Favorite Lemon Mousse Cheesecake Recipe
🕒 Total Time: 1 hour 35 minutes
🥄 Prep Time: 35 minutes
🔥 Cook Time: 1 hour
🍽 Servings: 12 slices
Description:
Indulge in the delightful tanginess and creamy texture of this Favorite Lemon Mousse Cheesecake, inspired by the renowned dessert from the Cheesecake Factory. This recipe, curated by Peggy Russell and discovered on the Food Network website, promises a zesty lemon-infused delight that will captivate your taste buds with every bite. Perfect for dessert lovers seeking a balance between citrusy zest and velvety smoothness.
Ingredients:
- 18 graham crackers
- 1/2 cup butter, melted
- 1/4 cup sugar
- 3 lemons
- 24 oz cream cheese
- 1 1/4 cups sugar
- 3-4 eggs
- 1/4 cup flour
- 1/3 cup lemon juice
- 3-4 egg whites
- 1/3 cup unsalted butter
Nutrition Facts (per serving):
- Calories: 554
- Fat: 36.1g
- Saturated Fat: 21.5g
- Cholesterol: 201.6mg
- Sodium: 307.3mg
- Carbohydrates: 54.4g
- Fiber: 2.1g
- Sugar: 41.1g
- Protein: 8.2g
Instructions:
-
Preparation:
- Adjust the oven rack to the center position and preheat the oven to 325°F.
- Crush the graham crackers and combine them with melted butter and 1/4 cup of sugar.
- Press the mixture into the bottom of a 10″ springform pan, extending about 1″ up the sides.
- Seal the outside of the pan with foil and place it in a larger baking dish. Add water to the dish, filling it about 1″ up the sides.
- Bake the crust for 10 minutes until set.
-
Zest and Juice the Lemons:
- Zest the lemons until you have approximately 1 tablespoon of lemon zest.
- Squeeze the lemons to extract 3/4 cup of lemon juice. Set aside.
-
Prepare the Cheesecake Batter:
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth.
- Gradually add 1-1/4 cups of sugar, continuing to beat until light and fluffy, about 5 minutes.
- Beat in the egg yolks, flour, lemon juice, and zest until smooth.
-
Whip Egg Whites:
- In a separate bowl, whip the egg whites until soft peaks form.
- Gradually add the remaining sugar and continue whipping until soft peaks are achieved.
-
Combine Batter and Egg Whites:
- Gently fold the whipped egg whites into the lemon batter until well incorporated.
-
Bake the Cheesecake:
- Pour the batter into the prepared crust.
- Bake the cheesecake until set and golden, approximately 55-65 minutes.
-
Cool and Chill:
- Remove the cheesecake from the oven and allow it to cool in the pan on a cooling rack for about 4 hours.
- Once cooled, refrigerate the cheesecake, uncovered, until chilled.
-
Prepare Lemon Curd:
- In a 1-quart saucepan over medium heat, whisk together egg yolks, lemon zest, lemon juice, and sugar.
- Cook for about 8 minutes, stirring continuously until the mixture thickens and appears smooth.
- Remove the saucepan from heat and gradually add the unsalted butter, one piece at a time, stirring until fully incorporated.
- Pour the lemon curd into a bowl and cover it directly with plastic wrap.
- Allow the curd to cool at room temperature, then refrigerate until ready to use.
-
Serve:
- Once the cheesecake is thoroughly chilled, spread the pre-made lemon curd on top.
- Gently loosen the sides of the cheesecake with a spatula before unmolding.
- Slice and serve this delectable Favorite Lemon Mousse Cheesecake to delight your guests or simply indulge in a heavenly dessert experience on your own!
Keywords:
Dessert, Cheesecake, Cheese, Fruit, Kid Friendly, Potluck, Weeknight, Oven, Less than 4 Hours
