Name: Lemon Mousse Cheesecake
Ingredients: Crust; 5 tablespoons melted butter; 40 vanilla wafers (crushed, or 8 graham crackers, crushed (about 1 1/2 cups)); 1/4 cup sugar; Filling; 3 8 oz. packages cream cheese; 1 1/2 cups sugar; 1/3 cup all-purpose flour; 4 eggs (separated); 2 tablespoons finely grated lemon rind; 1 cup lemon juice (add more if not tart enough); 1/3 cup sugar

Print Recipe

Lemon Mousse Cheesecake

Course: Dessert

Keyword: cheesecake, lemon

Author: Relish

Ingredients

Crust
5 tablespoons melted butter
40 vanilla wafers crushed, or 8 graham crackers, crushed (about 1 1/2 cups)
1/4 cup sugar
Filling
3 8 oz. packages cream cheese
1 1/2 cups sugar
1/3 cup all-purpose flour
4 eggs separated
2 tablespoons finely grated lemon rind
1 cup lemon juice add more if not tart enough
1/3 cup sugar

Instructions

Preheat oven to 325F.
To prepare crust, combine all ingredients. Stir well and press into a 10-inch springform pan.
Combine cream cheese and 1 1/2 cup sugar; beat until fluffy, about 5 minutes. Add flour, egg yolks, lemon rind and juice; beat until smooth.
Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar; beat until stiff peaks form. Fold into lemon batter. Pour batter into crust.
Place pan in a large baking pan. Add water to baking pan to a depth of 1 inch. Bake about 1 hour & 10 minutes, until cake is set but still jiggly in the center. Check often towards the end. Cool & cover and chill at least 4 hours.

Notes

The water bath tempers the heat, creating the soft, creamy consistency. If you skip the water bath, the cheesecake will have a firmer, more traditional cheesecake texture.

Recipe By: Relish
Serving Size: 20

Lemon Mousse Cheesecake