Lemon Cheesecake Mousse

Here’s a delicious recipe for Lemon Cheesecake Mousse:

Ingredients:

For the Cheesecake Mousse:

• 1 cup heavy cream, cold
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the Lemon Curd (optional but recommended):

• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 1/2 cup granulated sugar
• 3 large eggs
• 6 tablespoons unsalted butter, cut into small pieces

Instructions:

For the Lemon Curd:

1. In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs.
2. Place the saucepan over medium heat and add the butter.
3. Cook, whisking constantly, until the mixture thickens and coats the back of a spoon (about 7-10 minutes).
4. Remove from heat and strain through a fine-mesh sieve into a bowl to remove any lumps.
5. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
6. Refrigerate until chilled, at least 1 hour.

For the Cheesecake Mousse:

1. In a large bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. Set aside.
2. In another large bowl, beat the softened cream cheese until smooth and creamy.
3. Add the granulated sugar, lemon juice, lemon zest, and vanilla extract to the cream cheese, and beat until well combined and smooth.
4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Assembly:

1. If using lemon curd, spoon a small amount into the bottom of your serving glasses or bowls.
2. Divide the cheesecake mousse evenly among the glasses or bowls, layering with more lemon curd if desired.
3. Refrigerate for at least 1 hour to allow the mousse to set.
4. Before serving, you can garnish with additional lemon zest, whipped cream, or fresh berries.

Enjoy your Lemon Cheesecake Mousse!