Preheat oven to 160°C and line a 900g loaf tin.
Sift dry gingerbread ingredients into a bowl.
Combine milk, honey, eggs, sugar, zests, and vanilla seeds, then mix into dry ingredients.
Bake for 45 minutes, cool in the tin for 30 minutes, then move to a rack.
Slice gingerbread 5mm thick and dry overnight on a tray.
Grind dried slices into fine crumbs using a food processor.
Simmer lemon, sugar, glucose, and 300ml water for 5 minutes to make syrup, then sieve and chill.
Cook raspberries with sugar and water for 5 minutes, then sieve to create a seedless purée.
Mix 100ml purée with 250ml syrup, glucose, and lemon juice, then churn in an ice cream machine.
Whisk soft cheese, cream, crème fraîche, sugar, and vanilla until thick.
Pipe mixture into metal rings on a non-stick mat and refrigerate for two hours.
Mix fresh raspberries with reserved 100ml purée and prepare sorbet scoops.
Unmold cheesecakes and dip both ends in gingerbread crumbs.
Serve cheesecake with raspberries and a scoop of sorbet.