Welcome, my fellow bakers and dessert lovers, to this delightful recipe article for Marlene Sorosky’s Lemon Mousse Cheesecake.
As a fan of Ms. Sorosky’s cooking and entertaining ideas for years, I can attest that this recipe deserves a place in every dessert lover’s cookbook. Its combination of tangy lemon mousse and rich cream cheese cheesecake is simply irresistible.
Whether you’re an experienced baker or a beginner looking for a new challenge, this recipe is sure to impress your family and friends. So put on your apron, preheat your oven, and let’s get ready to create a masterpiece.
Get ready to experience the magic of cooking with Marlene Sorosky’s Lemon Mousse Cheesecake.
Why You’ll Love This Recipe
Greetings, dessert lover! Are you ready to have your taste buds tantalized and your senses heightened by an exceptional dessert? Look no further than Marlene Sorosky’s Lemon Mousse Cheesecake!
This recipe is the perfect balance between sweet and tangy. The combination of the luscious cream cheese filling and the zesty lemon mousse on top will make your mouth water even before taking your first bite.
One reason why you’ll love this recipe is that it’s a showstopper dessert that is surprisingly easy to make. Just imagine the satisfaction of having your guests swoon over its stunning appearance and scrumptious taste while being able to relax knowing that it wasn’t hard at all.
Another reason why this recipe is so special is its versatility. You can modify it in so many ways; add a fruit compote, change the type of cookie base, or swap the lemon mousse for another flavor. It’s the perfect base for getting creative in the kitchen!
Don’t just take my word for it. This recipe has been a favorite for years, featured in Marlene Sorosky’s popular cookbook “The Dessert Lover’s Cookbook”. It has wowed thousands of people with its deliciousness, simplicity, and versatility.
In conclusion, if you are looking for a dessert that is sure to impress, easy to make, and can be customized to fit your taste preferences or dietary restrictions, then look no further than Marlene Sorosky’s Lemon Mousse Cheesecake. It’s simply irresistible!
Before we dive into the recipe, let’s gather all the ingredients you will need to make this Marlene Sorosky’s Lemon Mousse Cheesecake. Don’t worry, you won’t need to embark on a quest to find exotic ingredients. In fact, you might already have most of them in your pantry and fridge.
Here’s what you’ll need:
For the crust:
- 1/4 cup granulated sugar
- 1/4 cup butter (melted)
- 1 cup flour
For the cheesecake filling:
- 24 oz cream cheese (softened)
- 3 eggs
- 3 egg yolks
- 1 and 1/2 cups granulated sugar
- Juice of 2 lemons
- Zest of 2 lemons
For the lemon mousse:
- 1 teaspoon unflavored gelatin
- 1 tablespoon water
- 1/4 cup lemon juice
- Zest of 1 lemon
- 2/3 cup granulated sugar
- 2 eggs (separated)
- 2 tablespoons butter (room temperature)
- 3/4 cup heavy cream
Make sure to grab all these ingredients before you start baking. Next up – the Recipe How-to.
The Recipe How-To
Now, I’m going to walk you through the process of making Marlene Sorosky’s Lemon Mousse Cheesecake Recipe that will leave your taste buds singing with delight. In this section, we’ll go through each step of the recipe, so you can create this amazing dessert in your own kitchen.
Preparing the crust
First things first, it’s time to make the crust. Begin by preheating your oven to 350 degrees Fahrenheit. For the crust, you will need flour, sugar, and butter. Mix them together until they form a dough, then press the dough into a 9-inch springform pan. Make sure that there are no cracks or holes in the crust by pressing it evenly against the bottom and up the sides of the pan.
Making the cheesecake
Once your crust is ready, it’s time to move on to the cheesecake filling. Beat together cream cheese, sugar, and flour until smooth. Add eggs one at a time, beating well after each addition. Finally, add in lemon zest and lemon juice and beat until thoroughly combined.
Baking the cheesecake
Pour the cheesecake filling into the prepared crust and smooth it out with a spatula. Place the pan in a roasting pan or large baking dish, then pour enough hot water into the dish to come halfway up the sides of the springform pan. Bake for about 50-60 minutes or until set around edges and jiggly in center.
Preparing lemon mousse topping
While your cheesecake is baking, you can prepare your lemon mousse topping. In a saucepan over medium heat, combine water, light corn syrup, and sugar until sugar is dissolved. Add lemon zest and boil until syrup has reduced slightly before adding lemon juice . Strain out zest with fine-mesh strainer over bowl of half-and-half cream; discard zest.
In small bowl mix cold water with gelatin powder and let sit for five minutes until soften. Then stir gelatin mixture into hot lemon mixture and whisk till combined.
Cool mixture in refrigerator till thickened stirring occasionally.
Whip cream till its just starting to thicken slowly mixing in cooled lemon mixture.
Pour cooled mousse mixture on top of baked cheesecake spreading it carefully with spatula.
Refrigerate for several hours or overnight till firm
Substitutions and Variations
Being a creative baker, you know that sometimes you may not have all the ingredients listed in a recipe, or you may want to try something a little different. That’s why I’ve got some substitutions and variations for the Marlene Sorosky’s Lemon Mousse Cheesecake Recipe. With these ideas, there are no limits to your culinary imagination.
Firstly, if you don’t have any light corn syrup and want to avoid using sugar, replace it with honey. Honey is sweeter than corn syrup and will bring an extra hint of flavor that pairs perfectly with lemony desserts like this one.
Secondly, one can easily switch up the crust of the cheesecake by substituting flour with finely chopped nuts like pecans, almonds or walnuts. The nutty flavor adds an extra layer of complexity to the dish resulting in an aromatic and flavorful end product.
Finally, I suggest using other fruits besides lemons as toppings such as rhubarbs or cherries especially during those months when lemons grow less abundantly. Their sweetness combined with tartness from their pit inside creates deliciously tangy variations that make for an exciting twist on classic cheesecake recipes.
Remember cooking and baking aren’t equivalent to science experiments, so feel free to experiment with your own substitutions and variations! The more you try out creating new combinations of flavors and techniques the higher chances for developing original masterpieces.
Serving and Pairing
The Lemon Mousse Cheesecake recipe is a luscious and zesty dessert that can stand on its own, but can also be paired perfectly with certain foods for a complete meal. Since the cake is light and fruity, it pairs well with other light desserts such as fruit sorbets or fruit tarts. Its acidic notes make it an ideal match with rich chocolate or custard desserts.
This cheesecake is also wonderful when paired with a cup of tea, especially Earl Grey or Darjeeling. The citrus flavors in the cake complement the floral aromas of these teas, making for a harmonious and balanced pairing.
For a more indulgent pairing, serve this cheesecake alongside a glass of sweet dessert wine, such as Sauternes or Muscat. The fruity and tangy notes of the cheesecake will balance out the sweetness of the wine, creating a flavor explosion in your mouth.
When serving this cake, consider topping it with fresh whipped cream and lemon zest for an extra pop of flavor and color. The texture of the whipped cream pairs well with the smooth mousse-like cheesecake filling, creating a balanced and satisfying dessert experience.
Whether you’re pleasing dinner guests or simply treating yourself to a delicious dessert, this Lemon Mousse Cheesecake recipe is guaranteed to impress.
Make-Ahead, Storing and Reheating
The beauty of the Marlene Sorosky’s Lemon Mousse Cheesecake is that it can be fully prepared ahead of time, making it an ideal dessert for gatherings and special occasions when you’re pressed for time. Simply prepare the cheesecake with mousse filling, cover tightly with plastic wrap, and refrigerate for up to two days before serving.
If you have any leftovers, don’t worry! The cheesecake can be stored in the refrigerator for up to five days. It’s important to note that the texture may slightly change after being refrigerated for an extended period, but the taste remains consistently delicious.
When you’re ready to serve again, remove from refrigerator and allow it to sit at room temperature for 20-30 minutes before slicing it. This will allow the crust to soften up a bit and make slicing easier.
If you prefer your cheesecake warm and gooey or if your crust has softened a bit after refrigeration period, simply reheating in the oven or microwave can take this dessert to new heights. To reheat simply preheat the oven to 200°F (93°C), place slices on a baking sheet and heat in the oven until warmed through. In the microwave, heat individual slices on high for about 15-20 seconds at a time until warm.
These make-ahead instructions and reheating tips ensure that your Marlene Sorosky Lemon Mousse Cheesecake will be wonderfully convenient and enjoyable, making this dessert all-around perfect for hosting a memorable meal.
Tips for Perfect Results
There’s nothing more frustrating than spending hours baking a cake, only to have it come out dry or lopsided. So, to ensure that your Marlene Sorosky’s Lemon Mousse Cheesecake comes out perfect every time, here are some useful tips and recommendations to take into consideration:
First of all, patience is key when it comes to baking. You may be tempted to rush the process, but taking your time with each step will result in a better outcome. Make sure all your ingredients are at room temperature before you start and don’t overmix the cheesecake batter.
When baking the cake, pay close attention to the temperature of your oven. Baking times may vary depending on the altitude where you live so keep an eye on this. Check on the cake after 50 minutes and if it’s still too jiggly in the middle, bake for another 5 minutes and check again.
Another important tip is to use fresh ingredients such as lemons as this will make a big difference in terms of flavor. Don’t skimp on the lemon zest either, as this adds an extra punch of flavor.
When making the lemon mousse layer, it’s important to whip up the cream until stiff peaks form. This will give the mousse a light and fluffy texture. Also, when folding in the whipped cream into the lemon mixture, do it gently as you don’t want to deflate all that hard work you did when whipping up the cream!
After baking, let your cheesecake cool completely before chilling it in your refrigerator for at least 6 hours or overnight. This will ensure that everything sets properly and makes slicing easier when serving.
Lastly, I highly recommend making this recipe ahead of time or even freezing it for later use. Not only does this save time, but also allows for the flavors to meld together more intensely.
By following these tips and recommendations, you’ll be sure to impress your friends and family with your decadent Marlene Sorosky’s Lemon Mousse Cheesecake creation!
From the creamy texture of the cheesecake to the zesty burst of lemon, Marlene Sorosky’s Lemon Mousse Cheesecake is a recipe that is sure to delight dessert lovers everywhere. It’s a unique take on a classic dessert that combines rich flavors and textures to create something truly special.
With step-by-step instructions and helpful tips for perfect results, this recipe is easy to follow and even easier to enjoy. Whether you’re cooking with loved ones or entertaining guests, it’s an ideal dessert for any occasion.
So don’t wait any longer – try making Marlene Sorosky’s Lemon Mousse Cheesecake today and discover why it’s become one of my favorite recipes! With its perfect balance of sweet and tangy flavors, this dessert will surely leave your taste buds begging for more. So go ahead and give it a try – you won’t be disappointed!
Marlene Sorosky’s Lemon Mousse Cheesecake Recipe
- 5 tablespoons butter, softened
- 6 ounces vanilla wafers (about 43)
- 1/4 cup sugar
Lemon Mousse Fillling
- 3 large lemons
- 4 eggs
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups sugar, divided
- 1/3 cup flour
candied lemon zest
- 1 lemon, zest of
- 1 cup sugar
- 1/3 cup light corn syrup
- 1/3 cup water
- 1/2 cup sugar
- To make the crust: Butter a 10- x 2-inch springform pan with 1 tablespoon butter. Seal the outside of the pan with foil. Put the wafers and sugar in the workbowl of a food processor and process to crumbs. Melt the remaining butter and process it into the crumbs. (Crumbs may also be made by putting wafers between 2 sheets of waxed paper and crushing them with a rolling pin. Transfer to a bowl and mix in sugar and melted butter.).
- Press crumb mixture evenly over bottom of prepared pan.
- Prepare the filling: Grate 1 tablespoon of lemon zest and squeeze 3/4 cup lemon juice; set aside separately.
- Separate eggs. Whip the egg whites to soft peaks. gradually add 1/4 cup sugar while whipping whites to firm peaks; reserve.
- Put cream cheese in another bowl and, without needing to wash the beaters, beat until smooth. Gradually add 1-1/4 cups sugar and beat until light and fluffy, about 5 minutes.
- Add flour, egg yolks, lemon juice, and zest and beat until smooth, 1 minute.
- Fold egg whites thoroughly into lemon batter.
- Adjust oven rack to middle position and preheat oven to 325 degrees.
- Pour batter into prepared springform pan. Put springform in a baking dish just large enough to contain it. Put dish in oven and add hot tap water to come 1 inch up the side.
- Bake until cake is set and golden, 55 to 65 minutes. Transfer pan to a rack; cool. Cover cake and refrigerte until chilled, at least 4 hours. Cake may be refrigerated 3 days or frozen one month.
- To serve: Heat a knife with hot water and wipe dry. Run knife along the edge of cake to loosen. Carefully remove pan rim. Slice cake, heating and wiping knife each time. Garnish slices of cake with Candied Lemon Zest (optional).
- To make Candied Lemon Zest: Using a floating blade vegetable peeler, carefully peel zest from 1 lemon. Trim zest into narrow strips about 2 inches long. Put zest in a small nonreactive saucepan with water to cover and boil for 5 minutes Drain and rinse with cold water.
- Bring 1 cup sugar, 1/3 cup light corn syrup, and 1/3 cup water to boil in saucepan. Remove from heat, stir in zest, and let stand 30 minutes. Bring liquid back to a boil and let stand another 30 minutes. Using a fork, remove strips from the syrup and transfer to a wire rack set over a pan to catch the drippings. Discard the syrup.
- Put 1/2 cup sugar on a plate. Roll strips in sugar.(May be stored at room temperature 1 week.) Makes enough to garnish 1 Lemon Mousse Cheesecake. (You may double the amount of lemon zest used in this recipe — without doubling syrup ingredients, to have extra Candied Lemon Zest on hand for other garnishing purposes — or even for a nippy nibble!).
Your Own Notes
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.