Best Lemon Mousse Cheesecake Recipes

LEMON CHEESECAKE MOUSSE

Steps:

• Blend butter into crushed graham crackers in a bowl using a fork or an electric mixer until combined. Press 1 tablespoon crust mixture into the bottom of 12 dessert dishes or glasses.
• Dissolve sugar into lemon juice in a bowl using a spoon. Set aside.
• Whip cream cheese and sweetened condensed milk in a mixing bowl using an electric mixer on low speed until combined. Increase to medium speed and mix until smooth. Slowly add heavy cream while continuing to mix on medium speed until combined. Blend mixture on high speed for 2 minutes.
• Reduce mixing speed to medium; incorporate lemon-sugar mixture until well blended, adding extra lemon juice to taste if desired. Whip on high speed until mixture is fluffy and holds its shape when blades are lifted, 3 to 4 minutes. Spoon or pipe filling into prepared crusts.
• Refrigerate at least 1 hour until ready to serve. Sprinkle lemon zest on top of each serving. Garnish each with 1 quarter lemon slice and mint leaf.

BLUEBERRY-LEMON CHEESECAKE MOUSSE PARFAITS

Steps:

• Sprinkle gelatine over combined lemon juice and water in small microwaveable bowl. Microwave on HIGH 45 sec. or until gelatine is completely dissolved when stirred. Cool 3 min.
• Beat cream cheese and sugar in large bowl with mixer until light and fluffy. Add gelatine mixture; beat until blended. Gently stir in COOL WHIP and lemon zest.
• Press cookie crumbs onto bottoms of 6 (4-oz.) jars; top with layers of blueberries, blueberry jam and cream cheese mixture. Cover with lids.
• Refrigerate 2 hours.

FAVORITE LEMON MOUSSE CHEESECAKE

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 MOUSSE CHEESECAKE

Steps:

• In a small bowl, combine chocolate wafers and butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add egg; beat on low speed just until combined. Stir in the lemon juice, peel and vanilla just until mixed. Pour over crust. , Return pan to baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers.

DIANA'S FAVORITE LEMON MOUSSE CHEESECAKE

Steps:

• 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.
• 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.

BLUEBERRY-LEMON CHEESECAKE MOUSSE PARFAITS

Steps:

• Sprinkle gelatine over combined lemon juice and water in small microwaveable bowl. Microwave on HIGH 45 sec. or until gelatine is completely dissolved when stirred. Cool 3 min.
• Beat cream cheese and sugar in large bowl with mixer until light and fluffy. Add gelatine mixture; beat until blended. Gently stir in COOL WHIP and lemon zest.
• Press cookie crumbs onto bottoms of 6 (4-oz.) jars; top with layers of blueberries, blueberry jam and cream cheese mixture. Cover with lids.
• Refrigerate 2 hours.

DIANA'S FAVORITE LEMON MOUSSE CHEESECAKE RECIPE

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

LEMON MOUSSE CHEESECAKE

Steps:

• Preheat oven to 325 F. Prepare crust, add all ingredients, stir well and press into a 10-inch springform pan Combine cheese and 1 cup sugar, beat until fluffy about 5 min. Add flour, egg yolks, lemon rind and juice. Beat until smooth. Beat eggs whites to soft peaks, add remaining sugar and beat until stiff peaks form. Fold into batter and pour into pan. Bake 55 minutes. Chill 4 hours

LEMON CHEESECAKE MOUSSE

Steps:

• 1. In a medium bowl, whip the cream with an electric mixer until stiff peaks form.
• 2. In the bowl of a stand mixer, beat the cream cheese and lemon curd or pie filling until smooth.
• 3. Stir in the vanilla and powdered sugar and mix until combined.
• 4. Fold in the whipped cream until fully incorporated.
• 5. Pipe or spoon the mousse into serving dishes. Refrigerate until serving. Garnish with fresh berries, if desired.
• 6. ***calories257fat21gprotein4gcarbs15g