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Lemon Mousse Cake

Lemon Mousse Cake Recipe

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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1 cup cold heavy cream
  • 8 oz cream cheese, softened
  • ⅔ cup granulated sugar
  • ½ cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 envelope (2 ¼ tsp) unflavored gelatin
  • 2 tbsp cold water
  • Pinch of salt

Method
 

  1. Stir the crumbs, 2 tbsp sugar, and melted butter until moist, press into a 9-inch springform pan, and chill.
  2. Whip the cold cream on medium-high until soft peaks form, about 3 minutes. Refrigerate.
  3. Bloom the gelatin in cold water 5 minutes, then microwave 15 seconds. Beat the cream cheese, ⅔ cup sugar, salt, lemon juice, zest, and vanilla until smooth, then mix in the melted gelatin.
  4. Gently fold the whipped cream into the lemon mixture until no streaks remain.
  5. Spread the mousse over the chilled crust, cover, and refrigerate at least 6 hours. Unmold, slice, and serve cold.

Notes

The cake needs a full 6-hour chill, or overnight, to set firmly. The texture is richest when served directly from the fridge. If the top develops a few small bubbles after spreading, lightly tap the pan on the counter before chilling to smooth them out.