Lemon Mousse Cheesecake Bliss

why make this recipe

Lemon Mousse Cheesecake is a delightful dessert that combines the creamy texture of cheesecake with the refreshing zest of lemon. This recipe stands out because it is both light and rich, making it perfect for any occasion. The bright citrus flavor pairs wonderfully with the creamy cheesecake base, making every bite a treat. Whether you are celebrating a special event or just want to indulge yourself, this dessert will surely impress your friends and family.

how to make Lemon Mousse Cheesecake

Ingredients :

• 2 cups halved strawberries
• 1/2 cup sugar (for macerating strawberries)
• 5 tablespoons butter, melted
• 2 cups vanilla wafer or graham cracker crumbs
• 3 (8-ounce) packages cream cheese
• 4 eggs
• 1 1/3 cup sugar, divided
• Juice of 2 lemons, about 1/3 cup
• 2 tablespoons flour
• 16 ounces sour cream
• 1 teaspoon vanilla extract

Directions :

1. Preheat your oven to 350°F (175°C).
2. To prepare the macerated strawberries, combine the chopped strawberries and 1/2 cup of sugar in a bowl. Let this mix stand for about 2 hours to allow the strawberries to absorb the sugar.
3. Wrap the outside of a springform pan with foil to prevent butter from leaking out.
4. For the cheesecake crust, mix the melted butter with the vanilla wafer or graham cracker crumbs. Press this mixture into the bottom and partially up the sides of the prepared pan. Set aside.
5. In a large bowl, beat the cream cheese until it is light and fluffy, which should take about 3 minutes.
6. Add the eggs one at a time, beating well after each addition.
7. Next, add 1 cup of sugar, the lemon juice, and the flour to the mixture. Beat well again to combine all ingredients.
8. Pour this batter into the prepared crust.
9. Place the springform pan into a 9×13-inch pan, then pour water into the outer pan until it reaches halfway up the sides of the springform pan.
10. Bake for 35-45 minutes, or until the sides are set but the center still jiggles slightly.
11. In another bowl, combine the sour cream, the remaining 1/3 cup of sugar, and the vanilla extract. Mix well.
12. Carefully dollop this mixture onto the edges of the hot cheesecake and gently spread it over the top. Return it to the oven and bake for another 10 minutes.
13. Once done, let the cheesecake cool in the pan. Chill it in the refrigerator for at least 2 hours, or ideally overnight.
14. When ready to serve, slice the cheesecake and top with the macerated strawberries.

how to serve Lemon Mousse Cheesecake

Serve Lemon Mousse Cheesecake chilled for the best flavor and texture. You can plate individual slices and garnish with additional macerated strawberries or a sprinkle of lemon zest for extra touch. Consider adding a dollop of whipped cream for added indulgence.

how to store Lemon Mousse Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It is best enjoyed within 3-5 days. If you want to keep it longer, you can freeze the cheesecake (without toppings) for up to a month. Be sure to wrap it well to prevent freezer burn.

tips to make Lemon Mousse Cheesecake

• Ensure that your cream cheese is at room temperature before mixing for a smoother batter.
• Be careful when beating the eggs; overbeating can introduce too much air, which could affect the texture.
• If you prefer a more intense lemon flavor, you can add more lemon juice or zest to the filling.
• For an extra layer of texture, consider adding crushed berries or lemon curd between the layers of the cheesecake.

variation

You can add different flavors by swapping the lemon juice with lime or orange juice. Alternatively, you can create a chocolate version by mixing cocoa powder into the batter.

FAQs

1. Can I use low-fat cream cheese for this recipe?
   Yes, you can use low-fat cream cheese, but the texture may be slightly different.

2. Can I make this cheesecake ahead of time?
   Absolutely! This cheesecake is perfect for making ahead. Just make sure to chill it well before serving.

3. What can I use instead of a springform pan?
   You can use a regular pie dish or a square pan, but you will need to adjust the cooking time accordingly. Make sure to line the pan with parchment to help remove the cheesecake.

Lemon Mousse Cheesecake

A delightful dessert that combines the creamy texture of cheesecake with the refreshing zest of lemon, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 55 minutes mins

Total Time 2 hours hrs 55 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the macerated strawberries

• 2 cups halved strawberries
• 1/2 cup sugar (for macerating strawberries)

For the crust

• 5 tablespoons butter, melted
• 2 cups vanilla wafer or graham cracker crumbs

For the cheesecake filling

• 3 packages (8-ounce) cream cheese Ensure cream cheese is at room temperature.
• 4 large eggs Add one at a time.
• 1 1/3 cup sugar, divided 1 cup for filling, 1/3 for sour cream topping.
• Juice of 2 lemons about 1/3 cup of lemon juice
• 2 tablespoons flour
• 16 ounces sour cream
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the chopped strawberries and 1/2 cup of sugar. Let stand for about 2 hours to let strawberries absorb the sugar.
3. Wrap the outside of a springform pan with foil to prevent butter from leaking out.
4. For the cheesecake crust, mix the melted butter with the vanilla wafer or graham cracker crumbs. Press this mixture into the bottom and partially up the sides of the prepared pan. Set aside.

Making the Cheesecake

1. In a large bowl, beat the cream cheese until light and fluffy, about 3 minutes.
2. Add the eggs one at a time, beating well after each addition.
3. Add 1 cup of sugar, lemon juice, and flour to the mixture. Beat well to combine.
4. Pour the batter into the prepared crust.
5. Place the springform pan into a 9x13-inch pan, then pour water into the outer pan until it reaches halfway up the sides of the springform pan.
6. Bake for 35-45 minutes, or until the sides are set but the center jiggles slightly.

Finishing Touches

1. In another bowl, combine sour cream, the remaining 1/3 cup of sugar, and vanilla extract. Mix well.
2. Dollop this mixture onto the edges of the hot cheesecake and gently spread it over the top. Return to the oven and bake for another 10 minutes.
3. Let the cheesecake cool in the pan, then chill in the refrigerator for at least 2 hours, ideally overnight.
4. Slice and top with the macerated strawberries when ready to serve.

Notes

Serve chilled for best flavor and texture. Garnish with macerated strawberries or a sprinkle of lemon zest. Add a dollop of whipped cream for extra indulgence. Store leftovers in an airtight container; best enjoyed within 3-5 days.