Directions
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Prepare the crust: Begin by making the crust. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. The mixture should hold together when pressed—this will create a tremendous base for your cheesecake.
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Press into the pan: Once your crust mixture is ready, press it firmly into the bottom of a 9-inch springform pan. It’s important to create an even layer to lay the foundation for the filling. Chill the crust in the refrigerator for 30 minutes to help it set nicely.
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Make the lemon cheesecake filling: In a large bowl, beat the softened cream cheese with granulated sugar, lemon zest, lemon juice, and vanilla extract until smooth. This mixture should have a creamy texture and a bright flavor. Take your time to ensure it’s well combined.
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Fold in the whipped cream: Gently fold in the whipped heavy cream to your cream cheese mixture. This will add a tremendous lightness to the filling, making the cheesecake airy and delightful. Be careful not to deflate the whipped cream; use a spatula and fold until just combined.
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Spread the first layer: Once combined, spread half of the cheesecake filling over the chilled graham cracker crust. Use a spatula to smooth the surface evenly.
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Prepare the raspberry layer: In a medium saucepan over medium heat, cook the fresh raspberries, sugar, and water. Stir gently until the berries start to break down and release their juices. This should take about 5-7 minutes.
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Thicken the raspberry mixture: Once the berries have cooked down, add the cornstarch mixture (the one you mixed with water) to the saucepan. Stir continuously until the mixture thickens—it should have a jelly-like consistency. Remove from heat and let it cool slightly.
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Pour the raspberry layer: Once the raspberry mixture has cooled but is still pourable, pour it carefully over the first layer of cheesecake filling. This layer will add a lovely burst of flavor and color to your dessert.
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Add the remaining filling: Pour the remaining cheesecake filling over the raspberry layer. Use a spatula to spread it evenly over the top, smoothing it out as needed.
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Chill: Refrigerate the cheesecake for at least 4 hours, or overnight if you have the time. This will allow the flavors to meld and the cheesecake to set to a perfect consistency.
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