The Inspiration Behind Lemon Cheesecake Mousse
Ingredients
Crust:
- 3/4 cup crushed graham crackers (about 6 full sheets)
- 2 Tbsp (26g) granulated sugar
- 3 Tbsp (42g) salted butter, melted
Mousse:
- 2 1/2 Tbsp fresh lemon juice
- 1 1/2 Tbsp water
- 1 1/2 tsp unflavored gelatin powder
- 1 1/2 cups (355ml) heavy cream
- 1 cup (110g) powdered sugar, divided
- Yellow food coloring (optional)
- 12 oz (340g) cream cheese, softened
- 1 (10 oz) jar lemon curd (Dickenson’s recommended)
- Sweetened whipped cream, lemon wedges, blueberries, and mint for garnish (optional)
Preparation
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is evenly moistened. Divide the mixture evenly into 8-10 dessert cups, pressing gently to form an even layer. Set aside.
- Gelatin Mixture: In a small bowl, combine the lemon juice and water. Sprinkle the gelatin evenly over the top and let it rest for 5 minutes.
- Whip the Cream: In a separate medium bowl, whip the heavy cream until soft peaks form. Add 1/3 cup of the powdered sugar, and if desired, add a few drops of yellow food coloring to give the mousse a vibrant lemon hue. Continue whipping until stiff peaks form (take care not to over-whip). Set aside.
- Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the lemon curd and the remaining 2/3 cup of powdered sugar, and mix until fully incorporated.
- Incorporate Gelatin: Heat the gelatin mixture in the microwave on high for 30 seconds. Whisk for 1 minute to ensure the gelatin is fully dissolved, then let it cool for 3 minutes. Be careful not to let it cool for too long, as it may start to set.
- Combine: While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture. Blend until fully combined.
- Fold in Whipped Cream: Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until fully incorporated, being careful not to deflate the mixture.
- Assemble and Chill: Spoon or pipe the mousse mixture into the dessert cups over the graham cracker crust. Cover and refrigerate for at least 2 hours to set, or up to 1 day in advance.
- Garnish and Serve: Before serving, garnish with whipped cream, lemon wedges, blueberries, and mint if desired. Serve cold and enjoy the refreshing, tangy taste of lemon cheesecake mousse.
