Vintage Hotel’s Lemon Cheesecake Mousse

Lemon Cheesecake Mousse

Serves 12 – 16 people

Ingredients for lemon cheesecake: 

500 g Cream cheese
120 g Sugar
2 Eggs
1 Yolk
50 ml 35% Cream
1 zest of a Lemon

Method for lemon cheesecake:

1. Heat cream and lemon zest until steaming. Take off heat and set aside.
2. Cream the cheese in an electric mixer on low speed until soft. Scrape down the sides often.
3. Add in the sugar and then eggs and yolk. Cream until combined.
4. Strain the lemon zest from the cream. Slowly add into the cheese mixture.
5. Line an 8” cake pan with parchment paper. 
6. Bake at 300°F for approximately 30 minutes, or until slightly firm to the touch.
7. Let cool in fridge overnight.

Ingredients for lemon mousse:

250 g Baked Cheesecake
50 g Icing sugar
40 ml Lemon juice
3 Gelatin sheets (soaked in cold water)
250 ml 35% Cream

Method for lemon mousse:

1. Whip the cream until soft peaks form, set aside in fridge until needed.
2. Cream the cheesecake, icing sugar and lemon juice until it’s a smooth consistency.
3. Drain water from the gelatin and gently squeeze out any excess water. Melt in the microwave.
4. Whisk the gelatin into the cheesecake mixture.
5. Add whipped cream, and whisk until smooth.
6. Grease an 8 – 10” square pan with cooking spray, then line with parchment paper.
7. Pour mousse into the pan and spread evenly.
8. Place in freezer until set.
9. Cut into desired size. Top with fresh berries, white chocolate shavings, or whipped cream.
10. Store in fridge.

Filo Pastry Assembly:

1. Melt one cup of butter.
2. Line a baking sheet with parchment paper.
3. Place down one sheet of filo pastry, and brush with melted butter.
4. Repeat for 6 layers.
5. Cut into desired size to fit cheesecake mousse.
6. Bake at 350°F (preferably convection, but not necessary) for about 7 – 8 minutes or until golden brown.
7. Let cool.

Ingredients for Marmalade:

1lb Oranges, peeled (save some peel)
2 Zest from 2 oranges (remove as much pith as possible)
3 cup Water
2 lb Sugar

Method for marmalade:

1. Chop the peeled oranges into small chunks.
2. Cut the zest into thin strips about half an inch long.
3. Place the first 3 ingredients into a tall medium sized pot.
4. Cook on medium-high heat until the orange zest is soft.
5. Add sugar, cook to 225°F.
6. Remove from heat and place in fridge overnight or until cool.

Ingredients for Rosemary syrup for strawberries:

250 ml Simple syrup
1 sprig Rosemary
2 tbsp Lime juice
½ piece Vanilla bean

Method for Rosemary syrup for strawberries:

1. Place all ingredients into a small pot. Scrape out the vanilla bean into the pot. Put in the vanilla pod as well.
2. Heat until boiling.
3. Remove from heat and let cool completely before using.
4. Chop strawberries and coat with desired amount of syrup. Hold in fridge for no longer than 2 days.

Dessert Assembly:

1. Place 1 piece of filo on a plate.
2. Put mousse layer on top.
3. Spoon some marmalade onto mousse.
4. Place second layer of filo over mousse.
5. Dust with icing sugar.
6. Top with whipped cream if desired.
7. Serve with rosemary-soaked strawberries.