Start by preparing the raspberry filling. In a medium saucepan, combine the raspberries, granulated sugar, cornstarch, cold water, and fresh lemon juice. Over medium heat, stir continuously until it thickens, about 5-7 minutes. Once thickened, remove from heat and cool in the refrigerator.
While the raspberry filling cools, prepare the cake and cream layer. In a mixing bowl, combine softened cream cheese, half-and-half, granulated sugar, lemon zest, and optional lemon extract. Beat on medium speed until smooth and creamy, about 2-3 minutes. Set aside.
In a large dish, layer half of the cubed angel food cake. Press together for better hold while layering.
Dollop half of the cooled raspberry filling over the layer of angel food cake, spreading evenly. Add half of the whipped cream, spreading generously. Repeat layers with the remaining ingredients, ending with whipped cream.
Cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours for better flavor melding. Serve chilled.