Lemon Mousse Cheesecake
Photo: flickr user Aaron Gustafson
Ingredients
5 tablespoons butter, softened
6 ounces vanilla wafers
1/4 cup sugar
3 lg. lemons
4 eggs
24 ounces cream cheese, softened
1 1/2 cups sugar
Preparation
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For the filling: Grate 1 tablespoon of lemon zest, squeeze 3/4 cup juice. Set aside. Separate eggs. Put cream cheese in a bowl and beat until smooth. Gradually add 1 1/4 cup sugar and beat until light and fluffy (5 minutes). Add flour, egg yolks, lemon juice and zest then beat until smooth (1 minute). Whip the egg whites to soft peaks. Gradually add the remaining sugar while whipping the whites to firm peaks. Fold whites into the lemon butter.
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Cooking: Adjust oven rack to middle position and heat oven to 325 degrees. Pour batter into the springform pan. Put the springform pan into a baking dish just large enough to contain it. Put dish in oven and add hot tap water to come 1 inch up the side. Bake until set and golden, 55 - 65 minutes. Transfer pan to a rack and cool. Cover cake and refrigerate until chilled, at least 4 hours. Can refrigerate 3 days or freeze up to one month.
Tools
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Yield:
6.0 servings
Added:
Friday, April 2, 2010 - 1:59am