Lemon Cheesecake Mousse

Lemon Cheesecake Mousse is a delightful dessert that combines the creamy richness of cheesecake with the light, airy texture of mousse. This dessert is perfect for those who want something indulgent yet refreshing. The tangy lemon flavor cuts through the richness of the cream cheese, creating a balanced and sophisticated treat. Here’s a step-by-step guide to making this delectable mousse.

• Preparation Time: Mixing the mousse ingredients and folding them together usually takes about 15-20 minutes.
• Chilling Time: The mousse needs to chill in the refrigerator to set properly. Typically, this takes at least 2 hours, but for the best texture and flavor, chilling it for 4 hours or overnight is ideal.

• Ingredients

  • For the Crust:
    • 1 cup graham cracker crumbs
    • 1/4 cup granulated sugar
    • 1/4 cup unsalted butter, melted
  • For the Mousse:
    • 8 oz (225 g) cream cheese, softened
    • 1/2 cup granulated sugar
    • 1 cup heavy cream
    • 1/2 cup sour cream
    • 1/2 cup lemon juice (freshly squeezed)
    • 1 tablespoon lemon zest
    • 1 teaspoon vanilla extract
    • 1 envelope (1 tablespoon) unflavored gelatin
    • 2 tablespoons water
  • For Garnish (optional):
    • Whipped cream
    • Lemon zest
    • Fresh berries (like raspberries or blueberries)
    • Mint leaves

  Instructions

  1. Prepare the Crust:
     • In a medium bowl, combine graham cracker crumbs and granulated sugar.
     • Stir in melted butter until the mixture resembles coarse sand.
     • Press the mixture firmly into the bottom of serving glasses or bowls to form an even layer. Chill in the refrigerator while preparing the mousse.
  2. Prepare the Gelatin:
     • In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes to bloom.
  3. Prepare the Mousse Base:
     • In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
     • Add the sour cream, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
     • Gently heat the bloomed gelatin in the microwave for about 10-15 seconds, or until it is fully dissolved. Stir the warm gelatin into the cream cheese mixture until thoroughly incorporated.
  4. Whip the Cream:
     • In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip, as this can cause the cream to become grainy.
  5. Combine the Mousse:
     • Gently fold the whipped cream into the cream cheese mixture. Use a spatula and fold carefully to maintain the light, airy texture of the mousse.
  6. Assemble the Dessert:
     • Spoon or pipe the mousse over the chilled graham cracker crust in the serving glasses. Smooth the tops with a spatula or the back of a spoon.
  7. Chill and Serve:
     • Refrigerate the mousse for at least 2 hours, or until it is set and firm.
     • Before serving, garnish with a dollop of whipped cream, additional lemon zest, fresh berries, and mint leaves if desired.

  Tips for Success

  • Cream Cheese Texture: Ensure the cream cheese is fully softened before mixing to avoid lumps in your mousse.
  • Gelatin: Make sure the gelatin is completely dissolved and well-incorporated into the mixture to prevent any lumps or uneven setting.
  • Whipping Cream: When whipping the cream, use a cold bowl and beaters for the best results. The cream should be cold but not too cold, as overly chilled cream can be difficult to whip.

  Lemon Cheesecake Mousse is a versatile dessert that can be customized with various garnishes or even flavored variations. Its combination of creamy texture and zesty lemon flavor makes it a crowd-pleaser for any occasion, from casual dinners to elegant gatherings. Enjoy this light and refreshing treat as a perfect end to any meal.