Lemon Mousse Cheesecake
Servings: 0
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
Serving Size: 20