🍰🍋 Lemon Raspberry Cheesecake

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🍰🍋 Lemon Raspberry Cheesecake

Ingredients:

For the Pistachio Crust:
- 1 cup shelled pistachios, finely ground
- 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted

For the Lemon Cream Cheese Layer:
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup heavy cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract

For the Raspberry Mousse Layer:
- 1 cup raspberries, pureed and strained
- 1/2 cup granulated sugar
- 1 1/2 teaspoons gelatin, dissolved in 2 tablespoons water
- 1 cup heavy cream, whipped to soft peaks

For the Topping:
- Fresh raspberries
- Whipped cream

Directions:
1. Begin by making the Pistachio Crust by combining ground pistachios, graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a springform pan.
2. For the Lemon Cream Cheese Layer, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in cream, lemon juice, lemon zest, and vanilla. Pour over the crust in the pan.
3. Bake the cheesecake in a preheated oven at 325°F for 40-45 minutes until set. Let it cool completely.
4. To make the Raspberry Mousse Layer, combine pureed raspberries, sugar, and dissolved gelatin. Fold in whipped cream. Spread over the cooled cheesecake.
5. Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set.
6. Before serving, garnish with fresh raspberries and whipped cream.

Preparation Time: 30 minutes
Cooking Time: 40-45 minutes
Chilling Time: 4 hours
Total Time: 5 hours
Yield: Serves 8-10 people