Lime Mousse Cheesecake with Lime Glaze
A delightful dessert that combines creamy cheesecake with light and airy lime mousse for a zesty treat.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Creates a crunchy, buttery base.
- 0.25 cups granulated sugar Adds sweetness to the crust.
- 0.5 cups unsalted butter, melted Rich and creamy, binds the crust.
For the cheesecake filling
- 24 oz cream cheese, softened Brings luscious creaminess.
- 1 cup granulated sugar Sweetens the filling.
- 1 tsp vanilla extract Adds warmth to the flavor.
- 3 large eggs Essential for texture.
- 0.25 cups fresh lime juice Infuses citrus flavor.
- 2 pieces zest of limes Intensifies the flavor.
For the mousse
- 1 cup heavy whipping cream Ensures richness.
- 0.25 cups powdered sugar Sweetens the mousse.
- 1 tbsp lime zest Enhances flavor.
- 0.25 cups fresh lime juice Adds tang.
For the glaze
- 2 tbsp powdered sugar To sweeten the glaze.
- 0.25 cups fresh lime juice For smooth glaze.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Grease and line a 9-inch springform pan with parchment paper for easy removal.
Make the crust
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake in the preheated oven for about 10 minutes until golden brown, then remove from the oven and set aside to cool.
Cheesecake filling
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 3 minutes.
- Mix in the vanilla extract, fresh lime juice, and lime zest until well incorporated.
- Add the eggs one at a time, ensuring to beat well after each addition.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
- Place in the oven and bake for 45-50 minutes or until the edges are set but the center remains slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for about an hour.
- Remove from the oven and allow to cool at room temperature. Then refrigerate for at least 4 hours, or ideally overnight.
Make the mousse
- In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold in fresh lime juice and lime zest until blended.
- Take the chilled cheesecake from the refrigerator and spread the lime mousse evenly over the top.
Make the glaze
- In a small bowl, whisk together fresh lime juice and powdered sugar until smooth.
- Carefully drizzle the glaze over the lime mousse, optionally garnish with extra lime zest or slices.
Serve
- Slice and serve your Lime Mousse Cheesecake immediately, and enjoy every refreshing bite!
Notes
Ensure your cream cheese is fully softened at room temperature for a smoother filling. Use fresh limes for juice and zest for the best flavor. You can make the crust ahead of time and keep it in the fridge before baking. For added crunch, mix in some nuts into the crust crumbs. Let the cheesecake cool completely before adding the mousse to prevent melting.