RECIPES DESSERTS

Zesty Lemon Cheesecake Mousse

Zesty Lemon Cheesecake Mousse

Summary

Servings 10
Time Needed Prep
Cook
Ingredients 13
Difficulty Medium

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

  • For Crust
  • 10 Digestive Biscuits crushed to crumbs
  • 2 tbsp Brown Sugar
  • 3 tbsp Salted Butter melted
  • For Mousse
  • 3 tbsp Lemon Juice
  • 1.5 tbsp Water
  • 1.5 tsp Gelatine Powder unflavoured
  • 1.5 cups Heavy Cream
  • 1 cup Icing Sugar (Sifted)
  • 2 drops Food Colouring
  • 350 g Cream Cheese softened
  • 300 g Lemon Curd store-bought

Nutrition Information

Qty per
148g serve
Qty per
100g
Energy 491cal 332cal
Protein 4.43g 3g
Fat (total) 25g 17g
 - saturated 14.5g 9.8g
Carbohydrate 65g 44g
 - sugars 59g 40g
Dietary Fibre 0.81g 0.55g
Sodium 251mg 170mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

For a dessert that will bring the house down every time, look no further than this Zesty Lemon Cheesecake Mousse.

This delicious Lemon Cheesecake Mousse is full of fresh flavours and super simple to put together thanks to store-bought lemon curd, you’ll be amazed at just how good this dessert really is.  You can purchase pre-made lemon curd from the sandwich spreads section of your local Supermarket.

Untitled 1 3 | Stay at Home Mum.com.au

Method

  1. In a bowl mix together the digestive biscuit crumbs and the sugar. Pour in the melted butter and stir until evenly moist. Divide this mixture into 10 small cups or jars, press into an even layer, and set aside.

  2. In a small bowl put the lemon juice and water. Sprinkle unflavoured gelatine on top, and allow to rest for five minutes.

  3. While this is setting, whip the cream in a medium bowl with an electric beater until soft peaks form. Add 1/3 cup of your icing sugar, and tint with yellow food colouring to your desired colour. Continue to whip until stiff (not lumpy) peaks form.

  4. In another mixing bowl whip the cream cheese until smooth and fluffy. To this add the lemon curd and the rest of the sugar, mixing until combined.

  5. Heat the gelatine (after it has rested) in the microwave for 30 seconds on high power. Whisk for 1 min or so to dissolve, and allow to cool for 3 minutes. Do not leave for longer or it will set.

  6. While mixing the cream cheese with a hand mixer, slowly pour in the gelatine mixture and blend until well combined. Fold in about 1/3 of the whipped cream into the cream cheese to lighten, and add the rest and fold gently until combined.

  7. Spoon or pipe this over your biscuit crumb layer. Refrigerate for 2 hours, or as much as 1 day ahead. Garnish to your preference. Serve cold.

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

Ask a Question

Close sidebar