DIANA'S FAVORITE LEMON MOUSSE CHEESECAKE RECIPE
Provided by BobLongo
Number Of Ingredients 16
Steps:
- Total: 1 hr 39 min Prep: 35 min Inactive: 4 min Cook: 1 hr Yield: 12 servings Adjust oven rack to middle position and preheat oven to 325 degrees F. Combine crushed graham crackers, melted butter and 1/4 cup sugar. Press graham cracker crust in the bottom of a 10-inch springform pan coming up about 1-inch on the sides. Seal the outside of the pan with foil and set in a baking dish. Add water to the baking dish to come 1-inch up the sides. Bake crust for 10 minutes. Zest lemons until you have 1 tablespoon of lemon zest. Place zest in a small bowl and set aside. Squeeze the lemons to acquire 3/4 cup lemon juice and set aside. In a mixing bowl, using an electric mixer, with paddle, beat cream cheese until smooth. Gradually add 1 1/4 cups sugar and continue to beat until light and fluffy, about 5 minutes. Add egg yolks, flour, lemon juice, and zest and beat until smooth. In a separate mixing bowl, whip the egg whites to soft peaks. Add remaining sugar to the egg whites and continue to whip until stiff peaks have formed. Fold the egg whites into the lemon batter. Pour batter into the crust. Bake cheesecake until set and golden, about 55 to 65 minutes. Remove from oven and cool in the pan on a cooling rack, about 4 hours. Once cooled, refrigerate uncovered until chilled. Add pre-made Lemon Curd on top of cheesecake. Loosen sides with a cake spatula before unmolding and serve. Lemon Curd: Over medium heat whisk to combine yolks, zest, lemon juice and sugar in a 1 quart saucepan. Cook for approximately 8 minutes until the mixture thickens and looks smooth. Remove saucepan from heat and add butter, one piece at a time with a wooden spoon until it is fully incorporated. Pour mixture into a bowl and put plastic directly on top of mixture. Let cool on counter then refrigerate
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shihab Minhajul
[email protected]I found the lemon flavor in this cheesecake to be overpowering.
Mdnurulhaque Sarkar
[email protected]This cheesecake is a bit too sweet for my taste.
Orikiti Barimakosa
[email protected]This cheesecake is a bit expensive to make, but it's worth it for a special occasion.
Kelly Davis
[email protected]I'm not a skilled baker, but I was able to make this cheesecake without any problems.
Simon Hyellafusinyi
[email protected]The mousse layer in this cheesecake is so light and fluffy, it's like eating a cloud.
MD badsha Khan
[email protected]I'm not a huge fan of lemon desserts, but I really enjoyed this cheesecake.
Juthy Rani
[email protected]This cheesecake is perfect for summer parties. It's light and refreshing, and the lemon flavor is perfect for a hot day.
Moses Lindie
[email protected]I would definitely recommend this recipe to anyone who loves lemon desserts.
Raxmo Cabdalle
[email protected]My family loved this cheesecake. They said it was the best cheesecake they've ever had.
Kripal Pun
[email protected]I made this cheesecake for a special occasion and it was a showstopper!
AWAB BOSS
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort.
Ahmad Monim
[email protected]I love the combination of the creamy cheesecake and the airy mousse. It's like two desserts in one!
Glen Masai
[email protected]The lemon flavor in this cheesecake is perfectly balanced - not too tart and not too sweet.
Shannon Smith Blanchard
[email protected]I've never made a mousse cheesecake before, but this recipe was easy to follow and turned out great.
GENEVIEVE ELISHA
[email protected]This cheesecake was a hit at my party! Everyone loved the light and fluffy texture of the mousse and the tangy flavor of the lemon.