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Lemon Mousse Cheesecake




Source of Recipe


rgm


List of Ingredients




SERVES 10-12

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.