The Inspiration Behind Lemon Cheesecake Mousse

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Combine: While mixing the cream cheese mixture with a hand mixer, slowly pour in the gelatin mixture. Blend until fully combined.
7. 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.
8. 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.
9. 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.