Lemon Raspberry Cream Cheesecake

By Chef Eddy Van Damme

Prep Time:

Bake/Cook Time:

27m - 30m

Yield:

12-14 servings

Plan for:

Refrigerate 6+ hours

Looking for a flagship dessert to serve for any occasion? This triple layer Lemon Raspberry Cream Cheesecake is it! A fluffy cake is topped with a deliciously sweet DIY syrup and then topped with a cheesecake layer. As if that wasn’t decadent enough, lemon mousse provides the finishing touch.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Cake Layer

2 large eggs
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
Pinch salt
2/3 cup all-purpose flour*
3/4 teaspoon baking powder
1/3 cup milk
1 tablespoon vegetable oil (any kind)

Syrup

1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1/4 cup water
3 tablespoons raspberry, lemon or almond liquor or lemon juice
1 pint raspberries

Cheesecake Layer

1 1/2 packages (12 oz total) cream cheese, soft at room temperature
1/2 cup Imperial Sugar Extra Fine Granulated Sugar minus 1 tablespoon
1/2 cup sour cream
2 teaspoons vanilla extract
1/3 cup heavy cream

Lemon Mousse

1 teaspoon gelatin
2 tablespoon water
1/2 cup lemon juice, fresh
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
1 cup whipping cream
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar

Decoration

1/2 cup whipping cream
2 teaspoons Imperial Sugar Extra Fine Granulated Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Butter and flour a 9-inch springform pan. Set aside.
Using a mixer fitted with whip attachment, whip eggs for 1 minute. Add sugar, vanilla, and salt and whip until mixture is light and pale, about 6 minutes.
Meanwhile sift together flour and baking powder. In a small bowl combine milk and oil and heat until hot.
Stop mixer and add flour mixture, then mix on low speed until combined. Do not overmix.
Add one-third of heated milk mixture and combine on lowest speed. Add another one-third and once combined add remaining amount.
Pour into prepared pan and place in oven. Bake until an inserted toothpick comes out clean, about 27 to 30 minutes. Turn oven off and move to a wire rack to cool. Once cake has cooled, remove from pan and wash pan.
Using the same (freshly washed) pan, spread a thin film of vegetable oil on inside walls of pan (not bottom). Sprinkle a few tablespoons of granulated sugar onto oil film. If the oil beads up, which can happen when pans have not been used much, apply oil and sugar as fast as possible. The oil and sugar application will ensure an easy removal from pan.
Place baked cake on bottom of pan and fit sides over it and clamp it.
For syrup bring sugar and water to a boil. Once cooled add liquor. Spoon syrup onto cake. Scatter about 2/3 of raspberries onto cake. Set aside.
For cheesecake layer, blend soft cream cheese and sugar on lowest speed, alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well. Add sour cream and combine until smooth. Add vanilla.
In a cold bowl, whip heavy cream to medium firm. The cream cannot be whipped so stiff that you could pipe perfect rosettes with it. It needs to be slightly softer.
Add whipped cream and mix gently into cream cheese mixture. Mix only until combined.
Scrape into prepared pan, level surface and place in refrigerator. (This layer is not baked.)
For lemon mousse, combine gelatin and water in a tiny bowl and set aside.
In a non-reactive saucepan bring lemon juice and 1/2 cup sugar to a boil.
In a separate bowl whisk eggs until completely combined. Add 1/4 cup sugar and whisk rapidly until very well mixed together. Add about half of boiled lemon mixture to eggs and whisk rapidly.
Transfer egg mixture into saucepan that holds remaining boiled lemon juice. Whisk vigorously on high heat until mixture boils. Boil for 1 minute and remove from heat. After 3 minutes whisk in gelatin mixture.
Place in a bowl large enough to hold whipping cream. Cover with plastic food wrap and set aside until cooled. Do not place in refrigerator.
In a cold bowl whip whipping cream and 1 tablespoon of sugar to soft peak, again do not whip until stiff enough to decorate pies, etc.
Re-whisk cooled lemon mixture until smooth and creamy. Add all whipped cream and, using a rubber spatula, fold gently until all combined
Spread onto cheesecake layer and place in refrigerator for 6 hours or overnight.
Whip remaining cream with sugar to firm peaks and pipe rosettes on edge of cake. Decorate with remaining raspberries and a touch of lemon zest.