Spring has finally sprung and the last thing we want to do in warmer weather is turn on the oven and bake, amirite? But have no fear, you can still have your cake and eat it too. This lemon raspberry rare cheesecake is just what you’re looking for: light, silky, not too sweet, and you don’t need your oven to make it. Its flavors and colors are perfect for spring and Easter. —Jas
graham cracker crumbs
butter (1 stick)
cream cheese, softened
powdered unflavored gelatin
candied lemon slices and raspberries to garnish (optional)
Combine crushed cookies with melted butter. You can crush them using a food processor or put them in a Ziploc bag and roll over with a rolling pin until finely crushed. Line an 8-inch springform with wax or parchment paper. Press cookie crumb mixture on the bottom of the pan. Refrigerate.
In the meantime, beat the cream cheese with an electric mixer until smooth. Add sugar, heavy cream, yogurt, vanilla, lemon zest, and lemon juice. Mix well.
In a small bowl, pour boiling water over gelatin. Stir until gelatin is completely dissolved. Let cool slightly. If it cools too much and it hardens, microwave for 15-20 seconds. Do not boil.
Gradually beat in gelatin mixture into the cream cheese mixture. Pour half of the filling over the crust and freeze it until just set, about 15-20 minutes.
Meanwhile, mix remaining filling with raspberry jam. Pour gently over the first filling layer. Refrigerate until completely set, about four hours.
Gently remove the rim of the springform. Run a knife alongside the rim first, then using a kitchen torch or a hot towel warm up the sides a bit and release it.
Decorate the cake as desired. Keep refrigerated.
CANDIED LEMON SLICES (optional)
Cut large lemon into thin slices. In a saucepan, mix 2 cups granulated sugar with 1 cup water until sugar is dissolved. Bring to a simmer. Add the lemon slices and simmer for 30 minutes. Drain and let the lemon slices air dry for a day. Dip the lemon rim in sugar if you wish before decorating the cake.