Thursday, 30 August 2012

Lemon Mousse Cheesecake

Mr Ellwood claims not to be a dessert person. If ever I say I have a craving, he gives me this look that conveys a sense of disappointment in my weakness, and I usually change my mind (it's not fun eating dessert on your own, is it?!).

Mr Ellwood has been revealed for the fraud that he is, and never again will I let his look of disappointment have any bearing on my dessert related decision making... for if he dares to so much as hesitate, I will simply say;

"Lemon Mousse Cheesecake "

We were due to have friends over for dinner earlier this week, but unfortunately we had to cancel as I wasn't very well. However, we had already bought the ingredients for dinner. What to do? Well, the main course was easy enough as it was one of my favourite 'freezer meals' (Stroganoff, if you're wondering- and yes, I'll write it up soon!). Dessert, however, was not going to be so freezer friendly so I planned to use the ingredients for other dishes over the next few days instead. But no, Mr Ellwood strongly urged me to go ahead with making the dessert anyway. He may have tried to pass it off as purely a concern that I should be able to share this recipe with you all, but really that was my first clue. He then proceeded to lick the bowl after I had made the four desserts (this recipe makes enough for six). That was my second clue. The complete giveaway? When he proceeded to eat two of the desserts that very night, and the remaining two over the next two days! That's right, dear reader, he ate all four all to himself (sorry, I'll admit, he did give me two mouthfuls of yesterday's portion).

So there you have it; 1) I married a closet dessert glutton 2) This dessert must be pretty good.

Lemon Mousse Cheesecake 
Serves 6 (usually)

200g shortbread biscuits
50g melted butter
300ml whipping cream
250g cream cheese
125g icing sugar
100ml thick lemon curd  
1 lemon, finely zested
1) Roughly crush the shortbread biscuits, mix in the melted butter, then spoon into the serving glasses and chill for ten minutes.

2) Whip up the cream until stiff peaks form. Set aside.

3) Mix together the cream cheese, lemon curd and icing sugar until thoroughly combined. Fold this gently into the whipped cream until well mixed.

4) Spoon on top of the shortbread base until the glasses are almost full. 

5) Top with a little zest and then serve chilled.


  1. saw this on recipenewz. looks lovely. please join our foodblogger pinterest board at
    Peter @Feed Your Soul

    1. Hi Peter, I'm so sorry for my tardy response! I would love to join your fooblogger board, thank you :) I have sent you an email.