16th August 2013 Helen 1Comment

Before the Summer runs away with me, here’s a seriously easy and unbelievably tasty dessert we’ve been tucking into. Meet Cheescake Mousse with Strawberries and Lemon Curd….

There are three parts. First, the cheesecake mousse, then lemon curd and finally the strawberries. It takes about fifteen minutes in all but is one of those recipes you can make up ahead of time and put together at the last minute. For exactly that reason my recipe photos are well organised but you can literally see drooling family members in the background of the finished photo. Talk about working under pressure!

On the lemon curd, this stuff is delish! I ended up with a fair bit leftover which we just kept in a sterile jar in the fridge and used on toast and pancakes. Seriously yum! It lasts about 2 weeks if you store it correctly.

Cheesecake Mousse with Strawberries and Lemon Curd

Makes enough for 4 generous portions


450 soft cream cheese

250g icing sugar

200 ml heavy whipping cream

2 teaspoons lemon juice

1 teaspoon vanilla extract or vanilla bean paste

250g strawberries, hulled and sliced

1 tablespoons sugar

2 teaspoons lemon juice

For the lemon curd: (makes a jar so you’ll have leftovers)

50g butter

110g caster sugar

finely grated zest and juice of 2 large, unwaxed lemons

2 eggs and 1 egg yolk


1.  Whip the cream in a bowl until soft peaks form.  Add the vanilla and whip until stiff peaks form.

2.  In another bowl, beat the cheese until creamy, slowly adding the icing sugar and lemon juice.  Whip for about 2 minutes until smooth and creamy.

3. Using a spatula, gently fold the cream and cheese mixtures and mix to combine.  Place in a covered bowl in the fridge for 1 to 2 hours.

4.  To make the lemon curd, melt the butter on a low heat in a heavy bottomed saucepan.

5.  Add the sugar, lemon juice and rind and stir in the well-beaten eggs.

6.  Stir carefully over a very gentle heat until the mixture thickens and coats the back of a spoon.  Don’t be afraid to take it off and check if you’re wondering if it’s ready as its easy to put back on the heat, but impossible to unscramble!

7.  Remove from the heat and pour into a bowl or sterilised jar.  It will thicken as it cools.

8.  Combine the sliced strawberries, sugar, and lemon juice in a bowl and let stand at room temperature for 30 minutes to allow the juices to release.

9.  To serve, divide the cheesecake mousse mixture between 4 serving dishes. Top with a few spoonfuls of homemade lemon curd and strawberries with their juices.


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