Lemon Mousse Cheesecake

Roxy Donat @cook_3320414

The egg whites are beaten and folded into this cheesecake for a mousse-like texture. The water bath tempers the heat, creating a soft, creamy filling. If you skip the water bath, the cheesecake will have a firmer, more traditional cheesecake texture.

Roxy Donat @cook_3320414

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Ingredients

45 mins

20 servings

crust
5 tbspmelted butter
40vanilla wafers crushed or 8 graham crackers, crushed (about 1 1/2 cups)
1/4 cupsugar
filling
24 ozcream cheese
1 1/2 cupsugar, divided
1/3 cupall-purpose flour
4eggs, separated
1 tbspfinely grated lemon rind
3/4 cuplemon juice

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Steps

45 mins

1

Preheat oven to 325
2

To prepare crust, combine all ingredients. Stir well and press into a 10-in. springform pan.
3

Combine cream cheese and 1 cup sugar; beat until fluffy, about 5 min. 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 in. Bake about 55 min. until cake is set but still jiggly in the center. Cover and chill at least 4 hrs.