Lemon Mousse Cheesecake

This cheesecake is light and fluffy with little effort.

It has been a little while since I made a cheesecake and this one is certainly a bit different. Sometimes cheesecakes can have a stodgy texture, especially if they are baked. This recipe, (which I adapted from one I found in the May 2015 issue of Super Food Ideas magazine), uses evaporated milk and cream cheese to achieve the mousse-like consistency.

Another good point is that you don’t need any fresh lemons – using juice from a bottle is cheaper and easier, especially if lemons aren’t in season in your part of the world. If you want to add another flavour, I think this would also be lovely with a few fresh raspberries folded through the filling before it sets.

On a side note – earlier this week I was very pleased to learn that Recipe Adaptors has reached 500 email subscribers 🙂 Thanks to everyone who reads my recipes, whether you are a subscriber or not. I hope you get a little bit of inspiration to cook new things for your loved ones.

Ingredients – makes a large cheesecake:

  • 250g/9 oz plain sweet biscuits (I used Scotch Fingers)
  • 125g/4.5 oz unsalted butter, melted
  • 1 tbsp edible powdered gelatine
  • 100ml/3 fl oz boiling water
  • 375ml/13 fl oz can evaporated milk, chilled
  • 1/2 cup icing (powdered) sugar
  • 250g/9 oz cream cheese, softened and cut into small cubes
  • 1/3 cup lemon juice (from a bottle is fine)
  • yellow sprinkles, optional, to decorate


  • Spray a 23cm/9 inch spring-form pan with a little cooking spray.
  • Blitz the biscuits in your food processor (or smash with a rolling pin) until you have fine crumbs.
  • Place the biscuit crumb into a medium bowl and stir in the melted butter.
  • Tip the butter-coated crumb into the prepared pan. Use the back of a spoon to press the crumb into an even layer to form the base of the cheesecake. Place the pan into the freezer to set.
  • Put the boiling water into a small bowl and sprinkle in the gelatine powder. Stir until the gelatine is dissolved and set aside to cool whilst you make the cheesecake filling.
  • Pour the evaporated milk into a large bowl and add the icing sugar. Use an electric whisk to beat the mixture until fluffy.
  • Add the cubed cream cheese and lemon juice and beat again until smooth.
  • Gradually add the gelatine mixture and beat on low speed until combined.
  • Pour the cheesecake filling over the crumb base in the pan. Use a spatula or flat-bladed knife to level the surface.
  • Place in the fridge for about 4 hours until set.
  • Carefully remove the set cheesecake from the pan and place onto your serving plate. Decorate with yellow sprinkles, if using.
  • Serve and enjoy!

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2 Responses to Lemon Mousse Cheesecake

  1. Bipasha says:


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