Lemon Mousse Cheesecake

My first cheesecake! I'm really getting into dessert making now :)
I've always been a more savoury food person and therefore haven't done much dessert making. Since I've started my blog I've been venturing into new areas of cooking, baking being one of the main newby territories.

The texture of mine didn't quite turn out as expected hence me calling it lemon MOUSSE cheesecake. It turned out a tad more stiff than I wanted but airy and it still tasted delicious! A great dessert for spring/summer.
I haven't quite figured out what changed the cake's texture. Maybe I'll figure it out the next time I make it. These are the challenges I love about cooking!
The recipe I used (from Good Housekeeping Cookery book) called for powdered gelatine but I used fine leaf gelatine. I'm not sure if that had anything to do with it. Perhaps I used too much in comparison to the powder. Maybe I whisked the egg whites too much?
But I was also eyeing the yogurt and cheese I used....probably not the best idea when it's my first go at making cheesecake. He he!

I'm still learning with dessert making :)
If anyone has any pointers or comments for me please feel free :)

The other difference with my cake is I made several individual ramekins instead of one large cake. I thought this was a fun idea. This also made the dessert extra easy to take a few over to my friends where I was having dinner that evening. Very handy in London, a city where a large majority get around by public transport.

BASE
75g (3oz) butter, melted, plus extra to grease
175g (6oz) digestive biscuits (I mixed half digestive biscuit with half honey wafer graham crackers - a North American biscuit not easily found here in the UK)

FILLING
Finely grated zest and juice of 2 lemons
1 tbsp powdered gelatine (as mentioned above I used fine leaf gelatine - 5 sheets)
225g (8oz) full fat soft cheese
150ml Greek style yogurt(or creme fraiche)
4 tbsp thin honey
2 medium egg whites

Instructions:
- Grease a 20cm (8 inch) spring release cake tin (I made up 9 ramekins for individual size cakes). Crush the biscuits in a food processor, the mix in the melted butter until evenly combined. Press over the base of the prepared tin (or ramekins to about 1/4 full in each one)
- To make the filling, make up the juice from the lemons to 150ml with water. Sprinkle on the gelatine and leave to to soften for about 2-3 minutes. Stand the bowl over a pan of simmering water until the gelatine is dissolved. Leave to cool slightly
- Beat the soft cheese, yogurt and honey together in a bowl, Stir in the lemon zest and dissolved gelatine
- Whisk the egg whites in a clean bowl until stiff. Fold the egg whites into the cheese mixture and then spoon into the tin (or ramekins). Level the surface. Chill in the fridge for about 4 hours until set.
(- Carefully remove the cheesecake from the tin and move to a plate to serve)