Lemon Raspberry Cheesecake Dome Dessert

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 2 cups cream cheese, softened to room temperature
• 1 cup powdered sugar, sifted for smoothness
• 1 cup heavy whipping cream, chilled for better whipping
• 1 teaspoon vanilla extract, pure for best flavor
• ½ cup lemon juice (freshly squeezed, about 2-3 lemons)
• 1 cup lemon curd filling, store-bought or homemade
• 1 cup fresh raspberries (plus extra for garnish, preferably organic for quality)

Instructions

1. Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly into the bottom of a 9-inch round springform pan. Refrigerate for at least 30 minutes to set.
2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Scrape down the sides of the bowl if necessary.
3. Add the lemon and vanilla: Pour in the heavy whipping cream, vanilla extract, and lemon juice. Beat on low speed until combined and then increase to medium-high, mixing until the filling is light and fluffy.
4. Incorporate the lemon curd: Gently fold in the lemon curd filling until just combined. Add in the fresh raspberries and delicately fold them in.
5. Assemble the dome: Pour the cheesecake filling over the chilled crust in the springform pan, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or overnight until set.
6. Release the dome: Once set, carefully release the sides of the springform pan. Invert onto a serving platter or serve directly from the pan.
7. Garnish and serve: Decorate with additional fresh raspberries and a drizzle of lemon curd. Slice and serve chilled.

Nutrition