Lemon Cheesecake Mousse
If you’re a fan of delightful and zesty desserts, then Lemon Cheesecake Mousse is a must-try. This creamy and tangy treat will tantalize your taste buds with its blend of lemony freshness and rich cheesecake goodness. In this article, we’ll take you through the step-by-step process of creating this delectable dessert, along with some insights, FAQs, and tips to make your Lemon Cheesecake Mousse experience even more delightful.
Ingredients:
Here are the ingredients you’ll need to prepare this Lemon Cheesecake Mousse:
Ingredients for Crust:
| Ingredients | Amount |
|---|---|
| Crushed graham crackers | 3/4 cup (6 full sheets) |
| Granulated sugar | 2 Tbsp (26g) |
| Salted butter, melted | 3 Tbsp (42g) |
Ingredients for Mousse:
| Ingredients | Amount |
|---|---|
| Fresh lemon juice | 2 1/2 Tbsp |
| Water | 1 1/2 Tbsp |
| Unflavored gelatin powder | 1 1/2 tsp |
| Heavy cream | 1 1/2 cups (355ml) |
| Powdered sugar, divided | 1 cup (110g) |
| Yellow food coloring (optional) | |
| Cream cheese, softened | 12 oz (340g) |
| Lemon curd (tested with Dickenson’s) | 1 (10 oz) jar |
| Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional) |
Now, let’s dive into the process of making this mouthwatering dessert.
Instructions:
Follow these simple steps to create your Lemon Cheesecake Mousse:
- In a mixing bowl, whisk together the graham cracker crumbs and sugar.
- Pour in the melted butter and stir until the mixture is evenly moistened. Divide this mixture among 8-10 dessert cups and lightly press it into an even layer. Set them aside.
- In a small bowl, combine the fresh lemon juice and water. Sprinkle the unflavored gelatin powder evenly over the top and let it rest for 5 minutes.
- Meanwhile, in a medium mixing bowl, whip the heavy cream until soft peaks form. Add in 1/3 cup of the powdered sugar, and if desired, tint it with yellow food coloring. Continue to whip until stiff, but not lumpy, peaks form. There’s no need to clean the beaters.
- In a separate large mixing bowl, whip the cream cheese until it’s smooth and fluffy.
- Mix the lemon curd and the remaining 2/3 cup of powdered sugar into the cream cheese mixture.
- Heat the rested gelatin mixture in the microwave on high power for 30 seconds. Whisk it for 1 minute to thoroughly dissolve the gelatin, then let it cool for 3 minutes (no longer to avoid little lumps in the mousse).
- While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture and blend until thoroughly combined.
- Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten it. Then add the remaining whipped cream and gently fold until well combined.
- Spoon or pipe the mixture into dessert cups over the graham cracker layer.
- Cover and refrigerate for at least 2 hours (or up to 1 day ahead if desired) to allow the mousse to set.
- Garnish with sweetened whipped cream, lemon wedges, blueberries, and mint, if desired. Serve the Lemon Cheesecake Mousse cold.
Tips for a Perfect Lemon Cheesecake Mousse
- For a smoother texture, make sure the cream cheese is softened and at room temperature.
- Use freshly squeezed lemon juice for the best and most vibrant flavor.
- Adjust the amount of powdered sugar and lemon curd according to your taste preferences.
