The Story Behind Lemon Cheesecake Mousse
Ingredients:
Crust:
- ¾ cup crushed graham crackers (6 full sheets)
- 2 tablespoons (26g) granulated sugar
- 3 tablespoons (42g) salted butter, melted
Mousse:
- 2 ½ tablespoons fresh lemon juice
- 1 ½ tablespoons water
- 1 ½ teaspoons unflavored gelatin powder
- 1 ½ 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 (Dickenson’s recommended)
- Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)
Preparation:
1. Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs and sugar. Add the melted butter and mix until the crumbs are evenly moistened. Divide the mixture among 8 to 10 dessert cups, pressing it lightly into an even layer. Set aside.
2. Prepare the Mousse:
In a small bowl, mix the lemon juice and water. Sprinkle the gelatin evenly over the top and let it sit for 5 minutes. Meanwhile, in a medium mixing bowl, whip the heavy cream until soft peaks form. Add ⅓ cup of the powdered sugar and, if desired, a few drops of yellow food coloring. Continue whipping until stiff peaks form.
3. In a separate large mixing bowl, whip the cream cheese until it is smooth and fluffy.
Add the lemon curd and the remaining ⅔ cup of powdered sugar, and mix until well combined.
4. Dissolve the Gelatin:
Microwave the gelatin mixture on high for 30 seconds. Whisk for 1 minute to ensure the gelatin is fully dissolved, then let it cool for 3 minutes. It is important not to let the gelatin cool for too long, as it may start to set, creating lumps in the mousse.
5. Combine Ingredients:
While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture. Blend until everything is thoroughly combined. Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until the mixture is smooth and well combined.
6. Assemble the Dessert:
Spoon or pipe the mousse mixture into the dessert cups, over the graham cracker crust. Cover the cups and refrigerate for at least 2 hours, or up to one day in advance, to allow the mousse to set.
7. Garnish and Serve:
Before serving, garnish with sweetened whipped cream, lemon wedges, blueberries, and mint if desired. Serve the mousse cold and enjoy a delightful, refreshing dessert.
This Lemon Cheesecake Mousse is the perfect blend of creamy texture and tangy flavor, offering a sophisticated yet simple dessert that will impress any guest.
