You are here: Home » Recipes » Lemon Mousse Cheesecake Lemon Mousse Cheesecake Recipe by Jill MeltonKitchen Tested Yield 20 servings Mousse-like cheesecake with a soft, creamy filling and kick of lemon flavor. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail The water bath tempers the heat, creating the soft, creamy consistency. If you skip the water bath, the cheesecake will have a firmer, more traditional cheesecake texture. Ingredients Crust5 tablespoons melted butter 40 vanilla wafers, crushed, or 8 graham crackers, crushed (about 1 1/2 cups) 1/4 cup sugarFilling24 ounces cream cheese 1 1/3 cups sugar, divided1/3 cup all-purpose flour4 eggs, separated1 tablespoon finely grated lemon rind3/4 cup lemon juice (about 4 lemons) Instructions Preheat oven to 325F. 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. Beat egg whites until soft peaks form. Add remaining 1/3 cup sugar; beat until stiff peaks 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 1 inch. Bake about 55 minutes, until cake is set but still jiggly in the center. Cover and chill at least 4 hours.