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.