Lemon Chiffon (Mousse) Cheesecake
18 graham crackers, crushed
1/2 cup melted butter
1/4 cup sugar
3 large lemons (3/4 cup juice + 1 tbs. zest)
3 pkgs. (8 oz. each) cream cheese, softened
1-1/4 cups sugar
4 eggs, separated
1/3 cup flour
1/4 cup sugar (use with egg whites)
Adjust oven rack to middle position and preheat oven to 325ºF.
Combine crushed graham crackers, melted butter and 1/4 cup sugar. Press graham cracker crust in the bottom of a 10-inch springform pan coming up about 1-inch on the sides. Seal the outside of the pan with foil and set in a baking dish. Add water to the baking dish to come 1-inch up the sides. Bake crust for 10 minutes. (never heard of baking crust in water bath and I did not this time either)
Zest lemons until you have 1 tablespoon of lemon zest. Place zest in a small bowl and set aside. Squeeze the lemons to acquire 3/4 cup lemon juice and set aside.
In a mixing bowl, using an electric mixer, with paddle, beat cream cheese until smooth. Gradually add 1-1/4 cups sugar and continue to beat until light and fluffy, about 5 minutes. Add egg yolks, flour, lemon juice, and zest and beat until smooth.
In a separate mixing bowl, whip the egg whites to soft peaks. Add remaining sugar to the egg whites and continue to whip until stiff peaks have formed. Fold the egg whites into the lemon batter. Pour batter into the crust. Bake cheesecake until set and golden, about 55 to 65 minutes.
Remove from oven and cool in the pan on a cooling rack, about 4 hours. Once cooled, refrigerate uncovered until chilled. (I personally always run a knife around outside edge of pan as soon as I remove a cheesecake from the oven.)
Note: You can freeze this cake up to 1 month. It was suggested to serve this topped with lemon curd.