Lime Mousse Cheesecake Dessert (Printable Version)
Creamy cheesecake meets airy lime mousse on a crisp graham crust for a luscious, vibrant treat.
# What You'll Need:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
50 grams granulated sugar
03 -
115 grams unsalted butter, melted
→ Cheesecake Filling
04 -
450 grams cream cheese, softened
05 -
200 grams granulated sugar
06 -
1 teaspoon vanilla extract
07 -
240 millilitres heavy cream
08 -
120 millilitres freshly squeezed lime juice
09 -
Zest of 2 limes
10 -
7 grams unflavored gelatin, optional for firmer texture
→ Lime Mousse
11 -
240 millilitres heavy cream
12 -
30 grams powdered sugar
13 -
15 millilitres freshly squeezed lime juice
14 -
Lime zest, for garnish
# Steps To Follow:
01 -
Preheat oven to 175°C. Combine graham cracker crumbs, granulated sugar, and melted butter until evenly blended. Press mixture firmly into the base of a springform pan. Bake for 8–10 minutes until set, then allow to cool completely.
02 -
Beat cream cheese until smooth. Incorporate granulated sugar and vanilla extract thoroughly. Whip 240 millilitres heavy cream to stiff peaks and gently fold into the cream cheese mixture. Mix in lime juice and lime zest. If a firmer set is desired, dissolve unflavored gelatin in a small amount of water, warm gently until dissolved, and fold into the filling.
03 -
Pour the cheesecake filling over the cooled crust and smooth the surface. Refrigerate for a minimum of 4 hours until set.
04 -
In a clean bowl, whip 240 millilitres heavy cream with powdered sugar until stiff peaks form. Fold in freshly squeezed lime juice for a light, airy consistency.
05 -
Evenly spread or pipe the lime mousse over the chilled cheesecake. Garnish with additional lime zest. Serve well chilled.
# Notes and Tips:
01 -
For the cleanest slices, dip your knife in hot water and wipe between cuts.