Bring the cream cheese, yogurt, and cream to room temperature.Crush the graham crackers and mix with the melted butter in a bowl. Press it into the bottom of a 9 inch springform pan. Set aside in refrigerator until ready to use.
1 package graham crackers, 5 Tablespoon unsalted butter
Put cold water in a very small container, and sprinkle the gelatin over it and allow it to bloom. If the gelatin isn't all being absorbed, you can try stirring it up. Set aside about 1 tablespoon of the cream.
3 Tablespoon cold water, 1 Tablespoon gelatin
Prepare Cheesecake Filling
In a large bowl, whisk together the cream cheese and the sugar.
2 8 oz blocks cream cheese, 1/2 cup granulated sugar
Add the (remaining) cream, yogurt, and lemon juice, and stir well until completely smooth. If the batter is very thick, it won't pour well. You want it to be a pourable consistency. If it isn't, try popping it in the microwave for a few seconds to loosen it up.
1 1/4 cup full fat Greek yogurt, 300 ml whipping cream, 1.5 Tablespoon lemon juice
Crush and Strain Freeze Dried Raspberries
Crush the freeze dried raspberries in the bag it came in. I usually just open it up and press all the air out, zip it back up and crush it with my hands.
1 bag freeze dried raspberries
Pour the raspberry powder into a very small eyed strainer/sieve over a bowl to remove seeds. Remove any extra seeds that fell through the strainer. Set aside.
Add Gelatin to Batter
Pour the 1 tablespoon of cream into the gelatin and microwave for 5-10 seconds until it is all melted. Stir the mixture up and pour into the big bowl of cheesecake batter, and stir well to combine.
300 ml whipping cream
Color the Cheesecake Batter
Get five small bowls (I use my kids' Ikea bowls), and ladle the cheesecake batter into them.
Here's the trick. You want to leave some of it white, and you want to put a little bit less in each successive bowl. Meaning, you'll have the most white, and then a little less in each bowl after that. Start adding the powdered raspberries to the small bowls. You want the bowl with the most cream cheese to be the lightest, so start by adding a half teaspoon of raspberry powder and see how you like the color. There isn't a set in stone amount you should add, so try experimenting. Just make sure not to run out before you get your darkest one colored! The bowl with the least amount of batter should be the darkest.
Assemble the Cheesecake
Pour the white batter into the spring form pan and smooth it out.
Next, pour the lightest pink into the center of the pan. Use a small whisk, spoon, or spatula to spread it out a bit.
Repeat with the next darkest batter, until all of the batter is in the pan.
If the top is not totally smooth (it depends on how loose your batter is), use an offset spatula to smooth it out. The offset spatula method can also help blur the lines between the colors, giving a smoother ombre look.
Refrigerate and Serve
Refrigerate the cheesecake for at least two hours. When you are ready to eat it, run an offset spatula or a butter knife around the inner edge to separate the cheesecake from the pan. Add additional garnish, or a smooth jelly topping (see note)
jelly topping, raspberry, whipped cream garnish
If you want a smooth red jelly topping, you can use the recipe from my mousse cake and replace the 150g of strawberries with 150g of raspberries. You can refrigerate the cheesecake for an hour, add the jelly topping, and then put it back in the refrigerator for another hour or two. You only need a little bit of whipped topping, and 8 raspberries, to decorate it like the one in the pictures.