Lemon mousse cake (Print Version)
# Ingredients:
→ For the Crust
01 -
1/2 cup of melted butter
02 -
1 and 1/2 cups of crushed graham crackers
03 -
1/4 cup sugar
→ For the Lemon Mousse
04 -
1/2 cup fresh lemon juice (about 2-3 lemons)
05 -
1 teaspoon vanilla extract
06 -
1 cup heavy whipping cream
07 -
8 ounces of softened cream cheese
08 -
1/2 cup powdered sugar
09 -
1 teaspoon of lemon zest
10 -
2 teaspoons powdered gelatin (optional)
→ For the Lemon Glaze
11 -
1/4 cup sugar
12 -
1 tablespoon water
13 -
1/4 cup fresh lemon juice
14 -
1 teaspoon cornstarch
# Instructions:
01 -
In a medium-sized bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Set in the fridge to chill as you prepare the mousse.
02 -
Using a large bowl, whip the heavy cream with powdered sugar until stiff peaks form. Beat the cream cheese in a separate bowl until it’s smooth and creamy. Blend the lemon juice, zest, and vanilla into the cream cheese. If using gelatin, dissolve it in 2 tablespoons of warm water and mix it in. Carefully fold the whipped cream into the cream cheese mixture.
03 -
In a small pot, combine the lemon juice, sugar, and water. Heat the mixture until it starts to boil. Stir in the dissolved cornstarch and cook until it thickens up. Set aside and allow it to cool completely.
04 -
Spread the mousse over the crust evenly, smoothing out the top. Chill in the fridge for at least 4 hours. Pour the cooled glaze over the mousse and place back in the fridge for another 30 minutes.
# Notes:
01 -
Keeps for up to 3 days when refrigerated
02 -
Gelatin is optional, but it helps with firmness