This Lime Mousse Cheesecake is a luxurious dessert that combines the creamy richness of cheesecake with the refreshing tang of lime mousse. The buttery graham cracker crust complements the tangy lime mousse, while the whipped cream topping adds the perfect finishing touch.

INGREDIENTS

  • 1 1/2 cups graham cracker crumbs: Forms the base of the cheesecake, adding a buttery crunch.
  • 1/4 cup granulated sugar: Sweetens the graham cracker crust.
  • 1/2 cup unsalted butter (melted): Binds the graham cracker crust together.
  • 24 oz cream cheese (softened): The rich and creamy base for the cheesecake layer.
  • 1 cup granulated sugar: Adds sweetness to the cheesecake filling.
  • 3 large eggs: Binds the cheesecake filling and gives it structure.
  • 1 tsp vanilla extract: Adds depth to the cheesecake flavor.
  • 1/4 cup water and 1 tbsp unflavored gelatin: Stabilizes the lime mousse.
  • 1/2 cup lime juice: Brings a refreshing tang to the mousse layer.
  • Zest of 2 limes: Adds extra lime flavor to the mousse.
  • 1 cup heavy cream and 1/2 cup powdered sugar: Whipped to stiff peaks and folded into the lime mixture for a fluffy mousse.
  • 1 cup heavy cream and 2 tbsp powdered sugar (for topping): Whipped and spread over the mousse before serving.
  • Lime slices and zest for garnish: Adds a decorative and flavorful finishing touch.

Lime Mousse Cheesecake
Lime mousse cheesecake | Myhomemaderecipe.com

Lime Mousse Cheesecake

This Lime Mousse Cheesecake is a delightful dessert that combines the creaminess of traditional cheesecake with the refreshing tang of lime mousse. The buttery graham cracker crust adds a satisfying crunch, making this dessert perfect for any occasion.

INGREDIENTS

  • 1 1/2 cups graham cracker crumbs: Forms the base of the cheesecake, adding a buttery and crunchy texture.
  • 1/4 cup granulated sugar: Sweetens the graham cracker crust for a balanced flavor.
  • 1/2 cup unsalted butter (melted): Binds the graham cracker crumbs to create a sturdy crust.
  • 24 oz cream cheese (softened): The creamy, rich base of the cheesecake layer.
  • 1 cup granulated sugar: Adds the perfect sweetness to the cheesecake filling.
  • 3 large eggs: Helps to bind the cheesecake filling, providing structure and smooth texture.
  • 1 tsp vanilla extract: Adds a hint of vanilla to balance the flavors in the cheesecake.
  • 1/4 cup water and 1 tbsp unflavored gelatin: Helps set the lime mousse for a light and airy texture.
  • 1/2 cup lime juice: Provides the zesty, refreshing lime flavor for the mousse.
  • Zest of 2 limes: Adds a concentrated lime flavor and a pop of color to the mousse.
  • 1 cup heavy cream and 1/2 cup powdered sugar: Whipped to stiff peaks and folded into the lime mixture to create a smooth and fluffy mousse.
  • 1 cup heavy cream and 2 tbsp powdered sugar (for topping): Whipped and spread over the lime mousse for a creamy finish.
  • Lime slices and zest for garnish: Enhances the presentation and adds an extra burst of lime flavor.

INSTRUCTIONS

Step 1:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking.
Step 2:
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to create the crust. Place the pan in the refrigerator to chill while preparing the filling.
Step 3:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4:
Pour the cheesecake mixture over the chilled crust, smoothing the top with a spatula. Bake for 45-50 minutes, or until the center is almost set. Remove from the oven and allow it to cool completely.
Step 5:
To prepare the lime mousse, sprinkle the gelatin over the water in a small saucepan and let it sit for a few minutes to bloom. Heat over low heat, stirring until the gelatin dissolves. Remove from the heat and let it cool slightly.
Step 6:
In a bowl, whisk together the lime juice, lime zest, and the cooled gelatin mixture. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the lime mixture to create the mousse.
Step 7:
Spread the lime mousse evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight to allow the mousse to set completely.

Serving and Storage Tips

  • Before serving, whip the heavy cream and powdered sugar for the topping until stiff peaks form. Spread the whipped cream over the lime mousse layer for a creamy finish.
  • Garnish with lime slices and extra lime zest for a fresh, tangy presentation that enhances the lime flavor of the mousse.
  • Serve the Lime Mousse Cheesecake chilled for the best texture and flavor. This dessert pairs wonderfully with fresh berries or mint leaves for a bright, refreshing touch.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep the whipped cream topping fresh by adding it just before serving.

Helpful Notes

  • For a tangier flavor, feel free to add more lime juice and zest to the mousse. You can adjust it to your preference.
  • If you prefer a firmer mousse, use an additional 1/2 tablespoon of gelatin to make the texture more stable.
  • This cheesecake can be made a day in advance, making it perfect for parties or special occasions. Just refrigerate it overnight to allow the layers to set properly.

Tips from Well-Known Chefs

  • Chef Ina Garten recommends using fresh lime juice and zest to achieve the most vibrant flavor in lime-based desserts.
  • Chef Martha Stewart suggests allowing the cheesecake to cool gradually in the oven with the door slightly open to prevent cracking.