Raspberry Cheesecake Lasagna
A delightful dessert that combines creamy cheesecake with tangy raspberries, layered in a buttery graham cracker crust, perfect for gatherings and special occasions.
Ingredients
Raspberry Filling
- 20 oz fresh raspberries Bright, juicy, and aromatic.
- 1 cup cold water Adds moisture to the raspberry filling.
- 3 Tbsp cornstarch Thickens the raspberry sauce.
- 3/4 cup granulated sugar, divided Balances the tartness of the raspberries.
Graham Cracker Crust
- 2 3/4 cups finely crushed graham cracker crumbs Adds a crunchy layer.
- 1/2 cup unsalted butter, melted Provides richness and binds the crumbs.
- 1/4 tsp kosher salt Enhances the flavors of the crust.
Cream Cheese Filling
- 12 oz cream cheese, softened Key for traditional cheesecake taste.
- 3/4 cup confectioners' sugar Ensures sweet, smooth filling.
- 2 1/2 cups heavy cream, divided Adds airy lightness.
- 1 tsp pure vanilla extract Infuses a warm fragrance.
Instructions
Preparation of Raspberry Filling
- In a medium pot over medium-high heat, combine fresh raspberries, cold water, cornstarch, and 3/4 cup of granulated sugar. Stir constantly until the mixture bubbles and thickens, about 3 to 4 minutes. Remove from heat and cool completely for at least 30 minutes.
Preparation of Graham Cracker Crust
- In a large mixing bowl, combine finely crushed graham cracker crumbs, 1/4 tsp of kosher salt, and the remaining 2 tablespoons of granulated sugar. Stir in melted butter until evenly combined.
- Firmly press the graham cracker mixture into the bottom of a 13' x 9' baking dish. Refrigerate until firm, about 15 minutes.
Preparation of Cream Cheese Filling
- In a large bowl, blend softened cream cheese with 3/4 cup of confectioners' sugar using a handheld mixer on medium-high speed until smooth and creamy, about 1 to 2 minutes.
- Add 1 1/2 cups of heavy cream to the cream cheese mixture and beat on medium-high speed until light and fluffy, about 2 to 3 minutes.
Assembly
- Spread the cream cheese mixture evenly over the cooled graham cracker crust.
- Once the raspberry filling has cooled, evenly spread it over the cream cheese layer.
- Cover and refrigerate until cold and set, at least 2 hours or up to a day in advance.
Final Touch
- When ready to serve, whip the remaining 1 cup of heavy cream with vanilla extract and 3 tablespoons of confectioners' sugar until stiff peaks form.
- Spread whipped cream on top of the raspberry filling and garnish with extra graham cracker crumbs and fresh raspberries.
Notes
For best results, allow the raspberry filling to cool completely and the lasagna to chill to set. Use high-quality ingredients for optimal flavor. Consider using healthier alternatives if desired.