The Lemon Raspberry Cream Cheesecake™ Recipe is a Creamy, tart Lemon Cheesecake baked on top of a moist Raspberry-soaked White Cake, loaded with Raspberry-soaked Ladyfingers and finished with a layer of Lemon Mascarpone Mousse. Should be easy enough to make, since it is lemon cheesecake filling, and NY cheesecake always uses a cake bottom, so use a basic sponge recipe for the base.
Ingredients:
Actually I would make (recipe from Black Tie 2 cake)
Cream Cheese Mousse
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces semi-sweet chocolate chips
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon sugar
Method:
the dark mousse subbing the semi chipits with white chocolate chips and the cream cheese with marscarpone cheese.
Then garnish with a fresh scattering of lemon curls and raspberries, with a dash of raspberry puree as garnishes to the plate.
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| Lemon Raspberry Cream Cheesecake™ |
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