Mini Lemon Cheese Cake
Posted on April 29 2017
Accessories: clear bowl with balloon whips and citrus press attachment.
Quantity: 6 single serve desserts
- 1 cup finely crushed graham wafers
- 3 tbsp sugar
- 1/4 butter
- 1/4 cup fresh squeezed lemon
- 1 small package gelatin powder
- 1 1/2 cup whipping cream (I needed 3 cups:-)
- 1 cup icing sugar
- 8 oz pkg cream cheese (softened)
- 1 jar lemon curd (10 – 12 oz)
Mix together the first 3 ingredients and pat into 6 small dessert bowls. Put lemon juice in small bowl and sprinkle gelatin over and allow to sit for 5 minutes. While that is setting whip the cream in the clear bowl, watch close or you will have butter (yes, I did it again but thankfully had more). After 5 minutes is up stir the gelatin lemon mixture..if it has got to set to stir just heat it for a few moments in microwave. Slowly add the gelatin to the whipping cream and mix till blended.
Remove from mixer bowl to another bowl and set aside. In the clear bowl whip together with the SINGLE blend together at low speed the softened cream cheese and the icing sugar. Add the lemon curd till well blended then slowly add the whipped cream except reserve 1/2 cup or so to garnish. Spoon the lemon mousse into the dessert dishes and allow to set for at least 45 minutes. Garnish and enjoy. We enjoyed these 4 yesterday and the other 2 I tried freezing to see how they would be and after thawing slowly they were nice as well. Garnish after freezing.
**** Adapted this recipe from a similar one in Canadian Living Magazine.