"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Mousse Cheesecake Recipe

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This recipe for Lemon Mousse Cheesecake, by , is from The Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Nelson
Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Wafer Crust:
5 tbsp. softened butter
6 oz. vanilla wafers (about 43)
1/4 cup sugar

Lemon Mousse Filling:
3 large lemons
4 eggs
24 oz. softened cream cheese
1 1/4 cups sugar plus 1/4 cup sugar
1/3 cup all-purpose flour

Candied Lemon Zest (optional) on top

Directions:
Directions:
Preheat over to 325 degrees

Crust:
1.Coat a 9 x 13-inch or 10 1/2 by 2-inch springform pan with 1 tbsp. butter.
2. Seal the outside of the pan with foil so no water can seep in.
3. Put the wafers and sugar in the workbowl of a food processor and process to crumbs.
4. Melt the remaining butter and process it into crumbs.
5. Press crumb mixture evenly over the bottom of the pan.

Lemon Mousse Filling:
1. Grate 1 tbsp. lemon zest and squeeze 3/4 cup lemon juice and set aside separately.
2. Separate eggs yolks and whites.
3. Put cream cheese in a bowl and beat until smooth and gradually add 1 1/4 cups of sugar and beat until light and fluffy, 5 minutes.
4. Add flour, egg yolks, lemon juice, and zest and beat until smooth, 1 minute.
5. Whip the egg whites to soft peaks and gradually add the remaining 1/4 cup of sugar while whipping whites to firm peaks.
6. Fold egg whites thoroughly into the lemon batter.

Cooking:
1. Adjust oven rack to middle position.
2. Pour batter into the springform pan and put the pan in a baking dish just large enough to contain it.
3. Put dish in oven and add hot tap water to come 1-inch up the side.
4. Bake until cake is set and golden, 55 to 65 minutes.
5. Transfer pan to a rack and cool.
6. Cover cake and refrigerate until chilled at least 4 hours (freezing may be better for cutting later)
7. When serving run a knife along the edge of cake to loosen and carefully remove pan rim.
8. Garnish with Candied Lemon Zest

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Great cheese cake that is more of a mousse than a cake. You can substitute the wafer crust with a Graham Cracker crust if you prefer and follow directions on the box.

 

 

 

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