Lemon Cheesecake Mousse

Here’s a delightful recipe for Lemon Cheesecake Mousse. This dessert is light, tangy, and perfect for any occasion.

Lemon Cheesecake Mousse

Ingredients:

• For the Cheesecake Layer:
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup (240ml) heavy whipping cream
• For the Lemon Curd:
  • 1/2 cup (120ml) lemon juice (about 3-4 lemons)
  • 1 tbsp lemon zest
  • 3/4 cup (150g) granulated sugar
  • 4 large egg yolks
  • 6 tbsp (85g) unsalted butter, cut into small pieces

Instructions:

1. Make the Lemon Curd:
   1. In a medium saucepan, combine the lemon juice, lemon zest, sugar, and egg yolks.
   2. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 7-10 minutes.
   3. Remove from heat and add the butter, one piece at a time, stirring until fully melted and incorporated.
   4. Strain the lemon curd through a fine-mesh sieve into a bowl to remove any lumps.
   5. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Let it cool to room temperature, then refrigerate until fully chilled.
2. Make the Cheesecake Layer:
   1. In a large bowl, beat the softened cream cheese with a mixer until smooth and creamy.
   2. Add the granulated sugar, vanilla extract, lemon zest, and lemon juice. Beat until well combined.
   3. In a separate bowl, whip the heavy cream to stiff peaks.
   4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
3. Assemble the Mousse:
   1. Spoon or pipe a layer of the cheesecake mixture into serving glasses or bowls.
   2. Add a layer of the chilled lemon curd on top of the cheesecake layer.
   3. Repeat layers if desired, ending with a dollop of the cheesecake mixture or lemon curd.
   4. Garnish with lemon zest, whipped cream, or fresh berries, if desired.
4. Chill and Serve:
   1. Refrigerate the assembled mousse for at least 1 hour before serving to allow it to set.
   2. Serve chilled and enjoy!

Tips:

• Make sure the cream cheese is fully softened before mixing to avoid lumps.
• The lemon curd can be made a day in advance and stored in the refrigerator.
• Adjust the sweetness and tanginess to your preference by tweaking the amount of sugar and lemon juice.

Enjoy your delicious Lemon Cheesecake Mousse!