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    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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