Marlene Soroskys Lemon Mousse Cheesecake Recipes

Steps:

• Blend butter into crushed graham crackers in a bowl using a fork or an electric mixer until combined. Press 1 tablespoon crust mixture into the bottom of 12 dessert dishes or glasses.
• Dissolve sugar into lemon juice in a bowl using a spoon. Set aside.
• Whip cream cheese and sweetened condensed milk in a mixing bowl using an electric mixer on low speed until combined. Increase to medium speed and mix until smooth. Slowly add heavy cream while continuing to mix on medium speed until combined. Blend mixture on high speed for 2 minutes.
• Reduce mixing speed to medium; incorporate lemon-sugar mixture until well blended, adding extra lemon juice to taste if desired. Whip on high speed until mixture is fluffy and holds its shape when blades are lifted, 3 to 4 minutes. Spoon or pipe filling into prepared crusts.
• Refrigerate at least 1 hour until ready to serve. Sprinkle lemon zest on top of each serving. Garnish each with 1 quarter lemon slice and mint leaf.

Steps:

• To make the crust: Butter a 10- x 2-inch springform pan with 1 tablespoon butter. Seal the outside of the pan with foil. Put the wafers and sugar in the workbowl of a food processor and process to crumbs. Melt the remaining butter and process it into the crumbs. (Crumbs may also be made by putting wafers between 2 sheets of waxed paper and crushing them with a rolling pin. Transfer to a bowl and mix in sugar and melted butter.).
• Press crumb mixture evenly over bottom of prepared pan.
• Prepare the filling: Grate 1 tablespoon of lemon zest and squeeze 3/4 cup lemon juice; set aside separately.
• Separate eggs. Whip the egg whites to soft peaks. gradually add 1/4 cup sugar while whipping whites to firm peaks; reserve.
• Put cream cheese in another bowl and, without needing to wash the beaters, beat until smooth. Gradually add 1-1/4 cups sugar and beat until light and fluffy, about 5 minutes.
• Add flour, egg yolks, lemon juice, and zest and beat until smooth, 1 minute.
• Fold egg whites thoroughly into lemon batter.
• Adjust oven rack to middle position and preheat oven to 325 degrees.
• Pour batter into prepared springform pan. Put springform in a baking dish just large enough to contain it. Put dish in oven and add hot tap water to come 1 inch up the side.
• Bake until cake is set and golden, 55 to 65 minutes. Transfer pan to a rack; cool. Cover cake and refrigerte until chilled, at least 4 hours. Cake may be refrigerated 3 days or frozen one month.
• To serve: Heat a knife with hot water and wipe dry. Run knife along the edge of cake to loosen. Carefully remove pan rim. Slice cake, heating and wiping knife each time. Garnish slices of cake with Candied Lemon Zest (optional).
• To make Candied Lemon Zest: Using a floating blade vegetable peeler, carefully peel zest from 1 lemon. Trim zest into narrow strips about 2 inches long. Put zest in a small nonreactive saucepan with water to cover and boil for 5 minutes Drain and rinse with cold water.
• Bring 1 cup sugar, 1/3 cup light corn syrup, and 1/3 cup water to boil in saucepan. Remove from heat, stir in zest, and let stand 30 minutes. Bring liquid back to a boil and let stand another 30 minutes. Using a fork, remove strips from the syrup and transfer to a wire rack set over a pan to catch the drippings. Discard the syrup.
• Put 1/2 cup sugar on a plate. Roll strips in sugar.(May be stored at room temperature 1 week.) Makes enough to garnish 1 Lemon Mousse Cheesecake. (You may double the amount of lemon zest used in this recipe -- without doubling syrup ingredients, to have extra Candied Lemon Zest on hand for other garnishing purposes -- or even for a nippy nibble!).

Steps:

• Adjust oven rack to middle position and preheat oven to 325 degrees F.
• Combine crushed graham crackers, melted butter and 1/4 cup sugar. Press graham cracker crust in the bottom of a 10-inch springform pan coming up about 1-inch on the sides. Seal the outside of the pan with foil and set in a baking dish. Add water to the baking dish to come 1-inch up the sides. Bake crust for 10 minutes.
• Zest lemons until you have 1 tablespoon of lemon zest. Place zest in a small bowl and set aside. Squeeze the lemons to acquire 3/4 cup lemon juice and set aside.
• In a mixing bowl, using an electric mixer, with paddle, beat cream cheese until smooth. Gradually add 1 1/4 cups sugar and continue to beat until light and fluffy, about 5 minutes. Add egg yolks, flour, lemon juice, and zest and beat until smooth.
• In a separate mixing bowl, whip the egg whites to soft peaks. Add remaining sugar to the egg whites and continue to whip until stiff peaks have formed. Fold the egg whites into the lemon batter. Pour batter into the crust. Bake cheesecake until set and golden, about 55 to 65 minutes.
• Remove from oven and cool in the pan on a cooling rack, about 4 hours. Once cooled, refrigerate uncovered until chilled. Add pre-made Lemon Curd on top of cheesecake. Loosen sides with a cake spatula before unmolding and serve.
• Over medium heat whisk to combine yolks, zest, lemon juice and sugar in a 1 quart saucepan.
• Cook for approximately 8 minutes until the mixture thickens and looks smooth. Remove saucepan from heat and add butter, one piece at a time with a wooden spoon until it is fully incorporated. Pour mixture into a bowl and put plastic directly on top of mixture.
• Let cool on counter then refrigerate.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8- or 9-inch rounds.
• In medium bowl, gently stir pie filling into frosting.
• Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered.

Steps:

• In a small bowl, combine chocolate wafers and butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add egg; beat on low speed just until combined. Stir in the lemon juice, peel and vanilla just until mixed. Pour over crust. , Return pan to baking sheet. 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.