The Inspiration Behind Lemon Cheesecake Mousse

Crust: 6 full sheets of crumbled graham crackers, 3/4 cup.

2-thirds cup (26 grams) of granulated sugar

3/4 cup (42 grams) Melted salted butter

Mousse:

1 and 1/2 tablespoons of freshly squeezed lemon juice

1.5 tablespoons of water and 1.5 teaspoons of unflavored gelatin powder

3/4 cup (355 milliliters) heavy cream

split, one cup (110g) of powdered sugar

(Optional) food colorant of yellow hue

12 ounces (340 grams) of softened cream cheese

A jar of lemon curd, measuring 10 ounces (tested with Dickenson’s)

Whipped cream with added sugar, lemon slices, blueberries, and optional mint for garnish