Lemon Cheesecake Mousse

The Inspiration Behind Lemon Cheesecake Mousse

Have you ever craved the perfect blend of tangy and creamy, all in one delightful bite? That’s precisely the magic behind lemon cheesecake mousse. It’s a dessert that marries the zesty brightness of lemon with the smooth richness of cheesecake, making it an irresistible treat. This mousse is perfect for a special occasion or just to satisfy a sweet tooth on a sunny afternoon.

Creating the Perfect Crust

The base of this dessert starts with a simple yet flavorful graham cracker crust. Crush about six full sheets of graham crackers until you have three-quarters of a cup. Mix these crumbs with a bit of granulated sugar and melted salted butter. Once blended, press this mixture into the bottom of your dessert cups to form a firm, sweet foundation. This crust adds a delightful crunch to every creamy bite of the mousse.

The Creamy Lemon Mousse

For the mousse, the key is achieving that perfect balance between tart and sweet. Begin by combining fresh lemon juice and water in a small bowl, then sprinkle unflavored gelatin over the top and let it rest. This step is crucial as the gelatin will give your mousse its light, airy structure. Meanwhile, whip heavy cream with a touch of powdered sugar to soft peaks, adding a few drops of yellow food coloring if desired for a vibrant look. The next step involves whipping softened cream cheese until it’s smooth and fluffy. Blend in a jar of lemon curd and the remaining powdered sugar. Heat the gelatin mixture briefly and then slowly incorporate it into the cream cheese mixture. Finally, gently fold in the whipped cream to create a light, airy mousse. Spoon or pipe this delightful mixture over your prepared crust and let it chill in the refrigerator for a couple of hours until set.

Garnishing and Serving

Presentation is everything, especially with a dessert as beautiful as lemon cheesecake mousse. Top each serving with a dollop of sweetened whipped cream, a fresh lemon wedge, a few blueberries, and a sprig of mint for a touch of elegance. Serve it cold, and watch as your guests’ faces light up with delight at the first taste. This lemon cheesecake mousse is not just a dessert; it’s an experience of flavors and textures that will leave everyone wanting more.

Lemon Cheesecake Mousse Recipe

Ingredients:

Crust: 3/4 cup crushed graham crackers (6 full sheets)
2 Tbsp (26g) granulated sugar
3 Tbsp (42g) salted butter, melted

Mousse:

2 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp water
1 1/2 tsp unflavored gelatin powder
1 1/2 cups (355ml) heavy cream
1 cup (110g) powdered sugar, divided
Yellow food coloring (optional)
12 oz (340g) cream cheese, softened
1 (10 oz) jar lemon curd (tested with Dickenson’s)
Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)

Instructions:

In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.
Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.
Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).
In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse).
While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.
Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.
Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

enjoy! [mashshare]