The Cheesecake Factory has nothing on our version of their beloved lemon raspberry cream cheesecake. This cheesecake, like most of their over-the-top cheesecakes, is nothing short of decadent. The crust is a simple vanilla sponge cake that’s topped with a layer of tart raspberry-dipped ladyfingers, then a lemon cheesecake, and finally a lemon white chocolate mousse. It has several components, which means it takes some time and patience to re-create, but the outcome is highly worth it.
The bright red raspberry sauce makes the slices so beautiful; though, because of the layer of ladyfingers inside, this cheesecake is extra delicate. Nearly every time I’ve made it (and that’s been too high a number to count), at least a small crack has formed on the top. Don’t worry if this happens! Your cheesecake isn’t ruined, it’s not over-baked, and you most likely didn’t do anything wrong. The ladyfingers inevitably move around a bit and cause this to happen, but the good news is that you are going to cover it up with a mousse, so no one will ever even know it happened.
Your homemade cheesecake will last for 3 to 5 days in the fridge, though the texture won’t be quite as nice by the final day. This shouldn’t really be a problem though, as the real challenge will be saving any leftovers at all!
Have you tried this yet? Let us know if you think it’s a perfect dupe in the comments below!
