How to Make Cheesecake Factory Lemon Raspberry Cream Cheesecake

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Cheesecake Factory Lemon Raspberry Cream Cheesecake

This Cheesecake Factory Lemon Raspberry Cream Cheesecake recipe tastes extremely close to what you'll find at the restaurant itself. The chilled dessert includes velvety cream cheese filling swirled with raspberry lady finger pieces on top of a raspberry vanilla cake, all topped off with a healthy serving of tangy lemon mousse.

Cheesecake Factory Lemon Raspberry Cream Cheesecake has many layers, but using some shortcuts like cake mix and pre-made lady fingers eases the preparation time and effort. Industrious home chefs can make these baked ingredients from scratch if desired, but even using the shortcuts the cake has a homemade taste.

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</p> Start to finish: 5.5 hours (Active time: 30 minutes)

Serves: 12


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Source: jeff_golden
Offered by The Cheesecake Factory
Customer service phone 888-891-2429[1]
Served as Dessert
Main ingredients Cake, ladyfingers, cream cheese, raspberries, lemon, eggs
Cooking method Baking
Similar to Lemon raspberry cheesecake with mousse topping
Author Selena Robinson
 

Cheesecake Factory Lemon Raspberry Cream Cheesecake Ingredients

  • Half the filling ingredients for Cheesecake factory cheesecake, plus an extra tablespoon lemon juice
  • 1/4 package vanilla cake mix, batter prepared
  • 1/2 package frozen raspberries in light syrup[2]
  • 1/2 cup fresh or frozen raspberries
  • 1 teaspoon lemon juice
  • 8 lady fingers, chopped[3]
  • 1 package instant lemon pudding
  • Enough milk to make the pudding recipe
  • 1 cup heavy cream
  • 1 heaping tablespoon sugar

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Cheesecake Factory Lemon Raspberry Cream Cheesecake Recipe

  1. Heat oven to 350 degrees.
  2. Mix the vanilla cake batter with 1/2 cup raspberries.
  3. Pour into a 9 or 10-inch cake pan and par-bake for 10 minutes.
  4. Prepare the half-recipe of cheesecake filling, adding the extra tablespoon of lemon juice while beating the cream cheese.
  5. Make a raspberry sauce by pureeing the frozen raspberries and teaspoon of lemon juice in a blender. Strain seeds if desired.
  6. Toss the lady finger pieces in the raspberry sauce.
  7. Pour the cheesecake filling over the cake in the pan.
  8. Top with the raspberry lady fingers, swirling in with a knife (don't puncture the cake bottom).
  9. Bake for about an hour, until cheesecake is set in the center.
  10. Chill for at least 4 four hours until cold.
  11. Whip the cream and sugar to form stiff peaks.
  12. In a separate bowl, stir the pudding mix and milk until dissolved.
  13. Fold the whipped cream into the pudding mix in 2 batches.
  14. Spread the mixture on top of the cheesecake and chill.

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Lady Fingers Recipe

{{#evp:youtube|wkP_-_VU44k|If you're feeling ambitious, make your own ladyfingers for your Cheesecake Factory Lemon Raspberry Cream Cheesecake.|center|500}

Comments

  • Garnish with fresh raspberries, sprigs of fresh mint, or candied lemon wedges.
  • To make a white chocolate-style mousse, simply use plain vanilla pudding instead of lemon.
  • For an extra burst of citrus flavor, add a tablespoon or two of orange juice to the raspberry sauce before soaking the lady fingers.

Also See: How to Make Cheesecake Factory Wild Blueberry White Chocolate Cheesecake, How to Make Cheesecake Factory Snickers Bar Chunks and Cheesecake, How to Make Cheesecake Factory Craig's Crazy Carrot Cake Cheesecake, How to Make Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake, How to Make Cheesecake Factory Adam's Peanut Butter Cup Fudge Ripple Cheesecake

References

  1. http://www.thecheesecakefactory.com/aboutUs/faq/faq
  2. http://www.food.com/recipe/easy-raspberry-sauce-17491
  3. http://www.thecheesecakefactory.com/menu/cheesecake/lemon_raspberry_cream_cheesecake