Step 3: Whip the Cream
- In a separate bowl, whip the cold cream until stiff peaks form.
- Carefully fold the whipped cream into the cheese mixture using a spatula to maintain its fluffiness.
Step 4: Assemble the Cheesecake
- Pour the cheesecake mixture into a springform pan lined with parchment paper.
- Smooth the surface and refrigerate for at least 4 hours or until set.
Step 5: Prepare the Meringue (Optional if Homemade)
- Whisk the egg whites in a clean, dry bowl until foamy.
- Gradually add sugar, continuing to whisk until stiff peaks form and the sugar is dissolved.
- Spread the meringue over the chilled cheesecake, creating peaks or decorative patterns as desired.
Step 6: Bake the Meringue
- Preheat the oven to 120°C (250°F).
- Place the cheesecake in the oven and bake for 30-40 minutes until the meringue is lightly golden.
- Allow the cheesecake to cool in the oven with the door slightly ajar to prevent the meringue from collapsing.
Step 7: Serve
- Once completely cooled, carefully remove the cheesecake from the springform pan.
- Slice into pieces and serve chilled.
- Optional: Garnish with fresh fruit, lemon zest, or additional meringue crumbs for extra flair.
Notes
- Store the cheesecake in the refrigerator for 3-5 days.
- For a gluten-free option, ensure all ingredients, including gelatin, are gluten-free.
- Experiment with different cheeses like mascarpone or ricotta for a unique flavor and texture.
- Add fresh berries or caramelized nuts as toppings for variety.
Nutrition Information (Per Serving):
- Calories: 320
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg
Conclusion
This Lemon Cheesecake with Mousse and Meringue is a versatile and elegant dessert. With its refreshing citrus flavor, creamy base, and airy meringue topping, it’s sure to become a favorite at any occasion. The step-by-step process makes it approachable for both novice and experienced bakers alike. Enjoy! 🍋✨
