Best Dianas Favorite Lemon Mousse Cheesecake Recipes

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LEMON DREAM CHEESECAKE



Lemon Dream Cheesecake image

Light and creamy, this lemon cheesecake recipe is just the thing for a spring or summer day. -Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 14

2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup sugar
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/2 cup heavy whipping cream
1/4 cup lemon juice
2 tablespoons all-purpose flour
1 tablespoon grated lemon zest
2-1/2 teaspoons vanilla extract
1 teaspoon lemon extract
10 drops yellow food coloring, optional
5 large eggs, lightly beaten

Steps:

  • Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 in. up the inside of a greased 10-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in cream, lemon juice, flour, lemon zest, extracts and, if desired, food coloring. Add eggs; beat on low speed just until combined. Pour into crust. Return pan to baking sheet., Bake 55-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 396 calories, Fat 29g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 286mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 7g protein.

FAVORITE LEMON MOUSSE CHEESECAKE



Favorite Lemon Mousse Cheesecake image

After having a piece of Lemon Mousse Cheesecake at the Cheesecake Factory, I went on a mission to find a similar recipe. This was found on the Food Network website. The recipe is courtesy of Peggy Russell.

Provided by Miss Erin C.

Categories     Cheesecake

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 14

18 graham crackers, crushed
1/2 cup melted butter
1/4 cup sugar
3 large lemons
24 ounces softened cream cheese
1 1/4 cups sugar
3 -4 large eggs, separated
1/4 cup sugar
1/3 cup flour
3 -4 large egg yolks, strained through a sieve
1 lemon, zested
1/3 cup lemon juice
1/2 cup sugar
1/3 cup unsalted butter, cut into pieces

Steps:

  • Adjust oven rack to center position, preheat oven to 325F degrees.
  • Combine grushed graham crackers, melted butter and 1/4 c sugar.
  • Press mixture into the bottom of a 10" springform pan comin up about 1" on the sides.
  • Seal the outside of the pan in foil and set in a baking dish.
  • Add water to the baking dish to come up about 1" on the side.
  • Bake crust for 10 minutes.
  • Zest lemons until you have 1 Tbls of lemon zest.
  • Place zest in a small bowl and set aside.
  • Squeeze the lemons to acquire 3/4 c lemon juice and set aside.
  • In a mixing bowl, using an electric mixer with the paddle attachment, beat cream cheese until smooth.
  • Gradually add 1-1/4 cups of sugar and continue to beat until light and fluffy, about 5 minutes.
  • Add egg yolks, flour, lemon juice and zest and beat until smooth.
  • In a separate mixing bowl, whip the egg whites to soft peaks.
  • Add remaining sugar to the egg whites and continue to whip until soft peaks have formed.
  • Fold the egg whites into the lemon batter.
  • Pour batter into the crust.
  • Bake cheesecake until set ans golden, about 55-65 minutes.
  • Remove from oven and cool in the pan on a cooling rack, about 4 hours.
  • Once cooled, refrigerate uncovered until chilled.
  • Add pre-made lemon curd on top of cheesecake.
  • Loosen side with a spatula before unmolding and serve.
  • Lemon Curd---------------.
  • Over medium heat, whisk to combine yolks zest, lemon juice and sugar in a 1 quart saucepan.
  • Cook for approximatley 8 minutes until the mixture thickens and looks smooth.
  • Remove saucepan from heat and add butter, 1 piece at a time with a wooden spoon until it's fully incorporated.
  • Pour mixture into a bowl and put plastic directly on top of the mixture.
  • Let cool on the counter, then refrigerate.

LEMON MARBLE CHEESECAKE



Lemon Marble Cheesecake image

Make this cheesecake one day before serving.

Provided by Food Network

Categories     dessert

Time 14h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Grated zest of 1/2 lemon
1/3 cup strained lemon juice
5 tablespoons sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup sugar
2 cups (2 percent) low fat small curd cottage cheese, drained at least 30 minutes in a strainer set over a bowl in the refrigerator
8 ounces Neufchatel Cream Cheese
3 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoon strained lemon juice
1/4 teaspoon salt
3 to 4 tablespoons graham cracker or Zwieback crumbs or crushed Chocolate Cookies or gingersnaps
8-inch round pan with a solid bottom (no spring form), at least 2 inches deep.
Oven proof baking dish or skillet, at least 11 inches in diameter and 2 inches deep.
8-inch cardboard cake circle or pan bottom, optional

Steps:

  • Make the lemon curd: Combine the lemon zest, juice, and sugar in a small saucepan and bring to a simmer. Meanwhile beat the egg until light in a small bowl. Beat some of the hot lemon mixture into the egg. Scrape the egg mixture back into the saucepan. Cook, stirring constantly and reaching all over the bottom and sides of the pan, until the mixture barely starts to simmer around the edges. Continue to cook and stir for about 15 seconds. Pour through a strainer set over a clean bowl. Stir in the vanilla. Cool to room temperature.
  • Make the cheesecake batter: Position rack in lower third of oven and preheat to 350 degrees. Place a round of parchment paper in the bottom of the cake pan and spray sides of pan with vegetable oil spray. Put water kettle on to boil for baking procedure.
  • Process the cottage cheese in a food processor for 2 1/2 to 3 minutes or until silky smooth, scraping the sides and bottom of the bowl once or twice as necessary. Set aside.
  • In a small microwave safe bowl, soften the Neufchatel cheese in microwave on high for about 30 seconds. Or, warm gently in the top of a double boiler. Stir until smooth. Scrape into the processor. Add the eggs, sugar, vanilla, lemon juice, and salt. Pulse until incorporated and perfectly smooth. Do not over process.
  • Scrape the batter into the prepared pan. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Using a table knife or teaspoon, use circular strokes to marble the batters until nicely but not to completely mingled.
  • Slide oven rack part way out. Place cheesecake pan in baking dish or skillet and set on oven rack. Carefully pour boiling water around the pan to a depth of about 1-inch. Slide oven rack in gently to avoid sloshing. Bake until cheesecake has puffed and risen slightly and is just beginning to shrink from the edges of the pan, about 40 to 45 minutes. Remove cheesecake from water bath and cool on a rack. When completely cool, cover and chill for at least 12 hours or up to 2 days before serving.
  • To unmold and serve: Cover the pan with tightly stretched plastic wrap. Place a flat dish on top of plastic. Invert pan and dish and rap the pan gently until cheesecake is released from pan. Remove pan and peel parchment liner from bottom of cake. Place cake circle or serving plate on the cake and carefully invert so that cake is right side up. Remove plastic wrap. Press crumbs around sides of cake. Cut with a sharp thin knife. Dip the knife in hot water and wipe it dry between cuts.

Nutrition Facts : Calories 238, Fat 8.3 grams, Cholesterol 106 milligrams, Carbohydrate 30.5 grams, Protein 11.2 grams

DIANA'S FAVORITE LEMON MOUSSE CHEESECAKE RECIPE



Diana's Favorite Lemon Mousse Cheesecake Recipe image

Provided by BobLongo

Number Of Ingredients 16

18 graham crackers crushed
1/2 cup melted butter
1/4 cup sugar, plus 1 1/4 cups sugar, plus 1/4
cup sugar
3 large lemons
4 eggs, separated
24 ounces softened cream cheese, three 8-
ounce packages
1/3 cup flour
Lemon Curd, recipe follows
3 extra-large or 4 regular egg yolks, strained
through a sieve
1 lemon, zested
1/3 cup lemon juice
1/2 cup sugar
1/3 cup unsalted butter, cut into pieces

Steps:

  • Total: 1 hr 39 min Prep: 35 min Inactive: 4 min Cook: 1 hr Yield: 12 servings Adjust oven rack to middle position and preheat oven to 325 degrees F. Combine crushed graham crackers, melted butter and 1/4 cup sugar. Press graham cracker crust in the bottom of a 10-inch springform pan coming up about 1-inch on the sides. Seal the outside of the pan with foil and set in a baking dish. Add water to the baking dish to come 1-inch up the sides. Bake crust for 10 minutes. Zest lemons until you have 1 tablespoon of lemon zest. Place zest in a small bowl and set aside. Squeeze the lemons to acquire 3/4 cup lemon juice and set aside. In a mixing bowl, using an electric mixer, with paddle, beat cream cheese until smooth. Gradually add 1 1/4 cups sugar and continue to beat until light and fluffy, about 5 minutes. Add egg yolks, flour, lemon juice, and zest and beat until smooth. In a separate mixing bowl, whip the egg whites to soft peaks. Add remaining sugar to the egg whites and continue to whip until stiff peaks have formed. Fold the egg whites into the lemon batter. Pour batter into the crust. Bake cheesecake until set and golden, about 55 to 65 minutes. Remove from oven and cool in the pan on a cooling rack, about 4 hours. Once cooled, refrigerate uncovered until chilled. Add pre-made Lemon Curd on top of cheesecake. Loosen sides with a cake spatula before unmolding and serve. Lemon Curd: Over medium heat whisk to combine yolks, zest, lemon juice and sugar in a 1 quart saucepan. Cook for approximately 8 minutes until the mixture thickens and looks smooth. Remove saucepan from heat and add butter, one piece at a time with a wooden spoon until it is fully incorporated. Pour mixture into a bowl and put plastic directly on top of mixture. Let cool on counter then refrigerate

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