Lemon Cheesecake Mousse
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
3/4 cup crushed graham crackers
2 Tbsp granulated sugar
3 Tbsp
2 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp water
1 1/2 tsp unflavored gelatin powder
1 1/2 cups heavy cream
1 cup
Yellow food coloring
12 oz
1
Sweetened whipped cream
Directions
In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 - 10 dessert cups and lightly press into an even layer, set aside. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff peaks form . In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes . While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours to set. Garnish as desired. Serve cold.