DIANA'S FAVORITE LEMON MOUSSE CHEESECAKE
Steps:
- 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.
- 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.
SIMPLE LEMON MOUSSE
This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.
Nutrition Facts : Calories 282 calories, Fat 18g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 52mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON MOUSSE CHEESECAKE
From Calgary, Alberta, Cathy Chan assures, "This is the perfect dessert for a special intimate dinner. Just add candlelight and music."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine chocolate wafers and butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add egg; beat on low speed just until combined. Stir in the lemon juice, peel and vanilla just until mixed. Pour over crust. , Return pan to baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers.
Nutrition Facts : Calories 487 calories, Fat 33g fat (20g saturated fat), Cholesterol 151mg cholesterol, Sodium 327mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 8g protein.
FAVORITE LEMON MOUSSE CHEESECAKE
After having a piece of Lemon Mousse Cheesecake at the Cheesecake Factory, I went on a mission to find a similar recipe. This was found on the Food Network website. The recipe is courtesy of Peggy Russell.
Provided by Miss Erin C.
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 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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