I love dessert, and, honestly, who doesn’t? The balance of sweet and soft on the tongue. The rich explosion of flavors. The cleansing of the palette. When it’s right, it’s enough to make you go crazy! I whipped up this lemon cheesecake mousse and treated my mouth to an array of sensations. It’s sweet, smooth, delicate and light, but big in flavor and completely satisfying. If you’re looking for a great light dessert to dazzle your senses, then you might want to give this cheesecake mousse recipe a try.
This simple gluten free dessert is perfect for a small family. Not only is it rich in healthy fats but also uses no refined sugars. Feel free to double the recipe and bake it in a larger pan for a larger group. I don’t like having a lot of sweets hanging around the house so this was the perfect size for us. This dessert serves 4-6 depending on the size of the pieces.
You’ll need to make the yogurt cheese a day ahead of time, so keep that in mind. This recipe will not work if the yogurt you buy has gelatin. This is a great exercise in making your way through your grocery aisle to find a yogurt with the 3 basic ingredients, milk and maybe cream and active bacterial culture. This might be harder than you think. Greek yogurt makes lovely yogurt cheese. Remember to choose one with plenty of healthy milk fat, 5 % or higher. I love this exercise simply because it’s a big eye opener as to how much junk producers have decided to add to yogurt in order to cut corners and make cheaper products with reduced health benefits for the consumer.Today yogurt, tomorrow maybe we can tackle the dreaded cereal aisle, the worst offender of all!
If you have found a great brand of yogurt that is organic and all natural with only these 3 basic ingredients, let us know in the comment box so that we can all prosper from your findings.
Lemon Cheesecake Mousse with a Honey Crumble
For the crust
- 1/3 cup coconut flour
- 1/3 cup almond meal or flour
- 1/3 cup palm sugar
- 3 Tbsp melted butter
- 1 Tbsp honey
Preheat oven to 350F. Mix the first 3 ingredients together. Add the melted butter and mix well. Line a 3×6 loaf pan with parchment paper (if using a small 6 inch spring form pan skip this step). Take 2/3 cup of the mixture and pat it down to make a firm uniform layer at the bottom of the pan. Take the remaining coconut/nut mixture and mix in 1 Tbsp of honey. Place the honey crumble mixture in a separate pie plate. This will be the crumble topping. Place both pans in the center of the oven. Bake the crust for 12 minutes and the crumble topping for 7-8 minutes. Watch the crumble topping closely, the honey causes it to brown very quickly. Once the crumble is done, remove the crumble from the pan to prevent it from browning anymore and place it in a bowl or plate to cool. Once the crust is golden brown, remove it from the oven and allow it to cool slightly before adding the Lemon Cheesecake Mousse filling. Lower the oven temperature to 325 F.
For the filling
- 1 1/2 cups yogurt cheese (you’ll need 750g container of plain full fat yogurt)
- 1/3 cup honey
- 2 eggs
- 1 tsp lemon rind
- 1 Tbsp fresh squeezed lemon juice
- 1/2 tsp vanilla
Using a mixer or beaters, mix the honey and yogurt cheese together over medium speed until well combined. Add one egg at a time, scraping down the sides after each addition. Add the remaining ingredients and blend until combined. Pour the mixture over the crust. Fill a larger baking dish with 1 inch of hot water. Place the cheesecake in the water bath and bake for 1 hour at 325 F. Turn the oven off and leave the dessert to continue cooking slowly for 1 more hour. Remove the cake from the water bath and refrigerate for 4 hours to set.
Lift the cake from the pan using the over hanging parchment paper. Break up any large pieces of the honey crumble with a fork. Top the cake with the honey crumble mixture and serve in slices.