Lemon Mousse Cheesecake

Crust: Line 5-inch (750 mL) round cake pan with plastic wrap, allowing plenty of overhang. Combine crumbs with butter; pat into bottom of prepared pan using back of spoon.

Filling: In bowl and using electric mixer, beat cream cheese with sugar for 2 to 3 minutes or until fluffy. Beat in flour and egg, scraping down side of bowl. Beat in vanilla, lemon rind and juice. Beat in sour cream. Pour over crust.

Place round cake pan in 8-inch (2 L) square baking dish; add enough hot water to square baking dish to come 1 inch (2.5 cm) up sides of pan. Bake in 350°F (180°C) oven for 40 to 45 minutes or until set. Turn off oven; let cake cool in oven for 1 hour. Remove from oven and let cool to room temperature. Cover and refrigerate for at least 3 hours or up to 2 days.

Using plastic wrap, remove cake from pan; discard wrap and slip cake onto platter. Smooth sides with knife. Garnish with candied lemon slices, candied lemon rind and whipped cream.

Additional information :

To candy lemon slices and rind: In saucepan, combine 1 cup (250 mL) granulated sugar with 1/4 cup (50 mL) water; heat over medium-low heat until sugar is dissolved. Bring to boil; boil for 1 minute. Add lemon slices and rind; gently boil for 5 minutes or until fruit is translucent. Drain and let cool.