Homemade Lemon Raspberry Dream Cheesecake

Instructions

1. 1

   **1. Prepare the Graham Cracker Crust:** Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from oven and let cool completely on a wire rack.

2. 2

   **2. Bake the Lemon Cake Layer:** While the crust cools, prepare the lemon cake. In a small bowl, whisk together flour, ¼ cup granulated sugar, baking powder, and salt. In another bowl, whisk together 2 tbsp melted butter, egg yolk, milk, 1 tbsp lemon juice, and ½ tsp lemon zest. Add the wet ingredients to the dry ingredients and mix until just combined. Spread the batter thinly and evenly onto a parchment-lined 9x13 inch baking sheet. Bake at 350°F (175°C) for 12-15 minutes, or until lightly golden and a toothpick inserted comes out clean. Let cool completely. Once cooled, use the bottom of your 9-inch springform pan as a guide to cut a perfect 9-inch round from the cake. Set aside.

3. 3

   **3. Prepare for the Cheesecake:** Reduce oven temperature to 325°F (160°C). Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water from entering during the water bath. Boil water for the water bath.

4. 4

   **4. Make the Lemon Raspberry Swirled Cheesecake:** In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 ½ cups granulated sugar and beat until well combined, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating on low speed until just combined after each addition (do not overmix). Stir in sour cream, 2 tbsp lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract until just incorporated.

5. 5

   Pour about half of the cheesecake batter over the cooled graham cracker crust. Spoon dollops of the warmed and slightly thinned raspberry jam randomly over the batter. Using a knife or skewer, gently swirl the jam into the batter, being careful not to hit the crust. Pour the remaining cheesecake batter over the swirled layer, spreading it gently to cover the jam.

6. 6

   **5. Bake the Cheesecake:** Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour the hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Carefully transfer the roasting pan to the preheated oven. Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle when gently nudged. Turn off the oven, prop the oven door open slightly, and let the cheesecake cool in the water bath for 1 hour. Remove from the water bath and roasting pan, remove the foil, and cool completely on a wire rack. Once at room temperature, cover and refrigerate for at least 4 hours, preferably overnight.

7. 7

   **6. Assemble the Layers:** Once the cheesecake is thoroughly chilled and firm, carefully remove the sides of the springform pan. Place the cheesecake on your serving platter. Gently place the pre-cut 9-inch lemon cake layer directly on top of the chilled cheesecake layer.

8. 8

   **7. Prepare the Raspberry Mousse:** In a food processor or blender, combine frozen raspberries, ¼ cup granulated sugar (adjust to your sweetness preference), and 1 tbsp lemon juice. Process until smooth. Strain the puree through a fine-mesh sieve into a bowl to remove seeds, pressing on the solids to extract all liquid. Discard seeds.

9. 9

   In a small microwave-safe bowl, sprinkle gelatin over 2 tbsp cold water and let bloom for 5 minutes. Microwave for 10-15 seconds, or until the gelatin is fully dissolved and clear. Whisk the dissolved gelatin into the raspberry puree.

10. 10

    In a separate large bowl, beat heavy cream, powdered sugar, and ½ tsp vanilla extract with an electric mixer until medium peaks form. Gently fold the raspberry mixture into the whipped cream until no streaks remain and the mousse is uniformly pink.

11. 11

    **8. Final Assembly & Chill:** Carefully spread the raspberry mousse evenly over the lemon cake layer, smoothing the top. Return the cheesecake to the refrigerator and chill for at least 2-4 hours, or until the mousse is completely set.

12. 12

    **9. Garnish and Serve:** Before serving, optionally garnish with fresh raspberries and lemon zest curls. Slice with a sharp, warm knife for clean cuts.