This lemon & raspberry cheesecake is bright, fresh in taste, tart, and citric and so delicious and perfect for spring.

The cheesecake is made with mascarpone cheese, cream, raspberries, and lemon curd.

You can make this cheesecake with a cookie crust or a lemon cake crust. The lemon cake layer is very delicate, freezes very well, has an intense lemon flavor, and is a great match with the cheesecake layer.

Don’t be intimidated by the many components; this cheesecake is made in less than an hour but needs to chill in the fridge overnight to get set and for the best flavor.

 

I hope you love it as much as I do.

Before you start