Lemon Mousse Cheesecake

Name: Lemon Mousse Cheesecake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter, melted; 118 grams crushed chocolate wafers (about 8 wafers); 227 grams package cream cheese, softened; 1 egg, lightly beaten; 1 Tbsp all-purpose flour; 3 Tbsps lemon juice; 1 Tbsp grated lemon peel; 115 milliliters sour cream; 100 grams sugar; 1 teaspoons vanilla extract

Lemon Mousse Cheesecake requires roughly 1 hour from start to finish. This dessert has 557 calories, 8g of protein, and 36g of fat per serving. This recipe serves 4. Head to the store and pick up lemon juice, sugar, cream, and a few other things to make it today.

Instructions

In a small bowl, combine chocolate wafers and butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray.

Ingredients you will need

Chocolate Wafer Cookies

Cooking Spray

Butter

Equipment you will use

Springform Pan

Bowl

Place on a baking sheet.

Equipment you will use

Baking Sheet

Bake at 325° for 10 minutes. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

In a large bowl, beat cream cheese and sugar until smooth.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Bowl

Add sour cream and flour; beat well.

Ingredients you will need

Sour Cream

All Purpose Flour

Add egg; beat on low speed just until combined. Stir in the lemon juice, peel and vanilla just until mixed.

Ingredients you will need

Lemon Juice

Vanilla

Egg

Pour over crust.

Ingredients you will need

Crust

Return pan to baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

Equipment

Ingredients

Servings:

2Tbsps

butter, melted 118grams

crushed chocolate wafers (about 8 wafers)227grams

package cream cheese, softened 1

egg, lightly beaten 1Tbsp

all-purpose flour 3Tbsps

lemon juice 1Tbsp

grated lemon peel 115milliliters

sour cream 100grams

sugar 1teaspoons

vanilla extract

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Cheesecake on the menu? Try pairing with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Weinert Cavas de Weinert with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.