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    Lemon Raspberry Cheesecake

    ha scritto per te

    This layered Lemon Raspberry Cheesecake is bursting with tart citrus and sweet red raspberry flavors. It’s perfect for a springtime soiree or any special occasion.

    This layered cheesecake has been in development for a long time – more than a year, actually! It’s inspired by Cheesecake Factory’s Lemon Cream Cheesecake, but it’s not an exact copycat recipe (like this one, for example). The flavors are much the same as the inspiration cake, but it’s pared down in size and more manageable for the home baker. I’ve made three different versions of it, and had even teased one iteration ‘coming soon’ on Instagram stories months ago. However, after a little more scrutinizing, I decided it still wasn’t exactly right. The first version was too tart. The second one was too tall to fit in a standard 9×3-inch springform pan. It’s like they say, third time’s a charm!
    Yes – at long last! I’m ready to share this Lemon Raspberry Cheesecake just in time for spring holidays and warm weather. It isn’t hard to make, but it does take some time to put together. Start a couple of days ahead, because the cheesecake layer needs to chill overnight. And then the assembled cake also needs to chill overnight. So the most time-consuming part is the hands-off, waiting around!

    This cheesecake-cake is made of one vanilla cake layer, raspberry coulis-dipped lady fingers, zesty lemon cheesecake, and lemon whipped cream. The recipe is designed to have leftover raspberry-coulis, which should be served in a pitcher for drizzling on each cheesecake slice.

    Make the Raspberry Coulis
    Mix together 12 oz. raspberries (fresh or frozen and thawed) and granulated sugar. Cook for 2 minutes in the microwave and stir until the sugar is melted. You can also do this on the stove top. When the sugar is melted, let it cool slightly, then transfer it to a food processor or blender. Process until the mixture is pureed. There will be seeds visible in the mixture.
    Next, pour the mixture through a sieve. Use the back of a spatula to press the pulp through the screen, leaving only the seeds behind. And just like that, you’ve just made raspberry coulis! Cover the bowl with plastic wrap and store in the refrigerator for later use.

    Make the Vanilla Cake Layer
    This layered cheesecake starts with a vanilla cake layer. Mix all of the ingredients up in a bowl with a hand mixer. Grease and flour your most reliable 9-inch springform pan with high sides (at least 3″ tall). Why? Because we’ll be using the same springform pan to bake and assemble the layers. Pour the batter into the springform pan and bake for about 18 minutes. At the end you should have a tender cake layer that requires no leveling. It bakes up perfectly flat and that’s just what we need.
    Allow it to cool completely an then cover it in plastic wrap and store in the refrigerator until needed. This will firm the crumb and it will be easier to handle.

    Make the Lemon Cheesecake Layer
    Wash the springform pan you used to bake the cake in and line the bottom with a parchment paper round. Mix up the crustless cheesecake ingredients (which includes tangy lemon zest- yum!) and pour the batter into the springform pan. Place a pan of hot water on the bottom rack of the oven and place the cheesecake on the center rack above it. This steams the cheesecake as it cooks. And helps it develop a smooth surface. I like this technique because it’s a little less messy that immersing the pan directly into a water bath.
    After an hour or so, when the timer sounds, prop open the oven door with a wooden spoon and let the cheesecake stay in the oven while it cools. This will prevent the cheesecake from having high edges with a deeply sunken center. After another hour, remove it from the oven. Refrigerate the cheesecake overnight. Then remove it from the pan and onto a plate; cover and keep refrigerated.

    Assemble the Layers
    In the same springform pan (once again!) begin assembly. Place the vanilla cake layer in the bottom of the pan. Remember that raspberry coulis? Grab a package of crisp lady fingers, and dip each one into the coulis. Then, line them up over the cake. You may have to trim some of the cookies to cover the entire cake. You can see how I arrange them in the video before the recipe card a little further down.

    Add the lemon cheesecake layer. Turn it upside down over the lady fingers and gently press down. Then, cover and refrigerate the entire thing overnight. This gives the lady fingers a chance to soften and become cake-like. Like I said before, this cheesecake isn’t complicated, but it does take some time.

    Lemon Cream Topping
    This Lemon Raspberry Cheesecake has a double dose of lemon, thanks to the lemon cream topping. After the cheesecake has chilled overnight, gently press the cheesecake layer down evenly with a flat hand. This will compress the lady finger layer slightly and make room in the pan for the lemon cream layer.
    Combine heavy cream and sugar in a mixer fitted with a whip attachment, and beat until soft peaks form. Add just a kiss of lemon extract, and beat in some bloomed and melted unflavored gelatin. This stabilizes the whipped cream and gives it a mousse-like texture which slices cleanly. Spread the whipped lemon cream over the cheesecake and refrigerate for one hour.

    After the cheesecake is chilled, remove the springform collar and transfer to a cake plate or stand. All that’s left? Scatter a few fresh raspberries on top and a couple of lemon slices, if you like. I added a few ribbons of lemon zest as well.

    Transfer the leftover coulis to a small pitcher and serve it alongside the cheesecake. An extra drizzle makes it so nice!
    I think this is a wonderful dessert to welcome the spring season. And it will also be a much appreciated cold and creamy treat throughout summer months, too. Enjoy!

    Related recipe: Chocolate-Raspberry Bavarian Torte

    Lemon Raspberry Cheesecake

    Heather Baird

    This layered confection stars with a base of vanilla cake and raspberry coulis-dipped lady fingers. It’ stopped with a tangy lemon cheesecake layer, followed by a fluffy lemon whipped cream topping. The flavors and some components of this cake are inspired by The Cheesecake Factory’s famous Lemon Raspberry Cream Cheesecake.Begin this cake 2 days ahead of serving, as the lemon cheesecake layer by itself needs to firm overnight. The assembled cheesecake will also benefit from an overnight chill.

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    Prep Time 45 minutes minsCook Time 1 hour hr 25 minutes minsChill overnight twice, 48 hours 2 days dTotal Time 2 days d 2 hours hrs 10 minutes mins

    Course DessertCuisine American

    Servings 12

    Equipment9×3-inch springform pan
    Ingredients  Raspberry coulis12 oz. frozen raspberries thawed3/4 cup granulated sugarVanilla cake layer1/2 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla extract3 tablespoons vegetable oil2/3 cup all-purpose flour1/2 teaspoon baking powder1/8 teaspoon salt1/4 cup whole milkLemon cheesecake16 oz. cream cheese at room temperature1/2 cup granulated sugar1/4 cup heavy cream2 tablespoons lemon juice1 tablespoon all-purpose flour1 tablespoon grated lemon zest1 teaspoon lemon extract5 drops yellow food color optional3 large eggs at room temperatureAssembly and lemon cream topping12 crisp lady fingers1 tablespoon cold water1 teaspoon unflavored powdered gelatin1 cup heavy whipping cream1/4 cup granulated sugar1 teaspoon lemon extractAdditional toppingsFresh raspberriesLemon slicesLemon zest ribbons
    Instructions Raspberry coulisCombine the berries and sugar in a microwave-safe bowl. Cook at 100% power in the microwave for 2 minutes. Stir well until the sugar is completely melted. You may also do this in a saucepan on the stove top. Allow the mixture to cool slightly. At this stage, give the cooked mixture a taste-test. If it is very tart, add up to 1/4 cup of sugar and cook again. (Berries vary in sweetness.)Place the mixture in the bowl of a food processor or the pitcher of a blender. Puree until smooth. Pass the mixture through a fine mesh sieve into a bowl; discard the seeds and solids.Cover the bowl with plastic wrap and store in the refrigerator until ready to use.Vanilla cake layerPreheat the oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.Beat the sugar, egg, vanilla, and oil in a large bowl using an electric mixer on medium-high speed. In a small bowl, whisk together the flour, baking powder, and salt. Beat in half of the flour mixture into the wet ingredients.Add all of the milk and mix until combined. Add the remaining flour and beat until incorporated. Pour the batter into the prepared pan and bake for 18 minutes or until a toothpick tester inserted near the center comes out clean. Cool in the pan 5 minutes. Turn out onto a wire rack to cool completely.When the cake is completely cool, cover it with plastic wrap and refrigerate until ready to use.Lemon CheesecakePreheat the oven to 325°F. Set a 9×13-inch pan filled half full of water on the bottom rack of your oven.Grease and line the same springform pan used for the cake layer; set aside.In the bowl of an electric mixer, beat together the cream cheese and sugar until smooth. Beat in the cream, lemon juice, flour, lemon zest, lemon extract, and food color if using. Add the eggs; beat on low speed until well combined.Pour the batter into the prepared pan and place on the middle rack of the oven above the pan of water. Bake for 65 minutes. When the timer sounds, turn the oven off and prop open the oven door with a wooden spoon. Let the cheesecake stand in the oven for an hour. Remove the cheesecake in the pan to a wire rack to cool completely, then cover and refrigerate in the pan overnight.Assembly and lemon cream toppingRemove the springform collar and carefully transfer the cheesecake to a plate; do not remove the parchment paper. Keep refrigerated.Wash and dry the springform pan. Place the vanilla cake layer in the springform pan. Quickly dip each lady finger in the raspberry coulis, and cover the vanilla cake with the cookies (see video for technique). You may have to trim the lady fingers to evenly cover all of the cake. Reserve the leftover coulis in a small pitcher for serving with slices of cheesecake.Carefully transfer the cheesecake layer, upside-down (parchment bottom-up) onto the layer of lady fingers. Press down gently then remove the parchment paper round from the cheesecake. Cover with plastic wrap and refrigerate overnight.The next day, with the pan still covered in plastic wrap, gently press the cheesecake down to slightly compress the lady fingers layer (it will have softened) and to make room for the lemon cream topping.For the lemon cream topping, place the cold water in a small microwave-safe condiment cup and sprinkle the gelatin evenly over the surface. Let stand until the gelatin is bloomed.Whip the heavy cream in a large bowl of an electric mixer until slightly thickened, and then gradually add in the granulated sugar. When soft peaks form, beat in the lemon extract.Microwave the gelatin for 10 seconds, or until liquid. While beating the cream, pour in the gelatin. Whip until stiff peaks form. Immediately top the cheesecake with the cream. Refrigerate for one hour.Remove the collar from the springform pan and transfer the cake to a cake stand or serving plate. Top with fresh berries, lemon slices, and lemon zest ribbons, if desired.Store the cheesecake covered in plastic wrap in the refrigerator. Serve slices of cheesecake with an additional drizzle of raspberry coulis.
    NotesWhat to expect: This cheesecake has bright, fresh flavors with citrus and raspberries. It has tart-tangy elements that are well balanced with sweet, creamy elements. It is reminiscent of The Cheesecake Factory’s Lemon Raspberry Cream Cheesecake.
    Fresh or frozen: Use fresh or frozen raspberries for the coulis. 
    Spread out the work: As I’ve mentioned in the post, this cheesecake is not difficult to make. But it requires a lot of hands-off time and overnight chilling. Make the cake layer, coulis, and the cheesecake layer on the first day. Then assemble the cake, lady fingers, and cheesecake the second day. On the day of serving, top with the lemon cream and decorate.
    Extra coulis: If you’re serving this cheesecake buffet-style to a crowd, you may want to double the coulis recipe. Having extra will allow guests to have a little drizzle or more to taste.
    Gelatin: You may omit adding the bloomed and melted gelatin to the lemon cream if you prefer. The gelatin stabilizes the whipped cream and makes it more mousse-like. Without the gelatin added, it will just be lemon whipped cream (but still tasty!).

    Keyword cheesecake cake, freeze dried raspberries, fresh lemon, lemon cheesecake filling, Lemon cream cheesecake, lemon juice, lemon raspberry cheesecake, lemon zest, raspberry coulis, spring dessert, springform pan, stabilized whipped cream, The Cheesecake Factory Copycat Cheesecake, vanilla cake

    You may also enjoy: LEGGI TUTTO

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    • in Recipes

      Slow Cooker Cheesecake in a Jar

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      This Slow Cooker Cheesecake in a Jar recipe makes perfectly portable single servings of cheesecake. Make them ahead for convenience and get creative with the toppings!

      I often host big family dinners, and I’m always looking for new ways to make the meal special. Especially the finale. Individual desserts feel special to me. While sorting the mail a few weeks ago, I spotted little jarred cheesecakes in a mail order catalogue that specializes in shipping fancy foods. Boy, were they cute. And expensive. I started researching, and it turns out, these little pots of creamy sweetness are not hard to make at home for much less.
      I’m finding the slow cooker baking method especially nice in these hot months when you don’t want to turn on your oven. A slow cooker won’t heat up your whole house like a range or wall oven will!

      Simple ingredients, simple prep.
      Mix up the simplest 3 ingredient crust: graham crumbs, sugar, and a smidge of butter. Divide this mixture between nine 4 oz. canning jars. You can find the jars at most grocery stores in the canning section for much less than you’d pay online. So look there first if you don’t already have a stash.
      Next, beat the cream cheese batter ingredients together. This can be managed just fine with a hand mixer, just make sure all the cold ingredients are at room temperature. We’re looking for a smooth, lump-free batter.

      Use a piping bag.
      Transfer the cheesecake batter to a large piping bag, or even a large zip-top bag with the corner snipped. This makes for the easiest portioning of the batter into the jars. Fill the jars up to the line, which is within about 1/2 inch of the rim.

      The easiest water bath.
      Place the jars in the slow cooker and very carefully (very. carefully.) pour tap water into the crock. Fill it until the water comes about halfway up the jars. Be careful not to splash water into the cheesecakes. If you’re worried that you might, you can temporarily lid them before this step. Then remove the lids before cooking them. Cook on high for about 1 hour.

      The cooldown.
      When done, the cheesecakes will be slightly puffed around the edges, with a wobble in the center. Remove the cheesecakes from the crockpot using a canning jar lifter. Or, let them cool down for 20 minutes inside the crock, until they are cool enough to handle. Cool at room temperature for about 10 more minutes, then refrigerate until firm – about 2 hours. The once puffed cheesecakes will deflate a little and have slightly concave tops. This makes room for toppings!

      Create your own cheesecake sampler!
      Jarred, canned, ready-made jams and sauces make the easiest toppers. Lemon curd and dulce de leche are two of my favorite toppers. Or, if you have more time for homemade toppings, my Spiked Hot Fudge Sauce is an excellent choice.

      I’ll have one of each, please! (Actually, I did have one of each. So good!)

      The texture of the cheesecake is similar to dense New York-style cheesecakes, so these little jars pack a big punch. They’re easy to lid and tote away to your favorite picnic spot.
      Watch me make Slow Cooker Cheesecake in a Jar in the video below!

      Slow Cooker Cheesecake in a Jar

      Heather Baird

      This is such an easy way to prepare individual servings of cheesecake. Make them ahead and they’ll keep for a week, or freeze them for up to 3 months. This is a great recipe for hot summer months when you don’t want to turn on your oven – your slow cooker won’t heat up your kitchen like a large range oven will!I use a large 8-quart slow cooker, which will hold all 9 jars. If your slow cooker is smaller, you can refrigerate half of the jars while the other half bake. The jars are easy to lid and tote to a BBQ, potluck, or picnic. See the recipe notes for topping ideas.

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      Prep Time 15 minsCook Time 1 hr2 hours chill time 2 hrsTotal Time 3 hrs 15 mins

      Course DessertCuisine American

      Servings 9

      Equipment8-quart slow cooker9 canning jars with lids and rings 4 oz. capacity 1 disposable piping bag or large zip top bag1 Canning jar lifter optional
      Ingredients US CustomaryMetric Crust1/2 cup plus 1 tablespoon graham cracker crumbs1/2 tablespoon granulated sugar1/2 tablespoon unsalted butter meltedCheesecake filling16 oz. cream cheese 2 packages softenedZest of 1 lemon3/4 cup granulated sugar2 tablespoons cornstarch1 teaspoon vanilla extract1 large egg at room temperature½ cup heavy cream at room temperature
      Instructions CrustHave nine 4 oz. jars washed and dried ahead of time. Place them on a baking sheet and set aside.Place the crumbs and sugar in a small bowl. Whisk to combine. Add the melted butter and mix together using a rubber spatula. Mash the crumbs into the butter and turn them over repeatedly until the mixture resembles wet sand.Place about 1 tablespoon of the crumb mixture into each of the 9 jars. Tamp down the crust using the bottom of a small glass (I used a shot glass). Set aside while you prepare the filling.Cheesecake fillingIn a large mixing bowl, place the cream cheese and beat on high speed with a hand mixer for 2-3 minutes until creamy and no lumps remain.Scrape down the bowl and add the lemon zest. Mix until combined.Add the sugar and cornstarch. Beat until well blended. Scraped down the bowl as needed.Add the vanilla, egg, and heavy cream. Beat until smooth.Transfer the cheesecake batter to a large piping bag or a large zip top bag with a corner snipped. Pipe the cheesecake batter over the crust in the jars within about 1/2 inch of the jar tops (to the first line).Place the jars, uncovered, in the slow cooker and very carefully pour in tepid tap water using a container with a pour spout (a teakettle works well). Pour the water about halfway up the jars.Place the cover on the slow cooker and cook on high for 1 hour to 1 hour 15 minutes. The cheesecakes will puff slightly. They’ll be set around the edges and have just a slight wobble in the center when they’re done.Remove the jars using a canning jar lifter, or allow the jars to cool inside the crock until the top edges are cool enough to handle. Remove to a countertop and let them cool slightly at room temperature. Transfer them to a baking sheet and refrigerate them until set, about 2 hours. The cheesecake will sink down a little bit and become concave with refrigeration. This makes a little more room for any toppings you’d like to add before lidding.The un-topped cheesecakes will keep for up to a week in the refrigerator. Or, freeze them for up to 3 months. Allow them to thaw in the refrigerator overnight.
      NotesWhat to expect: This version of cheesecake is much like dense New York style cheesecake. A little lemon zest in the batter enhances the flavor without giving it overt lemon flavor. Serve with small dessert spoons.
      Toppings: The video in the blog post will give you some ideas for toppings, but the sky’s the limit! If you’re short on time, use prepared jarred jams and sauces that require no extra prep. Strawberry jam, dulce de leche, and lemon curd are all excellent toppers. If you have more time, my spiked chocolate sauce makes a delicious topper, or make a quick compote (this cranberry-orange sauce would be great around the holidays!). Fresh berries and whipped cream are also really great toppers.

      Keyword cream cheese, crockpot, easy cheesecake, graham cracker crust, individual servings, slow cooker

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Eggnog Mascarpone Cheesecake

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      This Eggnog Mascarpone Cheesecake celebrates the season with classic holiday flavors. Eggnog and ginger give this cheesecake cozy flavor, and it is decorated with a wintry scene made of classic gingerbread cookies.

      Happy December, sweet friends! For the past several years I’ve held a Christmas advent here on the blog, with new recipes each day leading up to the 24th. But this year I’m scaling things back a little to focus on family and to really be present in the season. I still have loads of new, original holiday recipes to post this month, just not 24 consecutive. And I’ll be linking my favorite recipes from Decembers past each day on social media. Be sure to check that out if you have holiday menus to fill, and especially if you’re making holiday cookie or candy trays!
      I’m kicking things off with the creamiest cheesecake, ever! Eggnog is such a traditional and beloved holiday flavor, it’s easy to go overboard with it as an ingredient when December arrives. I’m an eggnog lover, you see. This Eggnog Mascarpone Cheesecake has just a hint of eggnog flavor, so even those with eggnog ambivalence will love it, too.

      A two ingredient crust!
      Begin with just two ingredients for the crust: gingersnaps and butter. You could swap in a different kind of cookie crumb if you like, such as famous wafer crumbs or even shortbread crumbs. But I think the gingersnaps are especially good with the light eggnog flavored filling.
      Total disclosure. I call this cheesecake no-bake, but the crust needs a little time in the oven to set it. So it’s almost no-bake. Still. Not having to bake the filling for an hour or fiddle with a water bath makes it a breeze to put together.

      Next, mix up the no-bake creamy filling. It’s a simple mixture of sugar, cream cheese, mascarpone cheese, commercially prepared eggnog, and heavy cream (I told you it was creamy!). A little gelatin sets it to mousse-like consistency. Plan ahead because it needs at least 4 hours to chill.

      More is more!
      Unmold and decorate! If you’re not into making things so extra (guilty!) you could serve the cheesecake just out of the pan. I added swirls of whipped cream on top along with gingersnap crumbs. And, in true holiday fashion I created a wintry gingerbread cookie scene on top.

      Here’s one of my favorite gingerbread cookie recipes (link). I have a few, but that one holds a good, sturdy structure for construction. The mini gingerbread house cookie cutter I used is discontinued, but you can find a similar one right here. I love these one-cut wonders! One cutter stamps out all the shapes for one complete mini gingerbread house.

      I’ve been experimenting with stenciling cookies lately, and I really love how these turned out. It’s such a simple, pretty touch. I picked up the stencils for these cookies in the craft section at the dollar store for… well, just one dollar. You can’t beat that! I also have this set, which is made for cookie-stenciling. Stiff peak royal icing makes a great stencil medium.
      It’s snowing!
      Arrange the gingerbread pieces on top of, and around the edges of the cake just before serving. Even though the gingerbread cookies are sturdy, they will soften at the bottom over time, where cookie meets the cheesecake top.

      This is definitely not a thick, dense, New York cheesecake kind of affair. This cheesecake is so light and mousse-like. It might be the creamiest cheesecake I’ve ever eaten. The gingerbread cookies are a nice extra bit of ‘crust’ to enjoy with all that creaminess, but I could also see this cake served with a quick cranberry compote.

      Eggnog Mascarpone Cheesecake (No-Bake Filling)

      Heather Baird

      This Eggnog Mascarpone Cheesecake celebrates the season with classic holiday flavors. Eggnog and ginger make this cheesecake sparkle, and it’s decorated with a wintry scene made of classic gingerbread cookies. The gingerbread cookie recipe I used for the decors can be found linked in the blog post and in the notes of this recipe. To make the cheesecake exactly as I have, you’ll need a mini gingerbread house cookie cutter (linked in the blog post), a 3-inch Christmas tree cookie cutter, and a 1.5-inch star cookie cutter. See recipe notes for more.

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      Prep Time 35 minsCook Time 10 mins4 hours setting time 4 hrsTotal Time 4 hrs 45 mins

      Course DessertCuisine American

      Servings 12

      Ingredients US CustomaryMetric Cheesecake1 1/2 cups gingersnap cookie crumbs3 tablespoons unsalted butter melted16 oz. cream cheese at room temperature1 cup mascarpone cheese softened1 cup granulated sugar1 1/2 cups eggnog commercially prepared2 teaspoons ground nutmeg2 packages powdered unflavored gelatin .25 oz. each1/3 cup cold water1 cup heavy cream whipped to soft peaksTopping2/3 cup heavy cream2 tablespoons granulated sugar2 tablespoons gingersnap cookie crumbs1 mini gingerbread house2 gingerbread cookie trees24 mini gingerbread stars
      Instructions CheesecakePreheat oven to 350°F. Coat a 10-inch springform pan with cooking spray.Combine the chocolate cookie crumbs and melted butter together in a medium bowl. Mix well to coat the crumbs with the butter. Pour into the springform pan and press into the bottom and 1/2” up the sides of the pan. Bake for 7-10 minutes to set the crust. Cool completely on a wire rack.In the bowl of an electric mixer fitted with the whip attachment, combine the cream cheese, mascarpone, and sugar. Beat well until creamy and consistent with no lumps. Pour in the eggnog and mix again. Add in the ground nutmeg. Let the mixer run on low speed while you prepare the gelatin mixture.In a small saucepan sprinkle the powdered gelatin over the cold water. Let stand until well absorbed, about 2 minutes. Place over medium-low heat and cook just until the gelatin liquefies. With the mixer still running, pour the gelatin in a thin stream into the cream cheese mixture. Fold in the soft peak whipped cream (this step may take some time, and if lumps remain, disperse them by lightly whipping the mixture with a whisk). Pour the batter into the cooled crust and refrigerate until set, about 4 hours or overnight. To unmold, lightly run a knife’s point around the top edge of the cheesecake; loosen the springform collar and allow the cake to naturally pull away from the collar as you slowly loosen it from all sides of the cake. If the cake wants to stick a little, close the springform collar and wrap a towel that has been warmed with hot water around the collar to loosen. The collar should come away cleanly from the sides of the cheesecake when opened. Refrigerate while you make the whipped cream topping.ToppingIn a large mixing bowl, whip the heavy cream until soft peaks form. Gradually sprinkle in the sugar while beating. Whip to stiff peaks. Transfer the cream to a piping bag fitted with a large closed star tip. Pipe large swirls of whipped cream around the top edge of the cheesecake. Immediately sprinkle on gingersnap cookie crumbs.Just before serving, garnish the top of the cake with the gingerbread cookie house and trees (See recipe notes for more info). Place a mini star between each whipped cream swirl on top of the cake, and 12 around the bottom edge of the cake. Serve immediately.Store leftovers covered in plastic wrap in the refrigerator.
      NotesWhat to expect:
      Mascarpone cheese is main flavor with light eggnog and nutmeg notes folowing. It’s ultra-creamy and wonderful plain or topped with gingerbread cookies. Add tart flavor with a sprinkling of pomegranate seeds, or top with your favorite cranberry compote.
      You can find the recipe for the gingerbread dough I used for the decorations linked right here.
      See the blog post for links to the mini gingerbread house cookie cutter. You’ll also need a 3″ Christmas tree cookie cutter, and a 1.5 inch star cookie cutter if you plan to make the decors exactly as I have.  Follow the instructions in this recipe (link) for mixing, rolling, and baking the shapes. 
       
       

      Keyword cream cheese, egnog, mascarpone cheese, nutmeg

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Cheesecake Factory Copycat Celebration Cheesecake

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      Perfect for any party, the Celebration Cheesecake is a star on The Cheesecake Factory’s dessert menu. Now you can make this copycat version at home!

      Get your sprinkles ready! This copycat dessert was inspired by The Cheesecake Factory’s famous Celebration Cheesecake, which debuted on their menus in 2017. It has a whopping 8 layers of flavor – actually 9 if you count the exterior. And lots of sprinkles. I love the original, but it’s been a goal of mine to figure out a scratch-made version. And here it is – The Cheesecake Factory Copycat Celebration Cheesecake.

      I know it looks like a lot of work, but it’s actually not that hard to make. First, let me give you an overview of the layers from top to bottom.
      Cream cheese frostingClassic cheesecakeBlue vanilla mousseFunfetti cakeChocolate mousseClassic CheesecakeStrawberry mousseFunfetti cake
      This cake looks like sweet overload, but it’s not the sugar coma you might expect. All the layers are well balanced. It helps that the mousse is fluffy and the cake is just sweet enough. It is rich, though! (But perhaps not as rich as this copycat cheesecake I made in 2011!)
      1. Prepare strawberry mousse. 2. Spread it in the pan. 3. Prepare chocolate mousse. 4. Layer one cheesecake over the strawberry mousse. 5. Pour chocolate mousse over cheesecake layer. 6. Spread chocolate layer evenly and freeze solid.
      Let’s get into it!
      To get started, the thin crustless cheesecake layers should be made first and frozen solid. As a result, they’re easier to work with. For the mousse layers, you’ll mix up one big batch of mousse. Then you’ll divide it into three bowls and flavor them. The confetti cake is baked as a single layer and then divided into two (torted). Not so bad, eh? Use the numbered pictorial as a guide for assembling the chocolate mousse, cheesecake, and strawberry mousse layers.
      Mix up the blue vanilla mousse and layer on top of a cheesecake. Freeze solid.
      I know this sounds repetitive, but it is essential that all of the mousse and cheesecake layers are frozen because they hold together for assembly. Therefore, I recommend making this recipe over the course of two days. Dedicate the first day to making all the layers. The second day can be for assembly and frosting.

      Assembly’s not so bad!
      Remove the frozen layers from their pans and start stacking! First, you’ll lay down a funfetti layer on a serving plate. Second, the frozen tri-layer of chocolate mousse, cheesecake, and strawberry mousse goes on. Third, invert the frozen bi-layer of vanilla mousse and cheesecake on top. Now you’re ready to cover it with cream cheese frosting.
      The exterior of the original tastes like cake crumbs or soft vanilla cookie pieces mixed with sprinkles. So I went with crushed Nilla wafers. I think they are just perfect.

      A few more confetti sprinkles on top, and you’re ready to party! This cake looks great with birthday candles on top, too.

      Fans of The Cheesecake Factory’s Celebration Cheesecake will love this version too. It’s a wonderful tribute to the original, and easy enough for the home baker. Just make sure you have plenty of people to share it with because a little goes a long way!
      Please note, no restaurant recipes were used in this dessert. It was inspired by the restaurant original, but developed with my own formulas.

      Cheesecake Factory Copycat Celebration Cheesecake

      Heather Baird

      The Celebration Cheesecake is a star on The Cheesecake Factory’s dessert menu. Now you can make this copycat version at home! Make this recipe over the course of two days. Dedicate the first day to making all the layers. The second day can be for assembly and frosting.
      The confetti cake formula in this recipe contains no eggs! It’s not an error.

      .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }No ratings yet

      Prep Time 2 hrsCook Time 1 hr 25 minsTotal Time 3 hrs 25 mins

      Course DessertCuisine American

      Servings 18

      EquipmentTwo 8×2 inch round cake pansOne 8×3 inch round cake pan (can be spring form)
      Ingredients US CustomaryMetric Crustless cheesecakes1/2 cup unsalted butter softened1/2 cup granulated sugar16 oz. cream cheese at room temperature3 tablespoons instant vanilla pudding2 eggs1 teaspoon baking powder1 teaspoon vanilla extractConfetti cake2 cups all-purpose flour3/4 teaspoon salt1 1/2 teaspoons baking powder1/2 teaspoon baking soda3/4 cup water1/2 cup vegetable oil3/4 cup granulated sugar4 teaspoons white vinegar1/2 teaspoon vanilla extract1/3 cup rainbow sprinkles jimmiesMousse layers1 envelope powdered gelatin .25 oz.2 tablespoons cold water3 egg yolks1/2 cup sugar1/2 cup hot milk microwave 40 seconds8 oz. white baker’s chocolate finely chopped1/3 cup fresh strawberry puree seeds sieved out1/2 teaspoon strawberry extract of flavoring oil such as Amoretti or LorAnn2 drops pink food color1/3 cup semisweet chips melted1 teaspoon vanilla extract2-3 drops blue food color1-2 drops purple food color1 3/4 cups heavy whipping creamCream cheese frosting and decors1/2 cup unsalted butter softened8 oz. cream cheese at room temperature1 teaspoon vanilla extract1/4 teaspoon salt3 1/2 cups confectioners’ sugar1 cup vanilla cookie crumbs such as Nilla3 tablespoons rainbow sprinkles jimmies3 tablespoons rainbow confetti sprinkles
      Instructions Crustless cheesecakesFill a 13×9 baking pan with hot tap water and place on the bottom oven rack. Preheat the oven to 325 F.Grease two 8” round cake pans with shortening, line the pans with parchment and then lightly grease the parchment.Cream the butter and sugar in a stand mixer fitted with the paddle attachment. Add cream cheese a little at a time until smooth. Beat in the powdered pudding mix. Scrape down the bowl and add the eggs one at a time, beating well after each. Beat in baking powder and extract. Whip the mixture on high speed for 2 minutes, or until the mixture becomes lightened in color and fluffy.Divide the batter evenly between pans. Smooth batter with an offset spatula and bake for 35-40 minutes. Cheesecake will puff around the edges then deflate when removed from the oven. Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer and leave until frozen solid, 4 hours.Confetti cakePreheat the oven to 350F. Coat an 8×3-inch round cake pan (springform, or otherwise) with flour based baking spray (or grease and flour pan).In the bowl of an electric mixer, whisk together the flour, salt, baking soda, and baking powder. In a separate bowl or in a liquid measure with a pour spout, combine the water, vegetable oil, sugar, vinegar, and vanilla. Whisk well.Add the wet ingredients to the dry ingredients with the mixer running on low speed. Blend until well combined. It’s ok if a few small lumps remain. Stir in the sprinkles. Pour into the prepared pan and bake for 35-40 minutes. Cake will not crown much, but if there’s a small upward bow in the center, press it down with a clean tea towel with a flat hand – and be careful of the hot pan edge and escaping steam when you do so.Turn out of the pan and let cool completely. Wrap in plastic cling film and refrigerate.Mousse layersIn a medium saucepan sprinkle the gelatin over water. Let stand for 1 minute until absorbed. Whisk in the eggs and sugar. Stir in the hot milk. Cook over medium heat whisking constantly. Mixture will thicken after about 5 minutes. Add in chopped chocolate and whisk until blended and even in color. Divide mixture evenly into three separate medium bowls (a little more than 2/3 cup per bowl). To one bowl, stir in the fresh strawberry puree, strawberry extract, and pink food color. In another bowl add the melted semisweet chips. Stir well until thoroughly combined. In the last bowl stir in the vanilla extract and blue food color. Add purple food color one drop at a time until a sky blue color is achieved (without the purple the hue will be turquoise/aqua). Allow all 3 bowls to cool slightly.In the bowl of an electric mixer, beat the heavy cream to stiff peaks. Gently fold 1/3 of the whipped cream into each of three bowls. Stir well until no streaks of white remain in each bowl.Assemble cheesecake and mousse layersGently remove frozen cheesecakes from their pans. Trim off the puffed ring of cheesecake around the top edges of the cakes using a serrated knife. Wash the pans and line them with plastic wrap that overhangs all sides of the pans.Into one pan, pour the strawberry mousse and spread until even. Top the mousse with a frozen cheesecake layer. Pour the chocolate mousse over the cheesecake layer and spread evenly. Gently fold the edges of the plastic wrap in to cover the pan and transfer to the freezer.Into the other pan, place a cheesecake layer into the bottom. Top with the blue vanilla mousse and spread evenly. Fold in the edges of the plastic wrap to cover the pan and transfer to the freezer. Freeze both pans overnight, or for at least 4 hours.Cream cheese frosting and decorsCombine the butter and the cream cheese in the bowl of an electric mixer fitted with the whip attachment. Beat on high until creamy and no lumps remain. Add vanilla extract and salt. Add confectioners’ sugar and mix on low until combined, then switch to high and beat until lightened in color and fluffy.In a separate bowl, combine the cookie crumbs and the rainbow sprinkles (jimmies). Reserve confetti sprinkles for the top of the cake.Assemble entire cakeUsing a cake leveler or serrated knife, evenly cut the confetti cake in two (torte horizontally). Place one layer on a serving plate or cake stand. Remove the chocolate mousse, cheesecake, and strawberry mousse layer from the freezer. Remove from the pan using the overhanging plastic. Unwrap and place so that the strawberry layer is touching the confetti cake layer. Next, add another confetti cake layer. Remove the blue mousse and cheesecake layer from the freezer. Remove from the pan using the overhanging plastic. Unwrap and place so that the blue vanilla layer is touching the confetti cake.Cover the sides of the cake with the cream cheese frosting. Pat on the mixture of cookie crumbs and sprinkles. Frost the top of the cake with the cream cheese frosting creating a swirl from the middle using an offset spatula. Sprinkle the top of the cake with the confetti sprinkles.Refrigerate cake until it is no longer frozen and just well chilled, about 2 hours.
      NotesIf you don’t have a 8×3 inch cake pan for the confetti cake, you can use two 8×2 inch pans. Divide the batter between the pans. Baking time will be decreased by about half.
       

      Keyword cream cheese frosting, funfetti cake, strawberry mousse, vanilla mousse

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