Lemon Mousse Cheesecake

Lemon Mousse Cheesecake

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  • Prep Time


  • Total Time


  • Servings



  • Crust

  • 5

    tablespoons melted butter

  • 40

    vanilla wafers, crushed, or 8 graham crackers, crushed (about 1½ cups)

  • ¼

    cup sugar

  • Filling

  • 24

    ounces cream cheese

  • 1⅓

    cups sugar, divided

  • cup all-purpose flour

  • 4

    eggs, separated

  • 1

    tablespoon finely grated lemon rind

  • ¾

    cup lemon juice (about 4 lemons)


Preheat oven to 325F. To prepare crust, combine all ingredients. Stir well and press into a 10-inch springform pan. Combine cream cheese and 1 cup sugar; beat until fluffy, about 5 minutes. Add flour, egg yolks, lemon rind and juice; beat until smooth. Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar; beat until stiff peaks form. Fold into lemon batter. Pour batter into crust. Place pan in a large baking pan. Add water to baking pan to a depth of 1 inch. Bake about 55 minutes, until cake is set but still jiggly in the center. Cover and chill at least 4 hours.


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