Recipe of Favorite Lemon Mousse Cheesecake
Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Award-winning Lemon Mousse Cheesecake. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lemon Mousse Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemon Mousse Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lemon Mousse Cheesecake is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lemon Mousse Cheesecake estimated approx 45 mins.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Lemon Mousse Cheesecake using 11 ingredients and 3 steps. Here is how you cook it.
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, more traditional cheesecake texture.
Ingredients and spices that need to be Take to make Lemon Mousse Cheesecake:
- crust
- 5 tbsp melted butter
- 40 vanilla wafers crushed or 8 graham crackers, crushed (about 1 1/2 cups)
- 1/4 cup sugar
- filling
- 24 oz cream cheese
- 1 1/2 cup sugar, divided
- 1/3 cup all-purpose flour
- 4 eggs, separated
- 1 tbsp finely grated lemon rind
- 3/4 cup lemon juice
Instructions to make Lemon Mousse Cheesecake
- Preheat oven to 325
- To prepare crust, combine all ingredients. Stir well and press into a 10-in. springform pan.
- Combine cream cheese and 1 cup sugar; beat until fluffy, about 5 min. Add flour, egg yolks, lemon rind, and juice; beat until smooth. Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar; beat until stiff peaks form. Fold into lemon batter. Pour batter into crust. Place pan in a large baking pan. Add water to baking pan to a depth of 1 in. Bake about 55 min. until cake is set but still jiggly in the center. Cover and chill at least 4 hrs.
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