Lemon Cheesecake Mousse Recipe
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs (about 10-12 crackers, crushed)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Mousse:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 tablespoon unflavored gelatin (optional, for a firmer mousse)
For Garnish (optional):
- Whipped cream
- Lemon zest
- Fresh berries (e.g., raspberries, blueberries)
- Mint leaves
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Pour in the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture into the bottom of a 9-inch springform pan or individual serving dishes. Use the back of a spoon to pack it down firmly.
- Bake the crust in the preheated oven for about 8 minutes. Remove from the oven and let it cool completely while you prepare the mousse.
- Prepare the Mousse:
- In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy using an electric mixer. Scrape down the sides of the bowl as needed.
- Add the sour cream, fresh lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat until well combined.
- If you’re using gelatin to stabilize the mousse, dissolve the gelatin in 2 tablespoons of warm water and let it sit for a few minutes. Gently heat it until fully dissolved, then cool slightly before adding to the cream cheese mixture. This step helps the mousse set more firmly but can be omitted if you prefer a softer texture.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the lemon cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream—folding is key to maintaining the light, airy texture.
- Assemble and Chill:
- Spoon or pipe the mousse over the cooled graham cracker crust in the springform pan or individual dishes.
- Smooth the tops with a spatula and refrigerate for at least 4 hours, or until set. For the best texture, let it chill overnight.
- Garnish and Serve:
- Just before serving, garnish with a dollop of whipped cream, extra lemon zest, fresh berries, and mint leaves if desired.
- Carefully remove the mousse from the springform pan if using. Serve chilled and enjoy the light, creamy, and tangy flavors.
Tips:
- For an extra zing, you can add a bit more lemon juice or zest to taste.
- If you prefer a non-citrusy flavor, substitute lime juice and zest for the lemon.
- This mousse also works well as a filling for tart shells or as a layer in a trifle.
Enjoy your refreshing and indulgent Lemon Cheesecake Mousse!
