Video
Raspberry Lemonade Icebox Cake
Ingredients
Lemon Cream Filling:
- 8 oz (227g) full-fat brick cream cheese, softened to room temperature
- ¼ cup (50g) granulated sugar
- ½ teaspoon pure vanilla extract
- ½ cup (120ml) lemon curd
- 2 cups (475ml) 35% whipping cream
Raspberry Compote:
- 2 ½ cups (300g) fresh or frozen raspberries (do not thaw if using frozen berries)
- 3 tablespoon (40g) granulated sugar
- ½ teaspoon freshly squeezed lemon juice
- 1 tablespoon (8g) cornstarch
For Assembling:
- 36 individual graham crackers squares
- ½ cup (120ml) lemon curd
- 3 tablespoon (45ml) raspberry compote
Instructions
- Make the lemon curd. Prepare my Easy One Pot Lemon Curd according to this recipe here. Let it cool and chill thoroughly, then keep refrigerated until ready to use. You can prepare it up to 5 days in advance.
- Make the raspberry compote. Combine frozen raspberries, sugar and corn starch in a 1-quart stainless steel saucepan and stir to combine over medium heat. Continue to heat until it comes to a simmer. The mixture will look soupy until it comes to a boil and the corn starch activates to thicken it. Continue to stir frequently until it begins to bubble and thicken, then once simmering, let it bubble for 15 seconds. Remove from heat, pour it into a clean bowl or mason jar, let it cool then cover and refrigerate for at least 2 hours until thoroughly chilled. You can prepare this up to 1 week in advance.
- Make the lemon cream cheese filling. Place cream cheese, sugar and vanilla in a large bowl and use a hand mixer to mix for 30 seconds on low speed to help break it down, then continue mixing on medium speed for 1-2 minutes until smooth and creamy without any lumps. Scrape down the sides and along the bottom of the bowl with a spatula several times as needed. Add lemon curd and mix it in with a spatula until evenly combined.
- Place cold cream in a medium bowl and use an electric hand mixer (or a stand mixer fitted with a whisk attachment) to whip it until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture in three parts until combined.
- Assemble the cake. Place a layer of graham crackers into the base of your pan so that they fully cover the bottom (you may need to break apart a few squares to fit them nicely like a puzzle to evenly cover the base). Reserve about ¾ cup (180ml) of the lemon filling and set it aside. Spread half of the remaining filling over the graham crackers and use an offset spatula to spread it into an even layer. Place another layer of graham crackers over the filling. Reserve about 3 tablespoons (45ml) of the raspberry compote for topping and set it aside. Then, spread about half of the remaining raspberry compote over the graham crackers. Add the last half of lemon filling on top and spread it out evenly. Place the final layer of graham crackers on top and spread the last half of the raspberry compote on top. Finally, spread the reserved ¾ cup (180ml) of lemon filling on top of the raspberry layer. This is a thin layer so it’s OK if the raspberry bleeds into the cream a bit. It will give the top a beautiful tie-dye look.
- Tightly wrap the pan with plastic wrap. Place in the fridge to chill for at least 6 hours or until ready to serve.
- When ready to serve, spoon little dollops of the remaining lemon curd randomly over the top layer of cream and swirl it in with the back of the spoon or an offset spatula. Do the same with the reserved raspberry compote then slice, serve and enjoy!
