Favorite Lemon Mousse Cheesecake
Dive into citrusy decadence with this **Favorite Lemon Mousse Cheesecake**, a dessert that’s as elegant as it is irresistible. Featuring a buttery graham cracker crust, a velvety cheesecake base infused with fresh lemon juice and zest, and a light, fluffy lemon mousse topping, this recipe strikes the perfect balance between creamy richness and refreshing tang. The addition of gelatin ensures the mousse has a luxurious, airy texture, while an optional layer of lemon curd adds a vibrant burst of flavor. With its show-stopping presentation and melt-in-your-mouth consistency, this cheesecake is perfect for celebrations or as a stunning finale to a summer meal. Refrigerated to perfection and best served chilled, it’s a dessert that will leave everyone craving more. Ideal for entertaining or simply treating yourself, this easy-to-follow recipe will quickly become your favorite cheesecake creation.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.33 cups unsalted butter (melted)
- 24 ounces cream cheese (softened)
- 0.75 cups granulated sugar
- 3 eggs
- 1 teaspoons vanilla extract
- 0.25 cups lemon juice (freshly squeezed)
- 1 tablespoons lemon zest
- 1 cups heavy whipping cream (chilled)
- 0.5 cups powdered sugar
- 1 teaspoons gelatin
- 2 tablespoons cold water
- 0.5 cups lemon curd (for topping, optional)
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
Step 2
In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Step 3
Press the graham cracker mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set it aside to cool while you prepare the filling.
Step 4
In a large mixing bowl, beat the cream cheese and 3/4 cup of granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 5
Add the eggs, one at a time, beating on low speed after each addition until fully incorporated. Do not overmix.
Step 6
Mix in the vanilla extract, lemon juice, and lemon zest until smooth.
Step 7
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Step 8
Bake in the preheated oven for 45 minutes or until the center is just set and slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Step 9
While the cheesecake cools, prepare the lemon mousse layer. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
Step 10
In a small saucepan, warm the gelatin mixture over low heat until it dissolves completely. Remove from heat and let cool slightly.
Step 11
In a large bowl, beat the heavy whipping cream and powdered sugar on high speed until stiff peaks form.
Step 12
Gently fold in the dissolved gelatin and an additional tablespoon of lemon juice, ensuring everything is well combined.
Step 13
Spread the lemon mousse evenly over the cooled cheesecake. Refrigerate for at least 4 hours, or overnight, until the mousse is set.
Step 14
Before serving, optionally spread a layer of lemon curd on top of the mousse for extra flavor. Cut into slices, serve chilled, and enjoy!
Nutrition Facts
| Serving size | 1807.1 grams (1807.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6198 |
| Total Fat 438.30g | 562% |
| Saturated Fat 257.70g | 1289% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1907mg | 636% |
| Sodium 3673mg | 160% |
| Total Carbohydrate 503.70g | 183% |
| Dietary Fiber 5.80g | 21% |
| Total Sugars 383.40g | |
| Protein 84.00g | 168% |
| Vitamin D 155IU | 773% |
| Calcium 1089mg | 84% |
| Iron 12mg | 66% |
| Potassium 1422mg | 30% |
Source of Calories