Favorite Lemon Mousse Cheesecake
Dive into citrusy decadence with this **Favorite Lemon Mousse Cheesecake**, a dessert that’s as elegant as it is irresistible. Featuring a buttery graham cracker crust, a velvety cheesecake base infused with fresh lemon juice and zest, and a light, fluffy lemon mousse topping, this recipe strikes the perfect balance between creamy richness and refreshing tang. The addition of gelatin ensures the mousse has a luxurious, airy texture, while an optional layer of lemon curd adds a vibrant burst of flavor. With its show-stopping presentation and melt-in-your-mouth consistency, this cheesecake is perfect for celebrations or as a stunning finale to a summer meal. Refrigerated to perfection and best served chilled, it’s a dessert that will leave everyone craving more. Ideal for entertaining or simply treating yourself, this easy-to-follow recipe will quickly become your favorite cheesecake creation.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.33 cups unsalted butter (melted)
- 24 ounces cream cheese (softened)
- 0.75 cups granulated sugar
- 3 eggs
- 1 teaspoons vanilla extract
- 0.25 cups lemon juice (freshly squeezed)
- 1 tablespoons lemon zest
- 1 cups heavy whipping cream (chilled)
- 0.5 cups powdered sugar
- 1 teaspoons gelatin
- 2 tablespoons cold water
- 0.5 cups lemon curd (for topping, optional)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set it aside to cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese and 3/4 cup of granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, beating on low speed after each addition until fully incorporated. Do not overmix.
Mix in the vanilla extract, lemon juice, and lemon zest until smooth.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 45 minutes or until the center is just set and slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
While the cheesecake cools, prepare the lemon mousse layer. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
In a small saucepan, warm the gelatin mixture over low heat until it dissolves completely. Remove from heat and let cool slightly.
In a large bowl, beat the heavy whipping cream and powdered sugar on high speed until stiff peaks form.
Gently fold in the dissolved gelatin and an additional tablespoon of lemon juice, ensuring everything is well combined.
Spread the lemon mousse evenly over the cooled cheesecake. Refrigerate for at least 4 hours, or overnight, until the mousse is set.
Before serving, optionally spread a layer of lemon curd on top of the mousse for extra flavor. Cut into slices, serve chilled, and enjoy!
Nutrition Facts
Calories |
6198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.3 g | 562% | |
| Saturated Fat | 257.7 g | 1288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1907 mg | 636% | |
| Sodium | 3673 mg | 160% | |
| Total Carbohydrate | 503.7 g | 183% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 383.4 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1089 mg | 84% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1422 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
