Lemon Mousse Cheesecake
This cheesecake is light and fluffy with little effort.
It has been a little while since I made a cheesecake and this one is certainly a bit different. Sometimes cheesecakes can have a stodgy texture, especially if they are baked. This recipe, (which I adapted from one I found in the May 2015 issue of Super Food Ideas magazine), uses evaporated milk and cream cheese to achieve the mousse-like consistency.
Another good point is that you don’t need any fresh lemons – using juice from a bottle is cheaper and easier, especially if lemons aren’t in season in your part of the world. If you want to add another flavour, I think this would also be lovely with a few fresh raspberries folded through the filling before it sets.
On a side note – earlier this week I was very pleased to learn that Recipe Adaptors has reached 500 email subscribers 🙂 Thanks to…
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