Raspberry Lemon Cheesecake

28 mins
Serves 5
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Directions

  1. 1Prepare the crust by mixing crushed biscuit with butter and sugar.
  2. 2Prepare the crust by mixing crushed biscuit with butter and sugar.
  3. 3Prepare the crust by mixing crushed biscuit with butter and sugar.
  4. 4Mix cream cheese, raspberry puree, and fresh raspberries.
  5. 5Mix cream cheese, raspberry puree, and fresh raspberries.
  6. 6Mix cream cheese, raspberry puree, and fresh raspberries.
  7. 7Pour the mixture over the crust.
  8. 8Pour the mixture over the crust.
  9. 9Pour the mixture over the crust.
  10. 10Add the raspberry confit on top of the previous layer.
  11. 11Add the raspberry confit on top of the previous layer.
  12. 12Add the raspberry confit on top of the previous layer.
  13. 13Prepare the lemon mousse by mixing lemon zest, eggs and lemon juice, and then adding cream cheese.
  14. 14Prepare the lemon mousse by mixing lemon zest, eggs and lemon juice, and then adding cream cheese.
  15. 15Prepare the lemon mousse by mixing lemon zest, eggs and lemon juice, and then adding cream cheese.
  16. 16Pour the lemon mousse over the raspberry confit.
  17. 17Pour the lemon mousse over the raspberry confit.
  18. 18Pour the lemon mousse over the raspberry confit.
  19. 19Add the raspberry glaze on top.
  20. 20Add the raspberry glaze on top.
  21. 21Add the raspberry glaze on top.
  22. 22Once the cake is set, cut into bars, add whipped cream and fresh raspberries.
  23. 23Once the cake is set, cut into bars, add whipped cream and fresh raspberries.
  24. 24Once the cake is set, cut into bars, add whipped cream and fresh raspberries.

Ingredients

  • 1 cup crushed biscuit
  • 1 cup crushed biscuit
  • 1 cup crushed biscuit
  • 1 cup butter
  • 1 cup butter
  • 1 cup butter
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup raspberry puree
  • 1 cup raspberry puree
  • 1 cup raspberry puree
  • 1 cup cream cheese
  • 1 cup cream cheese
  • 1 cup cream cheese
  • 1 cup fresh raspberries
  • 1 cup fresh raspberries
  • 1 cup fresh raspberries
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tablespoon lemon juice
  • 2 tablespoon lemon juice
  • 2 tablespoon lemon juice
  • 1 cup raspberry glaze
  • 1 cup raspberry glaze
  • 1 cup raspberry glaze
  • 1 cup whipped cream
  • 1 cup whipped cream
  • 1 cup whipped cream

Equipment

forkbaking panspatulawhiskgraterpiping bag