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This lime mousse cheesecake is my go-to when I need a dessert that feels both luxurious and refreshing. Each bite is creamy but airy too and the zingy lime cuts through the richness for a treat that never fails to impress at gatherings or quiet nights in.
I remember serving this cheesecake at a summer dinner party on my patio. As soon as I brought it out heads turned and no one could believe it was homemade. It disappeared in minutes.
Ingredients
- Graham cracker crumbs: give the crust a sweet crisp base choose fresh crackers without staleness for best results
- Granulated sugar: sweetens both crust and filling use superfine sugar for easier mixing
- Unsalted butter: binds the crust adding a rich flavor opt for high quality butter for the best crust
- Cream cheese: forms the creamy base of the filling make sure it is fully softened for a smooth blend
- Vanilla extract: rounds out the flavor go for pure vanilla for a more aromatic taste
- Heavy cream: whips into airy peaks for both the filling and mousse use chilled cream for best volume
- Freshly squeezed lime juice: brings sharp citrus brightness pick limes that feel heavy for their size
- Lime zest: intensifies the lime aroma zest limes just before using for maximum freshness
- Unflavored gelatin (optional): if you prefer a slice with a firmer set choose high quality gelatin for clean texture
- Powdered sugar: lightly sweetens the mousse and ensures a smooth finish sift before using to avoid lumps
Step-by-Step Instructions
- Make the Crust:
- Mix graham cracker crumbs and granulated sugar together until evenly combined then stir in the melted unsalted butter. Press firmly into the bottom of a springform pan creating an even layer. Bake in a preheated oven at the given temperature for around 8 to 10 minutes until just golden and let cool completely so the filling does not melt.
- Prepare the Cheesecake Filling:
- Start by beating softened cream cheese on medium speed until completely smooth and free of lumps. Gradually add in granulated sugar and vanilla extract blending until velvety. In a separate bowl whip chilled heavy cream with a mixer until stiff peaks form then carefully fold this into the cream cheese mixture for a light texture. Mix in the lime juice and zest dispersing evenly. If using gelatin dissolve it in water and heat gently until fully melted then fold it into the filling to help the cheesecake hold its shape.
- Assemble the Cheesecake:
- Pour the finished cheesecake filling over the cooled crust using a spatula to level the top in the pan. Tap gently to remove any trapped air. Chill in the refrigerator for at least four hours to set the structure and develop flavor.
- Make the Lime Mousse:
- In a clean bowl whip more chilled heavy cream with powdered sugar until stout peaks hold their shape. Gently fold in the fresh lime juice to keep the mousse light but tangy. Scoop or pipe the mousse generously over the set cheesecake for an elegant finish.
- Garnish and Serve:
- Sprinkle fresh lime zest over the mousse for color and aroma. Slice with a hot knife for clean cuts and serve chilled for the full creamy refreshing effect.
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My favorite part of this dessert is how the lime brings everything together. It is the zest in the mousse that really lifts the whole cake and having my family join in to garnish the top with curls of lime has become a little ritual every time I serve it.
Storage tips
Store the cheesecake covered in the refrigerator to keep it fresh and the flavors bright. If you want to prepare in advance the cheesecake holds up well for two days before serving. Leftover slices can be wrapped tightly and kept in the fridge or even frozen for a couple of weeks. Thaw gently in the refrigerator before serving so the mousse stays light.
Ingredient substitutions
If you are out of graham crackers digestive biscuits or vanilla wafers make a lovely crust. Lemon can replace lime for a slightly different citrus kick or swap in orange zest if that is what you have. For a dairy-free version try coconut cream in place of heavy cream and vegan cream cheese.
Serving suggestions
Top each slice with extra lime zest or a thin wedge of lime for visual appeal. This cheesecake pairs well with fresh berries or a drizzle of raspberry sauce. I sometimes serve it with iced espresso to balance the sweetness with a little bitterness.
Cultural context
Cheesecake has deep roots in both American and European baking traditions but the mousse element gives this version a French-inspired twist. The vibrant lime and airy texture make it a standout at summer parties or spring celebrations where something light and festive is always welcome.
Recipe FAQs
- → How do I get a smooth cheesecake filling?
Ensure the cream cheese is fully softened before beating. Beat until fluffy, and fold whipped cream gently to maintain texture.
- → Can I make it ahead?
Yes, it benefits from chilling. Prepare the cheesecake base a day ahead; add the mousse and garnish just before serving.
- → How can I achieve a firmer texture?
Include dissolved unflavored gelatin in the filling to help the layers set more firmly, especially in warm environments.
- → What limes work best?
Freshly squeezed regular or Persian limes provide an ideal balance of tartness and flavor for both filling and mousse.
- → Can I use store-bought crust?
Yes, a ready-made graham cracker base can be substituted to save time, though homemade provides best flavor and texture.