Exquisite layered lemon and raspberry cheesecake: a symphony of citrus and berries

Exquisite layered lemon and raspberry cheesecake: a symphony of citrus and berries

This layered lemon and raspberry cheesecake is a sumptuous dessert that combines the tangy freshness of lemon with the sweet acidity of raspberries. Starting with a fluffy lemon sponge base, followed by a creamy no-bake cheesecake mousse, and topped with homemade raspberry compote and a swirl of whipped cream, this cheesecake is a perfect balance of flavors and textures . Each component adds its own unique touch, making this dessert not only visually stunning, but also a delight for the palate.


Why you'll love it:

This layered cheesecake offers a refreshing twist on traditional cheesecake recipes by incorporating a layer of lemon sponge that provides a light and airy texture. The mousse from the no-bake cheesecake adds a silky creaminess that perfectly complements the vibrant raspberry compote. This dessert is ideal for those who enjoy a sophisticated blend of flavors in a beautifully layered presentation.

Perfect occasion:

Perfect for celebrations, special occasions or as an elegant finale to a gourmet meal, this Lemon Raspberry Layered Cheesecake shines at dinner parties, holiday gatherings or any time you want to impress your guests with a spectacular dessert. Its refreshing flavors also make it a great choice for spring and summer events.

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Decorating Tips:

Garnish the top of the cheesecake with additional fresh raspberries and lemon zest to highlight the fresh ingredients used in the recipe. A few mint leaves can add a pop of color and a fresh scent. For a more spectacular presentation, drizzle a little raspberry sauce around the plate when serving.


  • Raspberry Compote:
    • 175 g fresh or frozen raspberries
    • 35g caster sugar
    • 3-4 teaspoons of lemon juice and zest
    • 6 g of cornstarch mixed with 1 tablespoon of water
  • Lemon sponge cake:
    • 90 ml of milk (any type)
    • 6 ml lemon juice
    • 30 g of natural yogurt
    • 100g caster sugar
    • 40 ml oil (vegetable or sunflower)
    • 1 teaspoon of vanilla extract
    • Zest of 1 lemon
    • 110 g all-purpose flour
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon salt
  • Cheesecake mousse:
    • 225 g softened fresh cheese
    • 100g powdered sugar
    • 1 teaspoon of vanilla extract
    • 240 ml whipped cream and 30 g caster sugar
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  1. Prepare the raspberry compote:
    • In a saucepan, combine the raspberries, sugar and cornstarch mixture. Leave to simmer over low heat, crushing the raspberries, until thickened. Remove from heat, stir in lemon juice and zest and refrigerate for 2-3 hours.
  2. Cook the lemon sponge cake:
    • Preheat the oven to 350°F (177°C). Butter and line an 8-inch cake pan.
    • Mix the milk, lemon juice and yogurt; let stand 5 minutes. Add the oil, sugar, lemon zest and vanilla, mixing well.
    • Sift together the flour, baking powder, baking soda and salt. Mix with the wet ingredients and pour into the pan. Bake for 20-25 minutes. Let cool.
  3. Prepare the cheesecake mousse:
    • Beat cream cheese and powdered sugar until smooth. Add the whipped cream.
    • Pour the mousse onto the cooled cake base in the mold. Refrigerate 12 hours, then freeze 1 hour.
  4. Assemble and decorate:
    • Remove from springform pan, top with whipped cream and add chilled raspberry compote to center.

This Layered Lemon Raspberry Cheesecake is a refreshing and visually appealing dessert perfect for sharing with friends and family. Enjoy its delicious combination of citrus and berry flavors!

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