Lemon Mousse Cheescake
Lemon Mousse Cheesecake that quickly became popular in our home. You can make more like mousse or cheesecake depending on your preference. This is really nice, refreshing dessert to have with a seafood meal.
Servings
16
Servings
16
Ingredients
Crust
Filling
Instructions
  1. Preheat your oven to 325 F. To prepare the crust, combine melted butter, Vanilla wafers and 1/4 cup sugar and stir well. Press into 10-inch spring-form pan.
  2. Combine cream cheese and 1 cup of sugar; beat until fluffy (5 minutes). Add flour, egg yolks, lemon rind and juice; beat until smooth.
  3. In a separate bowl, beat egg whites until soft peaks form. Add remaining 1/3 cup of sugar; beat until stiff peaks form. Fold into lemon batter. Pour batter into crust.
  4. Place pan in a large baking pan. Add water to baking pan to a depth of 1 inch and bake about 55 minutes, until cake is set but still jiggly in the center. Cover and chill at least 4 hours.
Recipe Notes

The egg whites are beaten and folded into this cheesecake for a mousse-like texture.  The water bath tempers the heat, creating a soft, creamy filling.  If you skip the water bath, the cheesecake will have a firmer traditional cheesecake texture.