Lemon Mousse Cheesecake

Name: Lemon Mousse Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings.
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 large egg, lightly beaten; 3 tablespoons lemon juice; 1 tablespoon grated lemon zest; 1/2 teaspoon vanilla extract

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

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 large egg, lightly beaten
3 tablespoons lemon juice
1 tablespoon grated lemon zest
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.