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THE LIGHTEST, MOUSSE-LIKE CHEESECAKE WITH LEMON

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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.