LEMON CHEESECAKE MOUSSE

Great recipe. I wish I read reviews first because I think it would of been better if I added in lemon rind. I wanted more of a lemon taste but it was still delicious.



I did use two regular eggs and baked mine with a tray of hot hot water on the shelf below it in the oven. Mine baked in 45 min. No cracks and it looked beautiful topped with dollops of cool whip and fresh lemon slices. Will make again.

Lemon Cheesecake Mousse

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

  1. 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.
  2. Visit Lemon Cheesecake Mousse @ dreamingindiy.com or cookingclassy.com for complete instructions

Subscribe to receive free email updates:

0 Response to "LEMON CHEESECAKE MOUSSE"

Post a Comment