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Lemon Cheesecake Mousse

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Instructions

  1. In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add the fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt; beat until fully incorporated.
  3. In a separate bowl, whip the heavy cream until soft peaks form.
  4. Gently fold the whipped cream into the lemon cream cheese mixture until smooth and fluffy. Be careful not to deflate the whipped cream.
  5. Spoon or pipe the mousse into individual serving cups and refrigerate for at least 2 hours to set.
  6. Before serving, garnish with additional lemon zest, lemon slices, and graham cracker crumbs if desired.

Chef’s Tips

  • For an extra tangy flavor, you can increase the amount of lemon juice.
  • Ensure your cream cheese is at room temperature for easier blending.
  • This mousse can be made a day in advance, allowing flavors to develop even further.

Nutrition (per serving)

Approximate calories: 230, protein: 3g, carbs: 24g, fat: 14g

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