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.
Statistics say that citrus reduce levels of the stress hormone and lemon is the most powerful of the citrus smells. It’s been shown that smelling it can increase mental stimulation. Combine it with a cake and you have the ultimate antidepressant, ha!
If you’re haven’t heard of rare cheesecake before, I talk about it in this rare cheesecake recipe I made for Valentine’s Day. It was my first rare cake and I was a bit intimidated, but it turned out great and it was actually easy to make. Even making two layers for this cake was not complicated.
Lemon and raspberry are my favorite fruit flavor combination. You can decorate the cake anyway you want, but I liked the glassy look of candied lemons.
If you’d like the recipe, you’ll need to visit Jenna of Wife in Progress. I’m guest posting the details on her wonderful blog.
Rustic Lemon Raspberry Rare Cheesecake for EasterThis easy, light, no-bake rare lemon raspberry #cheesecake is perfect for #spring and #Easter Click To Tweet
I’m thinking of decorating the cake differently this Easter for granddaughters. Any ideas?
If you make and decorate this cake, I’d love to see it! Share your photos on Instagram or Facebook and tag it #RareCheesecake and #allthatsjas so I can find it!