How To Make A Light And Airy Lemon Cheesecake Mousse

Lemon cheesecake mousse is a dessert that is indulgent but not heavy on the stomach, this quality makes it perfect for any occasion. If you like desserts that are not too rich but still full of flavor, this one's for you. The brightness of lemon and the creaminess of cheesecake are like sunshine in a spoon.

You will love how this mousse comes together in no time with just a few ingredients and minimal prep. It is a no-bake so just a bit of whisking, folding and chilling. It is perfect for when you want something impressive but fuss-free to serve at a dinner party or just to enjoy on a quiet night in.

The best thing about lemon cheesecake mousse is it is versatility, it can be served in fancy glasses for a fancy presentation or in ramekins for a casual affair. You can top it with a dollop of whipped cream, a sprinkle of lemon zest or a crumble of biscuits for a personal touch.

Recipe To Make The Perfect Lemon Cheesecake Mousse

Lemon cheesecake mousse is a delicious and refreshing dessert, with tangy citrus and creamy cheesecake, and no baking required. Here is how to make this tangy treat:

Ingredients

• 200g- cream cheese
• 1 cup- whipped cream
• 3 tbsp lemon juice
• 1 tsp lemon zest
• ½ cup powdered sugar
• 1 tsp gelatin
• water
• 1 tsp- vanilla extract
• 6-8 biscuits
• Lemon slices and mint leaves

Method

1. Bloom gelatin by dissolving it in warm water. Let it sit for 5 minutes and then heat gently until dissolved and then set it aside.
2. Whip the cream cheese until it is smooth. Then add powdered sugar, lemon juice, zest and vanilla extract. Mix it well.
3. Once cooled, fold the bloomed gelatin into the cream cheese mixture and mix it well.
4. Whip fresh cream until soft peaks. Fold into the cream cheese mixture gently to keep it light.
5. Crush the biscuits and add a little butter, then gently place it at the bottom of the glasses and press to make a base.
6. Fill the mixture into the glasses or bowls and smooth the top, place it in the refrigerator for 3-4 hours or until it is set.
7. Garnish with lemon slices, zest or a sprig of mint. Serve it cold.

Tips to Make the Perfect and Light Airy Lemon Cheesecake Mousse

1. Use Room Temperature Cream Cheese

Using room-temperature cream cheese is key to getting the smoothest mousse. Cold cream cheese clumps and does not blend with other ingredients leaving lumps in your mousse. So, let it sit out for at least 30-45 minutes before using, this will soften the cream cheese and make it easier to whip.

2. Whip The Cream To Soft Peaks

The whipped cream is what gives your mousse its light and airy texture. So whip the cream until it forms soft peaks where the tips curl when you lift the whisk. Do not overbeat until stiff peaks form, this will make your mousse dense and even heavy, the soft peaks will give your mousse a cloud-like texture.

3. Bloom Gelatin Correctly

Gelatin sets the mousse which is why it is an important step in the no-bake process for the gelatin to bloom properly. Sprinkle the gelatin evenly over warm water and let it sit for 5-10 minutes to absorb the liquid, then heat it gently until fully dissolved and make sure there are no lumps.

4. Add Lemon Juice Gradually

Lemon juice is what gives you the perfect balance of tanginess, but adding it all at once can cause the cream cheese mixture to curdle from the acidity. For the cream cheese mixture to not curdle up, add a teaspoon at a time and blend well between each addition. This prevents curdling and also allows you to adjust the tartness to your taste.

5. Fold, Do Not Mix

Folding is the secret to a light and airy mousse, use a spatula and gently fold the whipped cream into the cream cheese mixture. Make sure not to stir or overmix as this will deflate the whipped cream and make the mousse dense. The best way to get the proper mix, fold it in small batches for an even texture.

6. Chill Long Enough

A set mousse needs to chill properly, once assembled transfer the mousse to serving glasses or bowls and chill for at least 3-4 hours or overnight for the best texture. The chilling process allows the gelatin to set and the flavors to meld together for a firm yet silky mousse.

7. Garnish Just Before Serving

Presentation is everything, wait to garnish the mousse until just before serving so the toppings stay fresh and vibrant. Add a sprinkle of lemon zest, a dollop of whipped cream, fresh berries or even crushed biscuits for texture.