Lemon: Lemon Mousse Cheesecake
Source of Recipe
wiccadwoman
List of Ingredients
2 1/2 pounds cream cheese at room temperature
1 1/2 cups sugar
1/3 cup flour
4 eggs at room temperature, separated
1/2 cup fresh lemon juice
grated rind of 2 lemons
1 cup graham cracker crumbs Recipe
1 Preheat the oven to 325°F. Line a 10- X 2-inch round cake pan with wax paper and grease.
2 With an electric mixer, beat the cream cheese until smooth. Gradually add 1 1/4 cups of the sugar, and beat until light. Beat in the flour.
3 Add the egg yolks, and lemon juice and rind, and beat until smooth and well blended.
4 In another bowl, beat the egg whites until they hold soft peaks. Add the remaining sugar and beat until stiff and glossy.
5 Add the egg whites to the cheese mixture and gently fold in.
6 Pour the batter into the prepared pan, then place the pan in a larger baking pan. Place in the oven and pour hot water in the outer pan to come 1 inch up the side.
7 Bake until golden, 60-65 minutes. Let cool in the pan on a rack. Cover and refrigerate for at least 4 hours.
8 To unmold, run a knife around the inside edge. Place a flat plate, bottomside up, over the pan and invert onto the plate. Smooth the top with a metal spatula.
9 Sprinkle the crumbs over the top in an even layer, pressing down slightly to make a top crust.
10 To serve, cut slices with a sharp knife dipped in hot water.
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