Raspberry Lemon Cheesecake

Serves 1
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Directions

  1. 1Press the biscuit crust into the bottom of a square baking pan.
  2. 2Press the biscuit crust into the bottom of a square baking pan.
  3. 3Press the biscuit crust into the bottom of a square baking pan.
  4. 4Combine cream cheese, heavy cream, and raspberry puree in a mixing bowl and mix well.
  5. 5Combine cream cheese, heavy cream, and raspberry puree in a mixing bowl and mix well.
  6. 6Combine cream cheese, heavy cream, and raspberry puree in a mixing bowl and mix well.
  7. 7Fold in fresh raspberries.
  8. 8Fold in fresh raspberries.
  9. 9Fold in fresh raspberries.
  10. 10Pour the raspberry cheesecake mixture over the biscuit crust and spread evenly.
  11. 11Pour the raspberry cheesecake mixture over the biscuit crust and spread evenly.
  12. 12Pour the raspberry cheesecake mixture over the biscuit crust and spread evenly.
  13. 13Top with raspberry confit and spread evenly.
  14. 14Top with raspberry confit and spread evenly.
  15. 15Top with raspberry confit and spread evenly.
  16. 16Zest a lemon into a saucepan.
  17. 17Zest a lemon into a saucepan.
  18. 18Zest a lemon into a saucepan.
  19. 19Add lemon juice, eggs, and sugar to the saucepan and whisk over heat until thickened to make a lemon curd.
  20. 20Add lemon juice, eggs, and sugar to the saucepan and whisk over heat until thickened to make a lemon curd.
  21. 21Add lemon juice, eggs, and sugar to the saucepan and whisk over heat until thickened to make a lemon curd.
  22. 22Combine the lemon curd with whipped cream to make the lemon mousse.
  23. 23Combine the lemon curd with whipped cream to make the lemon mousse.
  24. 24Combine the lemon curd with whipped cream to make the lemon mousse.
  25. 25Pour the lemon mousse over the raspberry confit layer and spread evenly.
  26. 26Pour the lemon mousse over the raspberry confit layer and spread evenly.
  27. 27Pour the lemon mousse over the raspberry confit layer and spread evenly.
  28. 28Pour raspberry glaze over the lemon mousse layer and spread evenly.
  29. 29Pour raspberry glaze over the lemon mousse layer and spread evenly.
  30. 30Pour raspberry glaze over the lemon mousse layer and spread evenly.
  31. 31Pipe dollops of light lemon mousse on top of the raspberry glaze.
  32. 32Pipe dollops of light lemon mousse on top of the raspberry glaze.
  33. 33Pipe dollops of light lemon mousse on top of the raspberry glaze.
  34. 34Garnish with fresh raspberries and lemon zest.
  35. 35Garnish with fresh raspberries and lemon zest.
  36. 36Garnish with fresh raspberries and lemon zest.

Ingredients

  • biscuit crust
  • biscuit crust
  • biscuit crust
  • cream cheese
  • cream cheese
  • cream cheese
  • heavy cream
  • heavy cream
  • heavy cream
  • raspberry puree
  • raspberry puree
  • raspberry puree
  • fresh raspberries
  • fresh raspberries
  • fresh raspberries
  • lemon zest
  • lemon zest
  • lemon zest
  • lemon juice
  • lemon juice
  • lemon juice
  • eggs
  • eggs
  • eggs
  • sugar
  • sugar
  • sugar
  • raspberry confit
  • raspberry confit
  • raspberry confit
  • raspberry glaze
  • raspberry glaze
  • raspberry glaze

Equipment

baking panspatulamixing bowlwhisksaucepanmicroplane zesterpiping bag