The Inspiration Behind Lemon Cheesecake Mousse

Ingredients:

1. Three-quarters of a cup of crumbled graham crackers may be used for the crust.
2. Granulated sugar, 2 tablespoons (26 grammes)
3. Salted butter, melted, three tablespoons (42 grammes)

Mousse:

1. 2 and a half tablespoons of freshly squeezed lemon juice
2. 1 and a half tablespoons of water 1
3. a half teaspoons of gelatin powder without any flavouring
4. 1.5 cups (355 millilitres) of heavy cream
5. split into one cup (110 grammes) of powdered sugar
6. Orange food colouring (this step is optional)
7. 6 ounces (340 grammes) of cream cheese,
8. softened
9. 1 container of lemon curd, ten ounces in size (tested with Dickenson’s)
10. A garnish consisting of sweetened whipped cream, lemon slices, blueberries, and mint is possible but not required.

Details to follow:

1. Graham cracker crumbs and sugar should be mixed together in a mixing basin using a whisk. After pouring in the butter, whisk the mixture until it is uniformly saturated. Take the mixture and divide it among eight to ten dessert cups. Press it gently into an equal layer, and then put it aside.
2. In a small dish, combine the water and lemon juice respectively. Sprinkle gelatine over the top in a uniform layer, then wait five minutes. While this is going on, whisk the heavy cream in a medium-sized mixing basin until it forms soft peaks.
3. You may add a third of a cup of powdered sugar, dye it with yellow food colouring if you like, and whisk the mixture until it forms firm peaks that are not lumpy (you can shake the cream from the beaters; there is no need to clean them).
4. The cream cheese should be whipped in a separate big mixing bowl until it is very smooth and frothy. Incorporate the remaining two-thirds of a cup of powdered sugar and lemon curd into the cream cheese mixture.
5. For thirty seconds, heat the gelatin mixture that has been allowed to rest in the microwave on high power. The gelatin should be well dissolved by whisking for one minute, and then the mousse should be allowed to cool for three minutes (no longer than that, otherwise it may begin to harden, which would result in the mousse having small lumps).
6. While the cream cheese mixture is being mixed with a hand mixer, gradually pour in the gelatin mixture and continue to mix until everything is completely incorporated.
   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 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.
   Have fun!