Lemon Mousse Cheesecake

I found this recipe in the March 2014 Relish magazine insert in today's newspaper. Since I love all things lemon, I had to save it for myself and share it with everyone else.

I love the extra tips Relish includes. One involves creating zest. They used a Microplane zester. I have a nifty zester that I got form either Tupperware or The Pampered Chef years ago. Just be sure not to get into the white of the lemon. That part is bitter. Just get fine bits from the yellow.

Another tip, this one from me, is to make sure the eggs are room temperature. It helps the egg whites form soft peaks.

 

Lemon Mousse Cheesecake

Crust:
5 tablespoons melted butter
40 vanilla wafers, crushed, or 8 graham crackers, crushed (about 1 1/2 cups)
1/4 cup sugar

Filling:
24 ounces cream cheese
1 1/3 cups sugar, divided
1/3 cup all-purpose flour
4 eggs, separated
1 tablespoon finely grated lemon rind
3/4 cup lemon juice (about 4 lemons)

Preheat oven to 325 degrees.

To prepare crust, combine all ingredients. Stir well and press into a 10-inch springform pan.

Combine cream cheese and 1 cup sugar; beat until fluffy, about 5 minutes. Add flour, egg yolks, lemon rind and juice; beat until smooth. Set aside.

Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar; beat until stiff peeks form. Fold into lemon batter.

Pour batter into crust. Place pan in a large baking pan. Add water to baking pan to a depth of one inch. Bake 55 minutes, until cake is set but still jiggly in the center. Cover and chill at least 4 hours.

Serves 20.