Table of Contents
If you’re looking for a dessert that’s as stunning as it is delicious, you’ve come to the right place! This Lemon Raspberry Panna Cotta Cheesecake combines the creamy richness of panna cotta with the delightful tang of lemon and the sweet-tartness of fresh raspberries. It’s the perfect way to impress your guests or treat yourself to something special!
Ingredients:
For the Cheesecake Layer:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice
For the Panna Cotta Layer:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
– The Raspberry Topping:
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Serving Size
- Serves: 8
Prep Time
- 30 minutes (plus chilling time)
Cook Time
- 10 minutes
Total Time
- 40 minutes (plus chilling time)
Instructions:
1. Prepare the Crust
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Refrigerate while you prepare the filling.
2. Make the Cheesecake Layer
In another bowl, beat the softened cream cheese until smooth. Add heavy cream, powdered sugar, vanilla extract, lemon zest, and lemon juice. Beat until well combined and creamy. Pour the cheesecake mixture over the chilled crust, spreading it evenly. Place it back in the refrigerator to set while you make the panna cotta.
3. Prepare the Panna Cotta
In a small bowl, sprinkle gelatin over cold water and let it sit for about 5 minutes to bloom. In a saucepan over medium heat, combine heavy cream, whole milk, granulated sugar, vanilla extract, lemon zest, and lemon juice. Stir until the sugar dissolves and the mixture is warm (do not boil). Remove from heat and stir in the bloomed gelatin until completely dissolved.
4. Assemble the Cake
Carefully pour the panna cotta mixture over the cheesecake layer. Cover and refrigerate for at least 4 hours or until fully set.
5. Make the Raspberry Topping
In a small saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook for about 5 minutes, gently stirring until the raspberries break down and create a sauce. Remove from heat and let cool.
6. Serve
Once the cheesecake and panna cotta are fully set, remove the sides of the springform pan. Drizzle the raspberry sauce over the top and garnish with fresh raspberries. Slice and enjoy!
Why You’ll Love This Recipe
This Lemon Raspberry Panna Cotta Cheesecake is a beautiful blend of flavors and textures. The zesty lemon and sweet raspberries complement each other perfectly, while the creamy layers create a delightful experience with every bite. It’s a showstopper for any occasion, from dinner parties to holiday celebrations!
Pro Tip: For an even richer flavor, you can add a splash of raspberry liqueur to the raspberry sauce!
Ready to wow your guests? This Lemon Raspberry Panna Cotta Cheesecake is not just a dessert; it’s an experience! With its stunning layers and refreshing flavors, it’s sure to be a hit at your next gathering.
Desserts should be both enjoyable and satisfying, and this cheesecake delivers on all fronts. With its creamy layers, fresh fruits, and zesty notes, it’s a delightful treat that you’ll want to make again and again. So gather your ingredients and get ready to impress with this exquisite dessert!
