Ultimate Lemon Mousse Cheesecake Recipe by Barry

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Ingredients

roll of aluminum foil that I use is about 16 inches wide. I use at least
inside a larger baking pan; I use a 12 inch cake pan. Boiling water is
For the lemon cookie base. (A graham wafer crumb base is easily substituted if you prefer.)
1 cup flour
1/2 cup icing sugar (powdered sugar)
small pinch salt
1/2 cup cold butter, cut in cubes
1 tsp lemon extract
1 large egg yolk
1 tsp lemon zest , finely minced
Sift together the flour, icing sugar and salt. Mix in the lemon zest . Set aside.
Rub the butter into the dry ingredients with your fingers until it is well incorporated and the mixture becomes crumbly, like a coarse meal
Whisk together the egg yolk and lemon extract Add to the crumbly dry mixture and mix in until a soft dough forms.
Wrap the dough in plastic wrap and chill in the fridge for at least a half hour.
Lemon mousse cheesecake batter
Cream together:
3 eight ounce packages ounces cream cheese
1 cup sugar
Add, one at a time
beating well after each addition. Add
1 tsp vanilla extract
1 tsp lemon extract
Finally blend in
1 cup whipping cream, whipped to soft peaks
zest of one large lemon, finely minced
Pour over the prepared and cooled base and bake in a bain marie at 300 degrees F
for about 1 hour and 15 minutes. The cheesecake does not have to brown at all
in order to be fully baked; the surface of the cheesecake should lose
any shine when the cake is properly baked. It can still be slightly
wobbly just at the center at this point.
Remove the cake from the oven and run a sharp knife completely around
the edge of the pan. This will allow for the cheesecake to shrink as it
cools and hopefully not crack (but who cares if it does? I am never
bothered by a crack or two in the surface) Allow the cheesecake to cool
thoroughly on a wire rack at room temperature for an hour or so before cooling it completely for a few hours or overnight in the fridge.
In a small saucepan combine:
4 lightly beaten egg yolks
2/3 cup sugar
1/3 cup fresh lemon juice
zest of half a lemon, finely minced
1/3 cup butter cut into small pieces
Cook all ingredients except butter together
slowly over medium low heat for about 10 minutes stirring constantly
until the mixture thickens enough to coat the back of a wooden spoon.
Remove from heat and stir in the butter a few pieces at a time until
completely smooth. Cover with plastic wrap and chill completely in the
fridge. Spread evenly on top of the chilled cheesecake and garnish with candied lemon zest.
Candied lemon zest
1 cup sugar
2/3 cup water
zest and juice of one large lemon
additional sugar (about a cup)