Print Options

Back to Lemon Mousse Cheesecake >

Include these items:

Taste of Home Logo

Lemon Mousse Cheesecake

 Lemon Mousse Cheesecake
From Calgary, Alberta, Cathy Chan assures, “This is the perfect dessert for a special intimate dinner. Just add candlelight and music.”
4 ServingsPrep: 20 min. + cooling Bake: 40 min. + chilling


  • 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 McCormick® Pure Vanilla Extract


  • 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

2 of 2

Lemon Mousse Cheesecake (continued)

Directions (continued)

  • longer. Refrigerate overnight. Refrigerate leftovers. Yield: 4
  • servings.
Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.