Lemon Cream Cheese Mousse Cake

 

recipe from Peabody


Crust:
2 packages graham crackers, crushed 
2 tbsp ground ginger
4 oz unsalted butter, melted
2 tbsp brown sugar

Filling:
zest (~3 tbsp) and juice (~8 tbsp) of 2 large lemons (or orange/lime/grapefruit)
1 envelope (about 2 ¼ tsp) unflavored gelatin
2 ½ cups heavy whipping cream, divided (or because they come in 1 cup increments, I used 1/2 cup milk in the first step and then 2 cups heavy cream at the end)
10 oz white chocolate, chopped (or white chocolate chips)
24 oz cream cheese, at room temperature
1 cup granulated sugar
lemon extract to taste

For the crust:
Spray the inside of a 10-inch spring form pan with cooking spray, then line with plastic wrap, then one more quick spray of cooking spray. This will make it much easier to get out later.

In a medium bowl, combine the crushed graham crackers, ginger, butter, and sugar. Press into the bottom and 1 inch up sides of the pan. Set aside.

For the filling:
In a medium bowl, combine the lemon juice and gelatin; let stand for 2 minutes.

Bring 1/2  cup cream (or milk) to a simmer in a small saucepan. Add white chocolate, stirring until smooth. Stir in the gelatin mixture, and allow to cool.

In a large bowl (or use a stand mixer), beat cream cheese, sugar, and lemon zest at medium speed with an electric mixer until combined.

Slowly beat cooled white chocolate mixture into the cream cheese mixture.

In a large bowl, beat remaining 2 cups cream at high speed with an electric mixer until soft peaks form. Fold into white chocolate mixture until combined. Taste the mixture at this point, you may need to add a little lemon extract. I usually do it 1 tsp at a time. Once you're satisfied with the taste, pour into prepared pan.

Cover and freeze overnight (or at least 4 hours).

Remove from freezer. Pop the spring form pan, grab the edges of the plastic wrap to remove bottom of pan. Put the cake on a plate and gently pull the plastic wrap out from under the cake.

Cut into eight wedges with a knife that has been dipped into hot water. 

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cost: $2.06/serving