Between chocolates and the candy, I think Easter is a great excuse to be eating more sweets then usual. This past weekend I have been quite busy baking many different Easter desserts to share with my family. I always love seeing an assortment of sweets at the Easter table, the more to taste the better! One of the desserts I made this weekend was this lemon cheesecake mousse, which is a perfect sweet treat for the season.
A nice thing about this dessert is that it’s mixed with a mousse, making it much lighter and not quite as rich as other cheesecakes. I decided to serve this dessert in small glasses, so that everyone could have a small taste and still have room for other desserts. It really was the perfect amount. When I first saw this recipe online I thought it was such a great idea, so I knew I had to make it. And because I loved it, I knew I had to share it. Hope you enjoy!
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- 1 tbsp lemon zest
- 3 eggs
- ½ cup unsalted butter
- 2 tbsp salted butter, melted
- ¾ cup plus 2 Tbsp (26g) granulated sugar divided
- ¾ cup crushed graham crackers
- 2½ Tbsp fresh lemon juice, plus ¾ cup fresh lemon juice divided
- 1½ Tbsp water
- 1½ tsp unflavoured gelatin powder
- 1½ cups (355ml) heavy cream
- 1 cup (110g) powdered sugar, divided
- Yellow food colouring (optional)
- 12 oz (340g) cream cheese, softened
- lemon wedges, blueberries and mint for garnish
- First make your lemon curd. In a 2 quart saucepan, combine ¾ cup lemon juice, lemon zest, ¾ cup sugar, eggs, and unsalted butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes. Transfer to a bowl, cover with plastic wrap and refrigerate for 2 hours.
- In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in salted melted butter and stir until evenly moistened. Divide mixture among 8 - 10 dessert cups and lightly press into an even layer, set aside.
- Pour 2½ tbsp 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 ⅓ cup of the powdered sugar, tint with yellow food colouring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean). In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining ⅔ 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 (no longer or it may start to set then you could end up with little lumps in the mousse). While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined. Gently fold ⅓ 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 (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.