Lemon Mousse Cheesecake Recipe

Lemon Mousse Cheesecake Recipe photo by Taste of Home

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From Calgary, Alberta, Cathy Chan assures, “This is the perfect dessert for a special intimate dinner. Just add candlelight and music.”

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Lemon Mousse Cheesecake Recipe

Prep: 20 min. + cooling Bake: 40 min. + chilling

Yield: 4 Servings

20 40 60

Ingredients

1/2 cup crushed chocolate wafers (about 8 wafers)
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tablespoon all-purpose flour
1 egg, lightly beaten
3 tablespoons lemon juice
1 tablespoon grated lemon peel
1/2 teaspoon vanilla extract

Directions

In a small bowl, combine chocolate wafers and butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add egg; beat on low speed just until combined. Stir in the lemon juice, peel and vanilla just until mixed. Pour over crust.
Return pan to baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers. Yield: 4 servings.

Nutritional Analysis: 1 piece equals 487 calories, 33 g fat (20 g saturated fat), 151 mg cholesterol, 327 mg sodium, 39 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Lemon Mousse Cheesecake in Cooking for 2 Spring 2006, p63