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Lemon Raspberry Cheesecake: Layered Elegance Copycat

A perfect slice of Lemon Raspberry Cheesecake showing distinct layers of crust, pink mousse, white filling, and bright yellow lemon topping.
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Create a visually stunning, multi-colored lemon raspberry cheesecake perfect for graduation parties, featuring tart lemon and sweet raspberry layers.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh or frozen raspberries
  • 1/4 cup powdered sugar (for raspberry layer)
  • 1 tablespoon cornstarch (for raspberry layer)

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool.
  3. Prepare the lemon cheesecake batter: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar until smooth. Beat in the sour cream and vanilla extract. Add eggs one at a time, mixing just until combined after each addition.
  4. Stir in the lemon juice and lemon zest. Pour two-thirds of this lemon batter over the cooled crust.
  5. Prepare the raspberry layer: Gently mash the raspberries. In a small bowl, whisk together the powdered sugar and cornstarch. Stir this mixture into the mashed raspberries.
  6. Pour the remaining one-third of the lemon batter into a separate bowl. Gently fold the raspberry mixture into this smaller portion of lemon batter until lightly marbled or swirled.
  7. Spoon the raspberry lemon batter mixture over the plain lemon layer in the springform pan. Use a knife to gently swirl the two layers together for a layered look.
  8. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  9. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  10. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  11. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a more defined pink and yellow look, layer the plain lemon batter first, then pour the raspberry lemon mixture on top without swirling.
  • Use fresh lemon juice for the best tart flavor in your lemon raspberry cake.
  • This recipe makes an excellent copycat cheesecake factory dessert.

Nutrition

Find it online: https://cookerycommand.com/lemon-raspberry-cheesecake-recipe-layered-elegance/