Favorite Lemon Mousse Cheesecake
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
-
For Cheesecake
- 18 graham crackers, crushed
- 1⁄2 cup melted butter
- 1⁄4 cup sugar
- 3 large lemons
- 24 ounces softened cream cheese
- 1 1⁄4 cups sugar
- 3 -4 large eggs, separated
- 1⁄4 cup sugar
- 1⁄3 cup flour
-
For Lemon Curd
- 3 -4 large egg yolks, strained through a sieve
- 1 lemon, zested
- 1⁄3 cup lemon juice
- 1⁄2 cup sugar
- 1⁄3 cup unsalted butter, cut into pieces
directions
- Adjust oven rack to center position, preheat oven to 325F degrees.
- Combine grushed graham crackers, melted butter and 1/4 c sugar.
- Press mixture into the bottom of a 10" springform pan comin up about 1" on the sides.
- Seal the outside of the pan in foil and set in a baking dish.
- Add water to the baking dish to come up about 1" on the side.
- Bake crust for 10 minutes.
- Zest lemons until you have 1 Tbls of lemon zest.
- Place zest in a small bowl and set aside.
- Squeeze the lemons to acquire 3/4 c lemon juice and set aside.
- In a mixing bowl, using an electric mixer with the paddle attachment, beat cream cheese until smooth.
- Gradually add 1-1/4 cups of 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 soft peaks have formed.
- Fold the egg whites into the lemon batter.
- Pour batter into the crust.
- Bake cheesecake until set ans golden, about 55-65 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 side with a 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 approximatley 8 minutes until the mixture thickens and looks smooth.
- Remove saucepan from heat and add butter, 1 piece at a time with a wooden spoon until it's fully incorporated.
- Pour mixture into a bowl and put plastic directly on top of the mixture.
- Let cool on the counter, then refrigerate.
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Reviews
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I have to give it five stars because I made this recipe for a friend who was dying with cancer and it was the only thing she wanted to eat. I entered it in the Los Angeles County Fair and it won and I baked it for the Food TV Network. I can't tell you how good it makes me feel that others have enjoyed it.
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I made this to serve for Mother's Day and it was a hit. It did take me a little longer than 35 minutes to put together and I used about 16 sheets of graham crackers for the crust. It had a very very creamy texture and a great lemony taste. The lemon curd for a few was a little too tart, but my mom and I liked it tart. Maybe next time I will put just a little more sugar in it. It is a very pretty looking dessert and everyone loved it. Thanks!
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RECIPE SUBMITTED BY
Miss Erin C.
Minneapolis, Missouri
Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.