Raspberry Cheesecake Icebox Cake
Classic icebox cake gets a major upgrade with homemade raspberry compote and a decadent cheesecake filling! This easy, no-bake treat is perfect for your summer celebrations and potlucks!Yield:
1 9x13 Cake
12 ounces raspberries, fresh or frozen
4 tablespoons granulated sugar
1 teaspoon lime juice
8 ounces cream cheese, room temperature
1 teaspoon lemon zest
1 1/4 cup powdered sugar, divided
2 1/2 teaspoons vanilla extract, divided
4 cups heavy cream, divided
22-24 graham cracker sheets, (about 3 sleeves)
1 tablespoon orange flavored liqueur, (optional)
6 ounces fresh raspberries, for topping
- To make the raspberry compote, toss 12 ounces raspberries with granulated sugar and lemon juice in a 10-inch Farberware® PURECOOK™ Ceramic Nonstick Skillet and cook over medium heat for 6 minutes, or until berries start to bubble and release their juices. Reduce heat to medium-low and simmer berries for 10-12 minutes, until berries are thick and syrupy. Remove from heat and strain immediately, pressing as much juice through as you can. Refrigerate compote until completely cool and ready to assemble cake.
- In the bowl of an electric mixer, cream cream cheese and lemon zest on medium speed for 3- 5 minutes. Add 1/2 teaspoon vanilla extract and 1/4 cup powdered sugar and continue to mix on medium-high until light and fluffy, scraping down the bowl as necessary. Transfer to a large mixing bowl and stir in chilled raspberry compote.
- In the bowl of an electric mixer, whip 3 cups of heavy cream on medium speed until it starts getting some body. Add 1 and 1/2 teaspoons vanilla extract and 3/4 cup powdered sugar and continue whipping until stiff. Spread a very thin layer of whipped cream on the bottom of a Farberware® 9x13-inch rectangular cake pan (this is just so the graham crackers have something to adhere to) and set aside.
- Mix a third of the whipped cream into the raspberry cream cheese mixture to lighten it and combine the two. Fold in the remaining whipped cream.
- Place the first layer of graham crackers in the baking pan, breaking a few if needed to make them fit. Each layer normally fits about 7 sheets of graham crackers plus a few extra pieces to fill in the gaps. Spread 1/3 of the raspberry filling on top. Repeat with a second layer of graham crackers and another 1/3 of the raspberry filling. Top with a third layer of graham crackers and spread remaining raspberry filling on top. Cover and refrigerate overnight.
- When ready to serve, whip remaining cup of heavy cream with 1/2 teaspoon vanilla extract, orange flavored liqueur and 1/4 cup powdered sugar until soft peaks form and gently spread on top of cake. Garnish with fresh raspberries and serve.