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1 Lemon Mousse Cheese Cake

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Lemon Mousse Cheese Cake

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Ingredients

8 slice(s)

Biscuit Base

  • 250g package Milk Arrowroot Biscuit
  • 100 grams Butter, Cubed

Lemon Mousse Filling

  • 1 lemon
  • 1 package lemon jelly, I use areoplane
  • 3/4C Boiling water
  • 250 grams Carnation Evaporated Milk, Chilled
  • 125 grams block Philadelphia cream cheese, Cut into cubes
  • 75 grams caster sugar
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Recipe's preparation

    Biscuit Base

  1. 1. Place biscuits into bowl Closed lid 1 second turbo, repete until desired consistency is achieved. 

    Set aside

  2. 2. Place cubed butter to bowl melt 1min 50C Sp 4, or until butter is melted.

  3. 3. Combine melted butter and biscuit crumbs and press into spring form tin. Place in freezer to set while preparing filling.

    Clean and Dry Mixing bowl

    4. Lemon Mousse Filling

  4. 1. Grate lemon and set rind aside, juice lemon and set aside.

    Place Jelly crystles in a bowl and pour in boiling water, stir until crystles have dissolved.

    Add lemon juice and grated rind. (Grated rind optional)

    Set aside to cool but not set

  5. 2. Insert butterfly, add 250g carnation milk, Wisk sp 4, 1.5mins, or until light and fluffy and forms soft peaks.

    Set aside carefully and remove butterfly.

  6. 3. Place 125g of cubed philadelphia cream cheese and 75g of caster sugar into mixing bowl and, combine Sp 5 30seconds.

    Scarpe down and beat for a further 15 secs, sp 4.

  7. 4. Add cooled jelly mixture to philadelphia mixture and combine sp4 30 Seconds.

  8. 5. Insert Butterfly and the 250g of whipped carnation milk and combine 30 seconds, sp3. 

    Repete until combined.

  9. 6. Pour into cooled and set base.

    Chill in freezer for no longer than 1hour.

    Do not let freeze

    Then into the fridge for at least 4 hours.

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Tip

If you want to make your own caster sugar do it at the very strat before crushing biscuits.

I also make the jelly mixture before making the base so it cools enough.

Additional lemon juice can be added if more of a tang is required.

 

Also suitable to make in TM31

If you are luck enough to have multiple bowls would be handy.

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • (No Subject)

    Submitted by Queenofhearts1 on 20. March 2022 - 18:33.

    Absolutely delicious 😋

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  • Have made this multiple times now and it always...

    Submitted by Augusta on 19. March 2022 - 12:34.

    Have made this multiple times now and it always turns out great. My only alteration is to melt the butter first then add the biscuits to melted butter and crush. Thank you for posting.

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  • OMG!!! AMAZING!...

    Submitted by dutchy3838 on 13. December 2020 - 20:26.

    Big Smile OMG!!! AMAZING!
    My alterations:
    I used the full 250gm cream cheese and 60 grams sugar and I use my own biscuit base which is what ever I feel like when baking or that's in my pantry at the time.
    I made this for a weekend canteen and sold like hot cakes, I recieved great feedback from all. Hubby is wanting this one kept on his brew list for work. I cant wait to make this again but with my own lemons from my tree.

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  • Absolutely delicious 😋

    Submitted by AidaM on 16. November 2020 - 21:38.

    Absolutely delicious 😋

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  • Delicious and divine!...

    Submitted by Xana62 on 30. July 2020 - 12:58.

    Delicious and divine!
    Made it a few times and always a big hit, thank you Smile

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  • Delicious ~ I followed the tips and it turned out...

    Submitted by tobyjack on 9. May 2020 - 22:02.

    Delicious ~ I followed the tips and it turned out perfectly thank you for sharing

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  • Have made this a few times now and is fast...

    Submitted by SteffiLiz on 26. December 2018 - 14:31.

    Have made this a few times now and is fast becoming a go-to favourite!
    I used soft/spreadable cream cheese, and it worked great.

    Also make sure the bowl is not hot (after cleaning from making the base) when whipping the evaporated milk, the cooler the bowl, the better it whips, the lighter and "moussier" the filling mix becomes.

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  • Loved it. Just like my mum made it. Used gluten...

    Submitted by Wealthy Sun on 29. September 2018 - 21:40.

    Loved it. Just like my mum made it. Used gluten free biscuits, Double Philly cheese & 60 gms sugar turned out perfectly. Thanks for sharing. I used a 24 cm tin, suggest 20-22 cm for this recipe as mine turned out very flat.

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  • Will see how this goes as

    Submitted by thermosaurus on 13. November 2016 - 11:51.

    Will see how this goes as silly me didnt realise till half way through the milk needed to be chilled so it didnt form peaks. think it will be more of a cheesecake consitancy now. flavour seems yum though

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