Lemon Cheesecake Mousse

Ingredients (serves 8-10)

Crust

Crushed digestive biscuits - 3/4 cup

Sugar - 2 tbsp

Melted butter - 3 tbsp

Lemon curd

Butter - 6 tbsp

Sugar - 1 cup

Lemon zest - 1 1/2 tbsp

Fresh lemon juice - 1/2 cup

Egg (room temperature) - 1 large

Egg yolks (room temperature) - 4 large

Cheesecake

Fresh lemon juice - 1 1/2 tbsp

Gelatin powder - 1 1/2 tsp

Water - 1 1/2 tbsp

Powdered sugar - 1 cup, divided

Cream cheese (softened) - 340 g

Heavy cream - 1 1/2 cups

Yellow food color

Whipped cream (sweetened)

Berries and mint leaves for garnish

Method

Crust

1. In a bowl, combine the crushed digestive biscuits and sugar.

2. Pour in the melted butter and stir till the crumbs are moistened.

3. Divide the mixture among 8 - 10 dessert bowls. Lightly press the crust to form an even layer. Set aside.

Lemon curd

1. Beat together butter, sugar and lemon zest in a bowl, on medium high, till pale and fluffy, with an electric mixer.

2. Blend in the egg yolks - one at a time, till combined, after each addition.

3. Add the lemon juice and stir.

4. Pour the mixture into a saucepan and heat it on low, stirring constantly.

5. Keep heating till a thick layer coats on the back of a wooden spoon. The mix should hold its shape well.

6. Take the mixture off heat and let it pass through a fine sieve, into a bowl, to remove the lemon zest.

7. Cover with a plastic wrap, close to the surface and let it chill for 2 hours.

Cheesecake mousse

1. In a small bowl, pour lemon juice and water. Put the gelatin on topped let it rest for 5 minutes.

2. In a medium bowl, whip heavy cream on medium, till soft peaks form.

3. Add in 1/3 cup of sugar and yellow food color.

4. Continue whipping until stiff peaks form.

5. In another bowl, whip cream cheese till it's smooth and fluffy.

6. Add in the lemon curd and the remaining sugar into the cream cheese.

7. Double boil the gelatin mixture and whisk it to completely dissolve the gelatin. Let it cool for a few minutes.

8. Pour in the gelatin mixture into the cream cheese mixture, while beating the cream cheese. Keep whisking until its combined well.

9. Gently fold in the whipped cream mixture into the cream cheese mixture in parts.

10. Use a spoon to evenly transfer the cheesecake mousse into the prepared dessert cups. Cover and refrigerate for at least 2 hours, to set.

11. Garnish with whipped cream and berries. Serve cold.

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