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Lemon Cheesecake Mousse Cups

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrion Cheney


Recipe Introduction

"We grew up loving cheesecake mousse cups. But the recipe of our youth called for nondairy whipped topping and canned pie filling. We think it's time for an update using homemade lemon curd. It's light, bright, and pretty much the best thing we've ever eaten. In fact, we always stand around the empty pot and dip strawberries in the leftover curd. So yummy!"

List of Ingredients

â—¦ 2 cups heavy cream, divided
â—¦ 2 cups powdered sugar, divided
â—¦ 3 (8-ounce) packages cream cheese, softened
â—¦ 2 cups Lemon Curd (recipe follows)
â—¦ 1 tsp lemon zest
â—¦ 4 Tbsp water
â—¦ 2 Tbsp freshly squeezed lemon juice
â—¦ 2 Tbsp unflavored gelatin
â—¦ ½ tsp yellow food coloring (optional)
â—¦ Fresh blackberries, strawberries, blueberries, and raspberries for serving
â—¦ ½ lemon, sliced and quartered for garnishing


Recipe

In a medium bowl with an electric mixer, beat the heavy cream into stiff peaks. Add ¼ cup of the powdered sugar and beat again to incorporate; set aside.

In a large bowl, using a handheld mixer, beat the cream cheese until smooth, about 2 to 3 minutes. Add in the lemon zest, lemon curd, and ¾ cup of the powdered sugar; beat again until smooth and set aside.

In a small, microwave-safe bowl, stir together the water and lemon juice and sprinkle the gelatin over the top. Let sit for 1 minute.

Heat gelatin mixture in the microwave on high power for 25 seconds. Let it rest 2 to 3 minutes and then beat it into cream cheese mixture.

Fold in half of the whipped cream until combined well. Spoon (or add mousse to a pastry bag) into serving dishes. Chill in refrigerator 2 hours, up to overnight, reserving leftover whipped cream in the fridge until ready to serve.

For serving, pile the top of each dish with fruit, give the whipped cream a good whisking again and add a dollop to each dish. Garnish with lemon wedges and serve immediately.

Serves 4


LEMON CURD:

â—¦ 6 large eggs
â—¦ 8 large egg yolks
â—¦ 2 tsp lemon zest
â—¦ 1½ cups fresh lemon juice (from about 6-8 large lemons)
â—¦ 1½ cups granulated sugar
â—¦ Pinch salt
â—¦ 10 Tbsp unsalted butter, chopped

In a large bowl, beat the eggs and egg yolks together until pale in color, about 1 minute; set aside.

In a heavy pot over medium heat, combine the lemon zest, juice, sugar, and salt. Cook, stirring, until the sugar has dissolved, about 5 minutes. Remove from the heat and whisk a few tablespoons of the hot lemon mixture into the beaten eggs to temper them.

Stir the tempered eggs into the hot lemon and return saucepan to burner. Cook over medium heat 5 to 8 minutes, or until the mixture coats the back of a spoon and is thickened. Remove from heat and press through a mesh strainer over a clean bowl to remove any tiny pieces of cooked egg.

Quickly stir in the butter until melted and combined.

Fill a container or bowl with the curd and press plastic wrap tightly against the top (this prevents a skin from forming on top). Refrigerate until cool. Store in an airtight container with plastic wrap up to 2 weeks.