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Lemon Mousse Cheesecake Recipe

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This recipe for Lemon Mousse Cheesecake is from Stony Plain Veterinary Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST:
1 1/2 c. Graham Wafer Crumbs
2 tbsp. Sugar
1/3 c. Butter - melted
FILLING:
3 Lemons
1 envelope Gelatin - unflavoured
1 c. Sugar
4 Eggs
2 pkg Cream Cheese - Philadelphia Brand (softened)
1 c. Whipping Cream - whipped
Directions:
Directions:
CRUST: Combine crumbs, sugar and butter well. Press onto bottom and 1" up sides of a 9" spring form pan. Chill.
FILLING: Grate peel and squeeze juice from lemons. Pour 1/2 c. lemon juice into small saucepan and sprinkle with gelatin. Let stand 5 minutes to soften. Stir in sugar, 2 whole eggs, 2 egg yolks and grates lemon peel. Stir constantly over low heat until sugar and gelatins are dissolved; set aside. Beat cream cheese until smooth. Gradually beat in 1/2 of warm mixture. Cover with plastic wrap. Refrigerate until slightly thickened (about 1 hour). Beat remaining 2 egg whites until soft peaks form. Fold mixture, egg whites and whipped cream together until blended well. Pour into crust. Refrigerate at least 4 hours. Garnish as desired.
Number Of Servings:
Number Of Servings:
8 - 12

 

 

 

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