Luscious Lemon Cheesecake Mousse:

A Detailed Delight

This Lemon Cheesecake Mousse is a symphony of light, airy textures and bright, zesty flavors, making it the perfect dessert for any spring or summer gathering. Imagine a creamy, smooth cheesecake mousse, infused with the tangy zing of fresh lemons, all nestled on a buttery graham cracker crust. It’s a dessert lover’s dream come true!

This recipe isn’t just about combining ingredients; it’s about crafting an experience. Each spoonful is a journey, starting with the satisfying crunch of the graham cracker base, followed by the velvety smoothness of the lemon-infused mousse, and culminating in a burst of refreshing citrus. It’s a dessert that’s both elegant and approachable, perfect for a casual weeknight treat or a more formal occasion.

My personal quest for the perfect lemon mousse started with a disappointing experience. Another recipe, while boasting a lovely lemon flavor, fell short on the texture, resembling a droopy whipped cream rather than a true mousse. This inspired me to create my own version, one that would meet my high standards and, hopefully, yours too.

This Lemon Cheesecake Mousse is a testament to the power of simple ingredients transformed through careful technique. It’s a recipe born from a desire to create something truly special, something that would tantalize the taste buds and leave a lasting impression. And judging by my family’s reaction (one bite quickly turned into polishing off the entire serving!), I think I’ve achieved just that.

The Magic of Mousse: Understanding the Textures

The key to a truly exceptional mousse lies in its texture. It should be light and airy, almost ethereal, yet still possess a certain richness and creaminess. This delicate balance is achieved through the careful incorporation of whipped cream and the use of gelatin to provide structure.

The gelatin, when properly bloomed and dissolved, acts as a stabilizing agent, preventing the mousse from becoming too runny. It’s crucial to follow the instructions carefully, ensuring that the gelatin is fully dissolved and not allowed to cool for too long before being added to the other ingredients.

The whipped cream adds lightness and volume to the mousse. It’s important to whip the cream to stiff peaks, but be careful not to over-whip it, as this can cause it to become grainy. Folding the whipped cream into the cheesecake mixture is another critical step. It should be done gently, ensuring that the air incorporated into the cream is not lost.

A Symphony of Flavors: The Lemon Story

The bright, zesty flavor of lemon is the star of this mousse. Freshly squeezed lemon juice is essential for the best flavor. Bottled lemon juice, while convenient, often lacks the vibrant character of fresh juice. A touch of lemon zest can also be added to enhance the lemon flavor even further.

The lemon curd adds another layer of lemon flavor and also contributes to the creamy texture of the mousse. While homemade lemon curd is always a delicious option, store-bought lemon curd can be a convenient shortcut. Just be sure to choose a high-quality brand.

Building the Foundation: The Graham Cracker Crust

The graham cracker crust provides a delightful contrast to the light and airy mousse. It adds a touch of buttery richness and a satisfying crunch. The crust is simple to make, requiring just three ingredients: graham cracker crumbs, sugar, and melted butter.

The mixture is pressed into individual dessert cups, creating a sturdy base for the mousse. You can also use a pre-made graham cracker crust to save time.

Tips and Tricks for Mousse Mastery

• Gelatin Know-How: The gelatin mixture is delicate. Don’t let it cool for more than 3 minutes after microwaving, or it might start to set, leading to lumps in your mousse.
• Fresh is Best: For the most vibrant lemon flavor, use freshly squeezed lemon juice. You can also add a little lemon zest for an extra boost of citrus.
• Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature. This will help it whip up smoothly and prevent lumps.
• Chill Out: This mousse is best served cold. Allow it to chill in the refrigerator for at least two hours before serving to allow it to set completely.
• Garnish Glamour: Get creative with your garnishes! Whipped cream, fresh berries, lemon slices, and mint leaves all make beautiful and delicious additions.
• Sweetness Adjustment: Feel free to adjust the amount of sugar to your liking. Taste the mousse before chilling and add more sugar if needed.
• Make-Ahead Magic: This mousse can be made a day ahead of time, making it a perfect dessert for entertaining. Just keep it covered and refrigerated until ready to serve.
• Presentation Matters: Individual serving glasses or small jars make for an elegant presentation. Layer the graham cracker crust and mousse for a visually appealing dessert.

Luscious Lemon Cheesecake Mousse:

Recipe by admin

0.0 from 0 votes

Prep time

30

minutes

A light and refreshing dessert featuring a creamy lemon cheesecake mousse layered over a buttery graham cracker crust. Perfect for spring and summer!

Ingredients

• Crust:

• 3/4 cup crushed graham crackers (about 6 full sheets)

• 2 tablespoons granulated sugar

• 3 tablespoons melted salted butter

• Mousse:

• 2 1/2 tablespoons fresh lemon juice

• 1 1/2 tablespoons water

• 1 1/2 teaspoons unflavored gelatin powder

• 1 1/2 cups heavy cream

• 1 cup powdered sugar, divided

• Yellow food coloring (optional)

• 12 ounces cream cheese, softened

• 1 (10 ounce) jar lemon curd

• Garnish (optional):

• Sweetened whipped cream

• Lemon wedges

• Blueberries

• Mint leaves

Directions

• Combine graham cracker crumbs and sugar in a bowl. Stir in melted butter until evenly moistened. Divide mixture among 8-10 dessert cups and press into an even layer.
• In a small bowl, combine lemon juice and water. Sprinkle gelatin evenly over the top and let rest for 5 minutes.
• In a medium bowl, whip heavy cream until soft peaks form. Add 1/3 cup powdered sugar and yellow food coloring (if using) and whip until stiff peaks form.
• In a large bowl, whip cream cheese until smooth and fluffy. Mix in lemon curd and the remaining 2/3 cup powdered sugar
• Microwave the gelatin mixture for 30 seconds. Whisk for 1 minute to dissolve the gelatin, then let cool for 3 minutes.
• While mixing the cream cheese mixture, slowly pour in the gelatin mixture and blend until combined. Gently fold in 1/3 of the whipped cream, then add the remaining whipped cream and fold until combined.
• Spoon or pipe the mousse into the dessert cups over the graham cracker crust. Cover and refrigerate for 2 hours (or up to 1 day) to set.
• Garnish as desired and serve cold.

Notes

• Calories based on 10 servings.
  The gelatin mixture shouldn’t be allowed to cool more than 3 minutes, otherwise it may start to set. Then you could end up with little lumps in the mousse.
  For the freshest, brightest flavor, use freshly squeezed lemon juice and not the stuff in the bottle. 
  Make sure the cream cheese is at room temperature, otherwise it won’t whip up properly.

Nutrition Facts

• Calories: 252kcal
• Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 95mg
• Sodium: 198mg
• Potassium: 89mg
• Carbohydrates: 21g
• Sugar: 16g
• Protein: 3g
• Vitamin A: 1085IU
• Vitamin C: 1.7mg
• Calcium: 63mg
• Iron: 0.4mg