Lime Mousse Cheesecake with Lime Glaze
A refreshing Lime Mousse Cheesecake that combines creamy cheesecake and zesty lime mousse, perfect for warm days and festive gatherings.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups of graham cracker crumbs Offers a crispy, slightly sweet base.
- 0.25 cups 1/4 cup granulated sugar For a touch of sweetness.
- 0.5 cups 1/2 cup melted unsalted butter Binds crust with its rich flavor.
For the cheesecake filling
- 24 oz 24 oz of softened cream cheese For a luscious, velvety texture.
- 1 cups 1 cup of granulated sugar For sweetness.
- 1 teaspoon 1 teaspoon of vanilla extract For warmth.
- 3 large 3 large eggs For richness.
- 0.25 cups 1/4 cup of fresh lime juice For tanginess.
- 2 pieces the zest of 2 limes For aromatic zestiness.
For the lime mousse topping
- 1 cups 1 cup of heavy whipping cream Creates a light texture.
- 0.25 cups 1/4 cup powdered sugar For sweetness.
- 0.25 cups 1/4 cup of fresh lime juice For zestiness.
- 1 tablespoon 1 tablespoon of lime zest For added flavor.
For the lime glaze
- 0.25 cups 1/4 cup of fresh lime juice Creates a glossy finish.
- 2 tablespoons 2 tablespoons of powdered sugar Balances tartness.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until thoroughly combined.
- Press this mixture firmly into the bottom of the prepared pan to form a crust and bake for 10 minutes. Let it cool.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 3 minutes.
- Add in the vanilla extract, fresh lime juice, and lime zest, mixing until well incorporated.
- Add the eggs one by one, beating well after each addition to create a fluffy texture.
- Pour the cheesecake batter over the cooled crust and smooth it out.
- Bake for 45-50 minutes, until the edges appear set, and the center remains slightly jiggly.
- Turn off the oven, leave the cheesecake inside with the door ajar for about an hour to cool gradually.
- After an hour, let it cool completely at room temperature before refrigerating for at least 4 hours, or ideally overnight.
Lime Mousse Topping
- In a chilled bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Gently fold in the fresh lime juice and lime zest until fully combined.
- Spread this lime mousse evenly over the chilled cheesecake.
Lime Glaze
- Combine fresh lime juice and powdered sugar in a small bowl until smooth.
- Drizzle the lime glaze over the mousse and garnish with extra lime zest or slices.
Serving
- Serve this delightful dessert chilled and enjoy the burst of flavors!
Notes
For an extra touch, consider adding green food coloring to the mousse. Both the cheesecake and the lime mousse can be prepared a day before. Ensure not to overbake the cheesecake to prevent cracks.