Lemon Bliss Cheesecake Mousse
Indulge in the delightful richness of our Lemon Bliss Cheesecake Mousse, inspired by a beloved dessert from a renowned restaurant. This luscious dessert combines the creamy texture of cheesecake with the light, airy elegance of mousse and a vibrant lemony flavor that will brighten your day. Featuring a buttery graham cracker crust, this cheesecake is elegantly layered with a refreshing lemon filling, making it the perfect treat to impress your guests or to enjoy as a sweet escape on a warm day. Top it off with a homemade lemon curd for an extra touch of zestiness that brings this dessert to life.
12
Servings
400
Calories
14
Ingredients
Ingredients
Graham crackers
18 (Crushed)
Unsalted butter
1/2 (Melted)
Granulated sugar
1/4 (For crust)
Large lemons
3 (Juiced and zested)
Softened cream cheese
24 (Ounces)
Granulated sugar
1 1/4 (For filling)
Large eggs
3-4 (Separated)
Granulated sugar
1/4 (For egg whites)
All-purpose flour
1/3 (Sifted)
Large egg yolks
3-4 (Strained through a sieve)
Lemon zest
1 (Fresh)
Lemon juice
1/3 (Fresh)
Granulated sugar
1/2 (For curd)
Unsalted butter
1/3 (Cut into pieces for curd)
Instructions
1
Preheat your oven to 325°F (160°C) and adjust the oven rack to the center position.
2
In a bowl, combine the crushed graham crackers, melted butter, and 1/4 cup of sugar to create the crust. Mix until the crumbs are uniformly moistened.
3
Press the crust mixture firmly into the bottom and about 1 inch up the sides of a 10-inch springform pan. Wrap the outside of the pan in aluminum foil to prevent water from leaking in.
4
Place the prepared springform pan in a larger baking dish. Pour enough water into the baking dish to reach about 1 inch up the sides of the springform pan.
5
Bake the crust for 10 minutes, then remove it from the oven and allow it to cool slightly.
6
While the crust cools, zest the lemons to get about 1 tablespoon of zest and set it aside. Squeeze the lemons to yield 3/4 cup of lemon juice.
7
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium-high speed until smooth. Gradually add 1 1/4 cups of sugar, continuing to beat for about 5 minutes until light and fluffy.
8
Add the strained egg yolks, sifted flour, lemon juice, and lemon zest to the cream cheese mixture. Beat until fully combined and smooth.
9
In another bowl, use a clean electric mixer to whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue whipping until stiff peaks form.
10
Gently fold the whipped egg whites into the lemon batter using a spatula, taking care not to deflate the mixture.
11
Pour the lemon batter into the cooled crust, smoothing it out evenly. Bake the cheesecake in the water bath for about 55-65 minutes, or until the center is set and the top is golden.
12
Remove the cheesecake from the oven and let it cool in the pan on a wire rack for around 4 hours, then refrigerate it uncovered until fully chilled.
13
Once chilled, spoon a generous layer of homemade or store-bought lemon curd on top of the cheesecake.
14
Before serving, run a spatula around the edges to gently loosen the cheesecake and then unlatch the springform pan.
Nutrition Information
26.7g
Fat
38.3g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Bliss Cheesecake Mousse?
Lemon Bliss Cheesecake Mousse is a luscious dessert that combines the creamy texture of cheesecake with the light, airy elegance of a mousse and a vibrant lemon flavor.
How many servings does this recipe yield?
This recipe makes 12 servings.
What is the calorie count for one serving of this cheesecake mousse?
Each serving contains approximately 400 calories.
What temperature should the oven be preheated to?
The oven should be preheated to 325°F (160°C).
What size pan is required for this recipe?
A 10-inch springform pan is used for this recipe.
How do I prepare the graham cracker crust?
Combine 18 crushed graham crackers, 1/2 cup melted butter, and 1/4 cup sugar, then press firmly into the bottom and 1 inch up the sides of the pan.
How long should the crust be baked before adding the filling?
The crust should be baked for 10 minutes and then allowed to cool slightly.
Why do I need to wrap the springform pan in aluminum foil?
The foil prevents water from the water bath from leaking into the crust.
What is a water bath and how is it used here?
A water bath involves placing the springform pan into a larger dish filled with 1 inch of water to ensure even baking and moisture.
How much lemon juice is needed for the cheesecake filling?
You will need 3/4 cup of lemon juice for the filling.
How long should I beat the cream cheese and sugar?
Beat the cream cheese and sugar for about 5 minutes until the mixture is light and fluffy.
How should the eggs be prepared for this recipe?
The eggs should be separated. The yolks are strained through a sieve and the whites are whipped separately.
To what consistency should the egg whites be whipped?
Whip the egg whites until stiff peaks form.
How do I incorporate the egg whites into the batter?
Gently fold the whipped egg whites into the lemon batter using a spatula to avoid deflating the mixture.
How long does the cheesecake need to bake?
The cheesecake should bake for 55-65 minutes until the center is set and the top is golden.
How long must the cheesecake cool before refrigeration?
It should cool in the pan on a wire rack for around 4 hours.
Should the cheesecake be covered while chilling in the refrigerator?
The recipe recommends refrigerating it uncovered until it is fully chilled.
What goes on top of the cheesecake?
A generous layer of homemade or store-bought lemon curd is added to the top once chilled.
What is the fat content per serving?
There is 26.7g of fat per serving.
How much protein is in one serving?
Each serving provides 6g of protein.
What are the total carbohydrates per serving?
There are 38.3g of carbohydrates per serving.
How many lemons are typically needed for this recipe?
The recipe calls for approximately 3 large lemons.
Do I need to sift the flour?
Yes, the 1/3 cup of all-purpose flour should be sifted before being added to the batter.
How do I loosen the cheesecake from the pan?
Run a spatula around the edges to gently loosen it before unlatching the springform pan.
Can I use store-bought lemon curd?
Yes, you can use either homemade or store-bought lemon curd for the topping.
What makes the texture of this dessert a 'mousse'?
The addition of whipped egg whites folded into the cream cheese base creates the light, airy mousse texture.
Is this recipe suitable for a spring dessert?
Yes, its refreshing and zesty lemon flavor makes it an ideal spring or warm-weather treat.
What ingredients are needed for the lemon curd?
The curd requires granulated sugar, unsalted butter, lemon juice, and strained egg yolks.
How many grams of fiber are in a serving?
The fiber content for this recipe is null or not specified.
What is the total ingredient count for this recipe?
There are 14 ingredients used in this recipe.