Mix the cream cheese, heavy cream, sour cream and icing sugar together into a smooth mass. Mix the salt, grated lemon peel, juice of the half lemon and the marrow of the scooped-out vanilla pod into the mass. Add the egg yolk and stir until smooth.
Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the appliance in the fridge for 1-2 hours.
Crumble the biscuits and mix with the melted butter. Divide the mass between 4 glasses and press a little. Put the cheesecake mousse in the glasses, place the berries on top and drizzle with some rum.
Recipe by Lisa Vockenhuber, food blogger, Finespitz (Austria)
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