Directions
- 1Prepare the crust by mixing biscuit crumbs and butter.
- 2In a bowl, beat the butter and sugar until fluffy. Add raspberry puree and mix well.
- 3Fold in raspberries.
- 4Spread the mixture evenly into a prepared baking pan.
- 5Prepare the raspberry layer by spreading raspberry confit on top of the crust.
- 6Prepare the lemon mousse by combining lemon zest, eggs and lemon juice in a saucepan and whisking until thickened.
- 7Pour the lemon mousse on top of the raspberry layer.
- 8Pour raspberry glaze on top.
- 9Once set, cut the cheesecake into bars and top with whipped cream and fresh raspberries.
Ingredients
- 1 cup biscuit crumbs
- 1 cup butter
- 1 cup sugar
- 1 cup raspberry puree
- 1 cup cream cheese
- 1 cup raspberries
- 1 tablespoon lemon zest
- 2 eggs
- 1 tablespoon lemon juice
- 1 cup raspberry glaze
- 1 cup whipped cream
Equipment
forkbowlspatulagraterwhiskbaking panpiping bag
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