Copycat Cheesecake Factory Lemon Raspberry Cheesecake

Name: Copycat Cheesecake Factory Lemon Raspberry Cheesecake (Elevated)
Total time: 4 h 30 min
Yield: 12
Cuisine: French
Ingredients: 1 1/2 cups Speculoos cookies-finely ground; 7 tbsp European-style butter-melted; 1/4 cup Demerara sugar; 1/4 tsp Sea salt-flakes; 32 oz Italian mascarpone cheese-softened; 8 oz Cream cheese-full fat-softened; 1 1/2 cups Granulated sugar; 1/2 cup Meyer lemon juice-freshly squeezed; 3 tbsp Meyer lemon zest; 1 tbsp Vanilla bean paste; 5 Large egg yolks; 1/4 cup Heavy cream; 2 cups Raspberries-fresh or frozen; 1/4 cup Powdered sugar; 1 tbsp Lemon juice; 1 tbsp Kirsch (cherry liqueur)

⏱4h 30m

👥12

🔥600 cal

Hard

🍽️French

A luxurious cheesecake crafted with premium ingredients and techniques for an exceptional flavor and texture experience.

1 1/2 cups Speculoos cookies-finely ground

7 tbsp European-style butter-melted

1/4 cup Demerara sugar

1/4 tsp Sea salt-flakes

32 oz Italian mascarpone cheese-softened

See all 16 ingredients ↓

(0 reviews)

⏱4h 30m

👥12

🔥600 cal

Hard

🍽️French

A luxurious cheesecake crafted with premium ingredients and techniques for an exceptional flavor and texture experience.

#Cheesecake #Dessert #Lemon #Raspberry #Mascarpone #Water Bath #Artisan

Instructions

Preheat oven to 300°F (150°C).
Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan. Pre-bake for 15 minutes.
Let cool completely.
In a large bowl, beat mascarpone and cream cheese until smooth. Gradually add sugar and beat until light and fluffy.
Whisk in lemon juice, lemon zest, and vanilla bean paste.
Beat in egg yolks one at a time, mixing well after each addition. Gently fold in heavy cream.
Pour filling over the cooled crust.
Bake in a water bath for 75-90 minutes, or until the edges are set and the center has a slight wobble.
Let cool completely in the oven with the door ajar. Refrigerate for at least 8 hours, preferably overnight.
For the Raspberry Coulis, combine all ingredients in a saucepan and cook over medium heat until raspberries break down. Strain through a fine-mesh sieve to remove seeds. Cool completely.
Before serving, drizzle Raspberry Coulis over each slice.

Ingredients

1 1/2 cups 150 g Speculoos cookies-finely ground
7 tbsp 100 g European-style butter-melted
1/4 cup 50 g Demerara sugar
1/4 tsp 1.25 mL Sea salt-flakes
32 oz 900 g Italian mascarpone cheese-softened
8 oz 225 g Cream cheese-full fat-softened
1 1/2 cups 300 g Granulated sugar
1/2 cup 120 mL Meyer lemon juice-freshly squeezed
3 tbsp 45 mL Meyer lemon zest
1 tbsp 15 mL Vanilla bean paste
5 N/A Large egg yolks
1/4 cup 60 mL Heavy cream
2 cups 300 g Raspberries-fresh or frozen
1/4 cup 50 g Powdered sugar
1 tbsp 15 mL Lemon juice
1 tbsp 15 mL Kirsch (cherry liqueur)

Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Saucepan
Fine-mesh sieve
Larger baking pan for water bath

Instructions

Preheat oven to 300°F (150°C).
Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan. Pre-bake for 15 minutes.
Let cool completely.
In a large bowl, beat mascarpone and cream cheese until smooth. Gradually add sugar and beat until light and fluffy.
Whisk in lemon juice, lemon zest, and vanilla bean paste.
Beat in egg yolks one at a time, mixing well after each addition. Gently fold in heavy cream.
Pour filling over the cooled crust.
Bake in a water bath for 75-90 minutes, or until the edges are set and the center has a slight wobble.
Let cool completely in the oven with the door ajar. Refrigerate for at least 8 hours, preferably overnight.
For the Raspberry Coulis, combine all ingredients in a saucepan and cook over medium heat until raspberries break down. Strain through a fine-mesh sieve to remove seeds. Cool completely.
Before serving, drizzle Raspberry Coulis over each slice.