Lemon Cheesecake Mousse - June 2017

Ingredients-

Crust

• -3/4 cup crushed graham crackers (6 sheets)
• Tbsp granulated sugar
• 3 tbsp salted butter, melted Mousse
• Tbsp. fresh lemon juice
• 1 ½ tbsp. water
• 1 ½ tsp unflavored gelatin powder
• 1 ½ cups heavy cream
• 1 cup powder sugar, divided
• Yellow food coloring (optional)
• 12 oz cream cheese, softened
• 1 (10oz) jar lemon curd
• Sweetened whipped cream
• Lemon wedges, blueberries, mint for garnish

• In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8-10 dessert cups and lightly press into an even layer, set aside.
• Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes.
• Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form. Add in 1/3 cup of the powdered sugar, whip until stiff peaks form.
• In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
• Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse).
• While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.
• Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate for at least 4 hours - up to 1 day ahead if desired to set.
• Garnish as desired. Serve cold.