Lemon Cheesecake Mousse

For the Base

• • 2 cups digestive biscuits, crushed
• • 90 g unsalted butter, melted

For the Mousse

• • 2 ½ tablespoons fresh lemon juice
• • 1 ½ tablespoon water
• • 1 ½ teaspoons unflavored gelatin powder
• • 1 ½ cups (355ml) heavy cream
• • 1 cup (110g) powdered sugar
• • Yellow food coloring (optional)
• • 340 g cream cheese, softened
• • 1 jar (280g) ready-made lemon curd or homemade

For the Lemon Curd

• • 4 large eggs
• • 4 egg yolks
• • ¼ teaspoon salt
• • 1 ¼ cups sugar
• • ⅒ cup lemon juice
• • zest from 2-3 lemons
• • ½ cup unsalted butter
• • 2 vanilla pods (or vanilla extract)
• • cognac (optional addition to vanilla)

For Garnish

• • Sweet whipped cream, lemon slices, blueberries, and mint for decoration (optional)

For the Lemon Curd:

1. 1. Place the sugar in a bowl and add the lemon zest, mixing them together. This process helps the lemon release its essential oils, flavoring the sugar. In a saucepan, combine the eggs, egg yolks, lemon juice, salt, and the sugared zest.
2. 2. Place the saucepan over heat and stir until the mixture thickens. At the end, add the butter and stir until it melts. Add the vanilla and cognac. Strain the curd and transfer it to a glass bowl.
3. 3. Cover with plastic wrap directly touching the surface to prevent a skin from forming, and let it cool.

For the Cheesecake Base:

1. 1. In a bowl, place the crushed biscuits.
2. 2. Add the melted butter and mix until the mixture is evenly moistened.
3. 3. Divide the mixture among 8-10 glasses and press down lightly to form an even layer. Set aside.

For the Mousse:

1. 1. Pour the lemon juice and water into a small bowl. Sprinkle the gelatin over the top and let it sit for 5 minutes. Whip the heavy cream until fluffy. Add 1/3 cup of the powdered sugar and the food coloring, if using. In another large bowl, beat the cream cheese until smooth and light. Mix the lemon curd with the remaining powdered sugar and the cream cheese mixture.
2. 2. Heat the gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to completely dissolve the gelatin. Let it cool for 3 minutes (no longer, as it might start to set and form lumps in the mousse). Add the gelatin to the cheese mixture and beat until fully incorporated. Gently fold in 1/3 of the whipped cream, and then fold in the rest of the whipped cream.