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THE LIGHTEST, MOUSSE-LIKE CHEESECAKE WITH LEMON

By Delicious Recipes!Posted on
Light mousse cheesecake recipe, easiest cheesecake, low sugar cheesecake, lemon mousse cheesecake, baked cheesecake recipe, delicate creamy cheesecake, “Buretel” cheesecake

THE LIGHTEST, MOUSSE-LIKE CHEESECAKE WITH LEMON

This cheesecake, affectionately called “Buretel,” is ultra-light and airy—almost like a mousse. It uses minimal sugar and starch, making it an excellent alternative to traditional yeast-based cheesecakes (pasca). The recipe requires careful temperature control and gentle folding for perfect results.

🕒 Prep Time: 20 min

⏲️ Baking Time: 1 hour 10 min
⏳ Cooling Time: 1 hour in oven + chilling overnight
🍽️ Yields: 8 servings

Ingredients

  • 300 g cream cheese (e.g., Philadelphia)
  • 45 g unsalted butter
  • 3 large eggs, separated
  • 75 g sugar (divided)
  • 11 g cornstarch
  • 150 ml milk
  • Zest of ¼ lemon
  • 1 tablespoon lemon juice

Instructions

1. Prepare the Egg Yolk Mixture

  • Whisk egg yolks with 20 g sugar and cornstarch until smooth.
  • Slowly pour in hot milk in a thin stream, stirring constantly until fully combined.
  • Let this mixture cool completely.

2. Prepare the Cheese Mixture

  • Melt butter over a double boiler.
  • Add cream cheese and gently warm, stirring until creamy and smooth, resembling a thick cream. Remove from heat.
  • Incorporate the cooled egg yolk mixture into the cheese mixture.
  • Add lemon juice and zest, mixing gently.

3. Whip the Egg Whites

  • Beat egg whites until soft peaks form.
  • Gradually add remaining 55 g sugar, one teaspoon at a time, and continue beating until glossy and stiff peaks form.

4. Combine and Fold

  • Gently fold the egg white foam into the cheese mixture in four batches with a whisk, maintaining a soft, flowing batter.

5. Prepare for Baking

  • Line a 25 x 10 cm loaf pan with parchment paper.
  • Pour batter into the pan.
  • Place the loaf pan inside a larger deep baking dish and pour hot water into the larger dish to reach about 2 cm up the sides of the loaf pan (water bath).

6. Bake

  • Bake at 150°C (300°F) for 1 hour and 10 minutes. The cheesecake will rise slightly and develop a light golden top.
  • Turn off oven and leave cheesecake inside for 1 hour to cool slowly. Leave oven door slightly ajar by wedging it open with a wooden spoon to release steam.

7. Chill and Serve

  • Carefully invert cheesecake onto a serving plate lined with parchment paper (the top is delicate and can stick, so act swiftly).
  • Refrigerate for several hours or overnight, uncovered on the baking pan lid to protect the delicate top layer.
  • Slice with a sharp knife wiped clean after each cut for neat slices.

💡 Tips

  • Don’t add warm yolk mixture directly to cream cheese to avoid lumps.
  • Beat egg whites thoroughly to incorporate air for mousse-like texture.
  • Maintain a low oven temperature to prevent cracking or overexpansion.

🎉 Perfect For

  • Light, airy desserts
  • Cheesecake lovers seeking less sweetness
  • Elegant dinner parties and casual treats alike

📝 Final Thoughts

“Buretel” is a remarkably light, mousse-like cheesecake that uses minimal ingredients and careful technique to achieve a delicate, creamy texture. Its subtle lemon flavor and soft crumb make it a refreshing change from dense cheesecakes.