Thursday, December 16, 2010

Lemon Raspberry Cream Cheesecake

One of the best cheesecakes at the cheesecake factory. I had been meaning to recreate it for quite sometime, hoping to stumble across an exact recipe from online. With Yousra’s upcoming party and no luck from google- had to improvise.

Vanilla cake topped with raspberry sauce, light lemon cheesecake, lemon mousse, and whipped cream. Tart, Sweet, Creamy, Luscious, Silky, Smooth, and Dreamy. Pretty much sums it up.

On a test run, I used a french vanilla cake mix but added 1 cup of sour cream to the batter. I’ve heard this makes the batter more moist and dense. I don’t know why it came out soggy- especially the next day - so don’t do that. Also, there is no crust on the cheesecake, but don’t worry, the batter does not leak out of the springform nor does it stick to the pan after its baked. You don’t need to grease the sides of a springform pan because it can detach- and if you do, the grease will just burn and give your cake an awful flavor on the sides.
Lemon Raspberry Cream Cheesecake

1 french vanilla boxed cake mix (plus ingredients to make the cake)
4  (8-ounce) packages cream cheese, softened 
2  (14-ounce) cans EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 
4  eggs 
1  cup lemon juice

Lemon mousse recipe

Raspberry sauce recipe
Whipped Cream recipe


Preheat oven to 325°F. Grease the bottom only of a 10 inch springform pan. 
In a large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add eggs; beat until just blended. Beat in lemon juice. Pour into springform pan.
Bake about 40 minutes or until center of the cheesecake is dry but still jiggles like jello. Cool on wire rack 1 hour. Chill in refrigerator until ready for assembly.  

Next, make the lemon mousse recipe.

Next, bake the boxed cake mix in a 10 inch round pan. You only need to use half of the batter in order to make a thinner cake. You can make cupcakes with the other half! Cool the cake and set aside until ready for assembly.

Next, make the raspberry sauce and whipped cream recipes.

Assembly:
If your vanilla cake is not flat, cut off the rounded top with a serrated knife. Keep the cut top facing up so it will absorb the sauce better. Pour 2/3 cup of the raspberry sauce on top of the vanilla cake. Remove the cheesecake from the springform pan and place it on top of the vanilla raspberry cake. Finally, top it with the lemon mousse and garnish with piped whipped cream. 


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