Lemon Mousse Cheesecake

Lemon Mousse Cheesecake
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 20 servings

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.


5tablespoons melted butter
40 vanilla wafers, crushed, or 8 graham crackers, crushed (about 1 1/2 cups)
1/4cup sugar
24ounces cream cheese
1 1/3cups sugar, divided
1/3cup all-purpose flour
4 eggs, separated
1tablespoon finely grated lemon rind
3/4cup lemon juice (about 4 lemons)


  1. Preheat oven to 325F.
  2. To prepare crust, combine all ingredients. Stir well and press into a 10-inch springform pan.
  3. 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.

Nutritional Info *per serving

  • Calories 250
  • Fat 17g
  • Cholesterol 85mg
  • Sodium 108mg
  • Carbohydrate 25g
  • Fiber 0g
  • Protein 4g