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Lemon Mousse Cheesecake

Lemon Mousse Cheesecake
 
Yield:
48 servings or 4 cheesecakes, 12 servings each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Cheesecake Batter 6 lb. 2 tubs
graham cracker crumbs 1 lb. + 6.4 oz. 1-1/2 qt.
sugar 8 oz. 1 cup
butter, melted 14 oz. 1-3/4 cups
lemon zest 2 oz. 1/2 cup
lemon juice 6 fl oz 3/4 cup
water, divided 74 fl oz 2-1/4 qt. + 1/4 cup
egg yolks 4 oz. 4 each
JELL-O Lemon Pudding and Pie Filling 28.8 oz. 1 qt.
heavy cream 32 fl oz 1 qt.

Directions

LET cheesecake batter stand at room temperature 1 hour.

MIX graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 11 oz. crumb mixture to each pan.

BAKE in 325ºF standard oven 10 min. Cool.

COMBINE cheesecake batter, lemon zest and juice; pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake. (See directions on tub of Cheesecake Batter for how to prepare water bath.)

BAKE 50 to 1 hour 5 min. or until centers are almost set; cool completely.

BRING 2 qt. of the water (or 2 cups of the water for trial recipe) to boil in large saucepan. Whisk egg yolks and remaining 1-1/4 qt. water (or remaining 5 Tbsp. water for trial recipe) in large bowl until well blended. Add dry pudding mix; mix well. Gradually stir into boiling water. Return to boil; cook 5 to 7 min. or until thickened. Remove from heat; cool over water bath, stirring occasionally.

BEAT cream with mixer on high speed until stiff peaks form; fold into lemon mixture. Spread evenly over cheesecakes. Refrigerate several hours or overnight.

Kraft Kitchens Tips

Special Extra
Top each serving with a sprinkling of candied lemon zest.
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