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Lemon Cheesecake Mousse

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A light and creamy Lemon Cheesecake Mousse that combines two classic desserts into a delightful experience.

Ingredients

Scale
  • 8 oz cream cheese
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon gelatin (or Agar-Agar for a vegetarian option)
  • 2 tablespoons cold water

Instructions

  1. Prepare the gelatin: In a small bowl, combine 1 tablespoon of gelatin with 2 tablespoons of cold water. Let it sit for about 5 minutes to bloom.
  2. Whip the cream: In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
  3. Mix the cheesecake base: In another large bowl, combine 8 oz of softened cream cheese and ½ cup of powdered sugar. Beat until smooth.
  4. Add the zesty goodness: Pour in ½ cup of fresh lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract. Mix until combined.
  5. Incorporate the gelatin: Heat the bloomed gelatin in the microwave for 10-15 seconds to dissolve it, then stir it into the cream cheese mixture.
  6. Fold in the whipped cream: Gently fold the whipped cream into your cream cheese mixture in batches.
  7. Chill and set: Spoon the mixture into serving cups or bowls, cover and place in the refrigerator for at least 120 minutes or until set.

Notes

For variations, swirl in fresh berry puree, add a chocolate drizzle, or mix in spices for a different flavor profile.

Nutrition

Keywords: Lemon, Cheesecake, Mousse, Dessert, Summer, Whipped Cream

Find it online: https://basilboard.com/lemon-cheesecake-mousse/