LEMON MOUSSE CHEESECAKE

Lemon Mousse Cheesecake image

From Calgary, Alberta, Cathy Chan assures, "This is the perfect dessert for a special intimate dinner. Just add candlelight and music."

Provided by Taste of Home

Time 1h

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/2 cup crushed chocolate wafers (about 8 wafers)
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tablespoon all-purpose flour
1 large egg, lightly beaten
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 487 calories, Fat 33g fat (20g saturated fat), Cholesterol 151mg cholesterol, Sodium 327mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 8g protein.