Dianas Favorite Lemon Mousse Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON CHEESECAKE MOUSSE



Lemon Cheesecake Mousse image

Creamy, thick, and tangy mousse. This mousse is a delight for special occasions and individual desserts. This can be made up to 2 days in advance of serving.

Provided by Maria Eldred

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 10

1 tablespoon butter, melted
1 cup graham cracker crumbs
½ cup white sugar
⅔ cup lemon juice, or more to taste
2 (8 ounce) packages cream cheese, or as needed
1 (14 ounce) can sweetened condensed milk
2 cups heavy cream
1 teaspoon lemon zest, or to taste
3 lemon slices, quartered
1 small bunch mint leaves, or as needed

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.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 37.9 g, Cholesterol 109.1 mg, Fat 32.3 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 19.9 g, Sodium 217.3 mg, Sugar 28.7 g

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

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 10

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.

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.

MARLENE SOROSKY'S LEMON MOUSSE CHEESECAKE



Marlene Sorosky's Lemon Mousse Cheesecake image

Oh, this is a luscious dessert, a cross between a mousse and a cheesecake, and sparkling with the tang of lemon. The cake freezes well and, in fact, because it is so creamy, slices best if frozen. "The optional Candied Lemon Zest garnish is definitely work the extra effort," says cookbook author Sorosky. This would be a wonderful cheesecake for a summer (or any season) function, but it will not hold up well outdoors if that is where your summer function is being held. Keep it refrigerated and bring out when needed. Cooking time does not include chilling or standing time. I made this for my niece's bridal shower and everyone raved over it. Recipe appeared in Cook's magazine.

Provided by Lorraine of AZ

Categories     Cheesecake

Time 1h50m

Yield 10-12 serving(s)

Number Of Ingredients 13

5 tablespoons butter, softened
6 ounces vanilla wafers (about 43)
1/4 cup sugar
3 large lemons
4 eggs
3 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar, divided
1/3 cup flour
1 lemon, zest of
1 cup sugar
1/3 cup light corn syrup
1/3 cup water
1/2 cup sugar

Steps:

  • To make the crust: Butter a 10- x 2-inch springform pan with 1 tablespoon butter. Seal the outside of the pan with foil. Put the wafers and sugar in the workbowl of a food processor and process to crumbs. Melt the remaining butter and process it into the crumbs. (Crumbs may also be made by putting wafers between 2 sheets of waxed paper and crushing them with a rolling pin. Transfer to a bowl and mix in sugar and melted butter.).
  • Press crumb mixture evenly over bottom of prepared pan.
  • Prepare the filling: Grate 1 tablespoon of lemon zest and squeeze 3/4 cup lemon juice; set aside separately.
  • Separate eggs. Whip the egg whites to soft peaks. gradually add 1/4 cup sugar while whipping whites to firm peaks; reserve.
  • Put cream cheese in another bowl and, without needing to wash the beaters, beat until smooth. Gradually add 1-1/4 cups sugar and beat until light and fluffy, about 5 minutes.
  • Add flour, egg yolks, lemon juice, and zest and beat until smooth, 1 minute.
  • Fold egg whites thoroughly into lemon batter.
  • Adjust oven rack to middle position and preheat oven to 325 degrees.
  • Pour batter into prepared springform pan. Put springform in a baking dish just large enough to contain it. Put dish in oven and add hot tap water to come 1 inch up the side.
  • Bake until cake is set and golden, 55 to 65 minutes. Transfer pan to a rack; cool. Cover cake and refrigerte until chilled, at least 4 hours. Cake may be refrigerated 3 days or frozen one month.
  • To serve: Heat a knife with hot water and wipe dry. Run knife along the edge of cake to loosen. Carefully remove pan rim. Slice cake, heating and wiping knife each time. Garnish slices of cake with Candied Lemon Zest (optional).
  • To make Candied Lemon Zest: Using a floating blade vegetable peeler, carefully peel zest from 1 lemon. Trim zest into narrow strips about 2 inches long. Put zest in a small nonreactive saucepan with water to cover and boil for 5 minutes Drain and rinse with cold water.
  • Bring 1 cup sugar, 1/3 cup light corn syrup, and 1/3 cup water to boil in saucepan. Remove from heat, stir in zest, and let stand 30 minutes. Bring liquid back to a boil and let stand another 30 minutes. Using a fork, remove strips from the syrup and transfer to a wire rack set over a pan to catch the drippings. Discard the syrup.
  • Put 1/2 cup sugar on a plate. Roll strips in sugar.(May be stored at room temperature 1 week.) Makes enough to garnish 1 Lemon Mousse Cheesecake. (You may double the amount of lemon zest used in this recipe -- without doubling syrup ingredients, to have extra Candied Lemon Zest on hand for other garnishing purposes -- or even for a nippy nibble!).

Nutrition Facts : Calories 703.5, Fat 34.9, SaturatedFat 20.1, Cholesterol 174.7, Sodium 330.6, Carbohydrate 94.4, Fiber 2, Sugar 68.3, Protein 9.3

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

More about "dianas favorite lemon mousse cheesecake recipes"

BEST LEMON CHEESECAKE MOUSSE RECIPE - HOW TO …
best-lemon-cheesecake-mousse-recipe-how-to image
2018-04-06 In a large bowl using a hand mixer, whip cream cheese until light and fluffy. Add powdered sugar, lemon juice, and salt and beat until combined. Fold in 1 cup whipped topping. Pipe cream cheese ...
From delish.com


LEMON CHEESECAKE MOUSSE RECIPE | SOMEWHAT SIMPLE
lemon-cheesecake-mousse-recipe-somewhat-simple image
Combine – In a separate bowl, combine the lemon curd and cream cheese and then best it until it’s smooth. Add Remaining Ingredients – Add the powdered sugar, vanilla and food coloring with the lemon curd and cream cheese …
From somewhatsimple.com


LEMON MOUSSE CHEESECAKE - NANA'S BEST RECIPES
lemon-mousse-cheesecake-nanas-best image
2014-07-16 Combine graham crumbs, sugar and melted butter in small bowl. Press onto bottom of a 9 inch spring form pan. Bake at 350 degrees F for 10 minutes. Cool. Grate zest and squeeze juice from the lemons. You will use all …
From nanasbestrecipes.com


DIANA’S FAVORITE LEMON MOUSSE CHEESECAKE – RECIPES NETWORK
Squeeze the lemons to acquire 3/4 cup lemon juice and set aside. Step 4. 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. Step 5
From recipenet.org


LEMON MOUSSE CHEESECAKE | RECIPE | LEMON MOUSSE, CHEESECAKE …
Jan 28, 2015 - Mousse-like cheesecake with a soft, creamy filling and kick of lemon flavor. Jan 28, 2015 - Mousse-like cheesecake with a soft, creamy filling and kick of lemon flavor. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.ca


LEMON MOUSSE CHEESECAKE RECIPE: HOW TO MAKE IT
Share on Facebook. Save on Pinterest. Tweet this
From preprod.tasteofhome.com


LEMON CHEESECAKE MOUSSE — LET'S DISH RECIPES
In a medium bowl, whip the cream with an electric mixer until stiff peaks form. In the bowl of a stand mixer, beat the cream cheese and lemon curd or pie filling until smooth. Stir in the vanilla and powdered sugar and mix until combined. Fold in the whipped cream until fully incorporated. Pipe or spoon the mousse into serving dishes.
From letsdishrecipes.com


DIANA'S FAVORITE LEMON MOUSSE CHEESECAKE RECIPE | FOOD NETWORK
2018-06-02 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.
From mastercook.com


LEMON CHEESECAKE MOUSSE RECIPE - ALL INFORMATION ABOUT HEALTHY …
Add in the lemon zest, lemon curd and ¾ Cup powdered sugar and beat again until smooth. In a small bowl, add the lemon juice, water and sprinkle the gelatin over the top. Let sit for one minute. Microwave the gelatin for 25 seconds and then allow to sit for 2-3 minutes. Beat the gelatin into the cream cheese mixture.
From therecipes.info


NO-BAKE LEMON CHEESECAKE MOUSSE CUPS - OVERTIME COOK
2013-05-12 In the bowl of an electric mixer, whip the cream until stiff. Remove from the mixer and set aside. (No need to wash the bowl before continuing.) Add the lemon pie filling and cream cheese to the mixer and beat until smooth. Add the vanilla extract, food coloring (if using) and powdered sugar and beat until combined.
From overtimecook.com


LEMON MOUSSE CHEESECAKE RECIPE - FOOD NEWS
Diana's Favorite Lemon Mousse Cheesecake Recipe. Preheat oven to 325F. To prepare crust, combine all ingredients. Stir well and press into a 10-inch springform pan. Combine cream cheese and 1 cup sugar; beat until fluffy, about 5 minutes. Add flour, egg yolks, lemon rind and juice; beat until smooth. Beat egg whites until soft peaks form.
From foodnewsnews.com


DIANA'S FAVORITE LEMON MOUSSE CHEESECAKE | RECIPE | CHEESECAKE …
Nov 19, 2014 - Get Diana's Favorite Lemon Mousse Cheesecake Recipe from Food Network
From pinterest.com


RECIPES : DIANA'S FAVORITE LEMON MOUSSE CHEESECAKE : FOOD …
A link to an external website Recipes : Diana's Favorite Lemon Mousse Cheesecake : Food Network submitted by a fan of Cheesecake. Looks like a sublime recipe. (17821) Looks like a sublime recipe. (17821)
From fanpop.com


DIANA'S FAVORITE LEMON MOUSSE CHEESECAKE - MASTERCOOK
2015-05-21 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, 3 (8-ounce) packages. 1/3 cup flour. Lemon curd, recipe follows. 3 extra-large or 4 regular egg yolks, strained through a sieve.
From mastercook.com


RECIPES : DIANA'S PABORITO LIMON MOUSSE CHEESECAKE : PAGKAIN …
A link to an external website Recipes : Diana's paborito limon mousse Cheesecake : pagkain Network naisumite sa pamamagitan ng a tagahanga of …
From tl.fanpop.com


CREAMY LEMON CHEESECAKE MOUSSE RECIPE - NO-BAKE DESSERT …
2022-06-21 Whipped topping can be replaced by whipping cream or Cool whip for this recipe. It is an absolute must, because it lends the mousse that nice airiness, and combines well with the luxurious richness of the cream cheese, and balances out the flavor and texture really well. Tips & Tricks to Nail the Lemon Cheesecake Mousse Recipe
From nobakerecipes.com


NO-BAKE LEMON MOUSSE CHEESECAKE - JENNA KATE AT HOME
2020-03-06 Beat the cream cheese and powdered sugar together until smoothly combined and slightly fluffy. Add the lemon curd, juice, and zest. Beat for about 30 seconds on medium, then for 2-3 minutes on high speed, until mixture is smooth. Using a rubber spatula, gently fold in the whipped cream until no streaks remain. Set aside.
From jennakateathome.com


LEMON MOUSSE CHEESECAKE - CANADIAN LIVING
2005-07-14 Beat in flour and egg, scraping down side of bowl. Beat in vanilla, lemon rind and juice. Beat in sour cream. Pour over crust. Place round cake pan in 8-inch (2 L) square baking dish; add enough hot water to square baking dish to come 1 inch (2.5 cm) up sides of pan. Bake in 350°F (180°C) oven for 40 to 45 minutes or until set.
From canadianliving.com


FAVORITE LEMON MOUSSE CHEESECAKE RECIPE - WEBETUTORIAL
Favorite lemon mousse cheesecake is the best recipe for foodies. It will take approx 95 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make favorite lemon mousse cheesecake at your home.. The ingredients or substance mixture for favorite lemon mousse cheesecake recipe that are useful to cook such type of recipes are:
From webetutorial.com


LEMON CHEESECAKE MOUSSE - SIMPLY STACIE
Instructions. Add lemon Jello to a bowl and pour in the boiling water. Stir until Jello is completely dissolved. Pour Jello mixture into a blender. Add in cream cheese and cold water and blend for 1 minute or until smooth. Pour mixture into a large bowl and add in Cool Whip. Mix together until well blended and smooth.
From simplystacie.net


DIANA'S FAVORITE LEMON MOUSSE CHEESECAKE - PLAIN.RECIPES
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.
From plain.recipes


RECIPES : DIANA'S YêU THíCH CHANH KEM DùNG CHO TóC, MOUSSE …
A link to an external website Recipes : Diana's yêu thích chanh kem dùng cho tóc, kem dùng cho tóc, mousse Cheesecake : thực phẩm Network đã đệ trình bởi a người hâm mộ of Cheesecake. Looks like a sublime recipe. (17821)
From vi.fanpop.com


FLUFFY LEMON MOUSSE CHEESECAKE RECIPE - FOOD NEWS
Separate eggs. Put cream cheese in a bowl and beat until smooth. Gradually add 1 1/4 cup sugar and beat until light and fluffy (5 minutes). Add flour, egg yolks, lemon juice and zest then beat until smooth (1 minute). Whip the egg whites to soft peaks. Gradually add the remaining sugar while whipping the whites to firm peaks.
From foodnewsnews.com


BEST LEMON CHEESECAKE MOUSSE RECIPES | FOOD NETWORK CANADA
2018-05-17 Directions. Whip cream to soft peaks and chill. Beat cream cheese until smooth and beat in sugar, scraping down the sides of the bowl often. Beat in lemon juice. Fold in whipped cream in 2 additions. Dollop or pipe into serving dishes. Garnish with fresh blueberries and chill in the tart shells until ready to serve.
From foodnetwork.ca


LEMON CHEESECAKE MOUSSE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


LEMON MOUSSE CHEESECAKE - RELISH
Preheat oven to 325F. To prepare crust, combine all ingredients. Stir well and press into a 10-inch springform pan. Combine cream cheese and 1 cup sugar; beat until fluffy, about 5 minutes. Add flour, egg yolks, lemon rind and juice; beat until smooth. Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar; beat until stiff peaks form.
From relish.com


LEMON CHEESECAKE MOUSSE PARFAITS - ALL INFORMATION ABOUT …
Instructions. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, heavy cream and sugar until smooth. Add the lemon juice, lemon zest and vanilla extract and beat until light and creamy, about 3 minutes. Add a layer of graham crackers to the bottom of each parfait glass.
From therecipes.info


LEMON CHEESECAKE MOUSSE - COOKING CLASSY
2016-03-19 Whisk together graham cracker crumbs, sugar and butter and stir. Divide among dessert cups and press into an even layer. Combine water, lemon juice and gelatin in a small bowl and let rest 5 minutes. Whip heavy cream until soft peaks form. Add in part of the powdered sugar and whip until stiff peaks form.
From cookingclassy.com


FLUFFY LEMON MOUSSE CHEESECAKE RECIPE - SIX SISTERS' STUFF
Instructions. In a bowl small to medium size, whip the whipping cream until thick and creamy with a hand mixer. In a separate larger bowl, mix cream cheese, lemon pudding until fully …
From sixsistersstuff.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make a lemon and cream cheese cake?
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.
How to bake lemon curd cheesecake?
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.
What is the best way to make a fluffy cream cheese cake?
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.
How do you make graham cracker Mousse?
This mousse is a delight for special occasions and individual desserts. This can be made up to 2 days in advance of serving. 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.

Related Search