Instructions:
1. **Prepare the Gelatin:**
1. In a small bowl, pour the cold water and sprinkle the gelatin over the water. Let it sit for about 5 minutes to bloom.
2. **Make the Mousse:**
1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the granulated sugar, lemon juice, lemon zest, and vanilla extract to the cream cheese. Beat until well combined and smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Microwave the bloomed gelatin for 10-15 seconds until it becomes liquid.
5. Quickly stir the melted gelatin into the cream cheese mixture until fully incorporated.
6. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
3. **Chill and Serve:**
1. Spoon the lemon cheesecake mousse into serving glasses or bowls.
2. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
4. **Garnish and Serve:**
1. Before serving, garnish with lemon slices and mint leaves if desired.
2. Enjoy this refreshing and creamy lemon cheesecake mousse!
This recipe yields a light and tangy dessert with a silky texture, perfect for lemon lovers and cheesecake enthusiasts alike.
