Lemon Mousse Cheesecake -

Lemon Mousse Cheesecake

Ingredients

2 ½ pounds cream cheese, at room temperature
1 ½ cups sugar
⅓ cup flour
4 eggs, at room temperature, separated
½ cup fresh lemon juice
Grated rind of 2 lemons
1 cup graham cracker crumbs

Details

Serves: 12

Method

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 ¼ 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, bottom side 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.

Related food category:

• Cakes and Cheesecakes