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Lemon Mousse Cheesecake Recipe

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This recipe for Lemon Mousse Cheesecake, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Heemstra Sanchez
Added: Sunday, July 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 pounds cream cheese
1 1/2 cup sugar
1/3 cup flour
4 eggs room temperature, separated
1/4 cup lemon juice
grated rind of 2 lemons
1 cup graham cracker crumbs

Directions:
Directions:
Heat oven to 325 degrees. Line a 10" round cake pan with wax paper and grease. With beater, beat cream cheese until smooth. Gradually add 1 1/4 cup sugar until light. Beat in flour. Add egg yokes, lemon juice and rind and beat until smooth. In another bowl, beat egg whites until they hold soft peaks. Add remaining sugar and beat until stiff and glossy.Fold beaten egg whites into the cheese mixture. Pour the batter into the pan. Place in a larger pan with hot water up to 1 inch. Bake until golden brown - about 1 hour. Cool. Refrigerate for 4 hours. Run a knife around the outer edge and invert onto a plate. Smooth top. Sprinkle graham cracker crumbs over the top - pressing down.

Number Of Servings:
Number Of Servings:
10 to 12 servings
Personal Notes:
Personal Notes:
Linda Sanchez gave this recipe to me on 01/21/05 in Boquete, Panama. I have not tried it yet. Sounds very tasty.

 

 

 

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