Delightful layers of noyaux chiffon, cream cheese mousse, raspberry jam, and vanilla Swiss buttercream create this exquisite raspberry cheesecake that will be available on the menu in March.
1: Prepare the noyaux chiffon layer.
2: Make the cream cheese mousse and layer it on top.
3: Spread raspberry jam over the mousse layer.
4: Finish with a layer of vanilla Swiss buttercream.
5: Allow to set and serve.
