Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 24 ounces cream cheese, softened
- 1 cup sour cream
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup sweetened condensed milk
- 2 tablespoons gelatin
- 1/4 cup cold water
Directions
Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
Combine graham cracker crumbs, 1/4 cup sugar, and melted butter; press firmly into the bottom of the prepared pan to form the crust.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth.
Mix in the sour cream, lime juice, and lime zest until just combined.
Add the eggs one at a time, mixing well after each addition.
Pour the batter over the crust.
Bake for 60-70 minutes, or until the center is set, then let the cheesecake cool completely to room temperature.
In a small saucepan, sprinkle gelatin over cold water and let it sit for 5 minutes; heat gently until the gelatin dissolves completely.
In a separate bowl, mix the sweetened condensed milk, heavy cream, and lime juice.
Stir the dissolved gelatin mixture into the milk and cream mixture.
Pour the mousse mixture over the cooled cheesecake and refrigerate for at least 4 hours or overnight until set.
For the glaze, combine 1/4 cup lime juice and 1/4 cup sugar in a small saucepan; heat until the sugar dissolves and the mixture thickens slightly.
Once the cheesecake is fully set, pour the lime glaze over the top.
Garnish with fresh blackberries and mint leaves before serving.
Frequently Asked Questions
How long should I chill the Refreshing Lime Mousse Cheesecake before serving?
For the best texture and flavor, this cheesecake requires a significant chilling time. After baking for 1 hour and 10 minutes at 325°F (160°C) and cooling completely, cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before applying the lime glaze and slicing.
Can I make this Lime Mousse Cheesecake ahead of time for a party?
Yes, this cheesecake is excellent for making ahead as the chilling time is essential. You can prepare the entire baked cheesecake up to two days in advance and keep it covered in the refrigerator; just wait until just before serving to add the final lime glaze.
What is the best way to prevent my lime cheesecake from cracking during baking?
To minimize cracking, ensure your cream cheese is fully softened, and gently mix in the eggs and lime zest last. Since this recipe doesn't explicitly call for a water bath, baking at the specified 325°F (160°C) and allowing it to cool slowly in the oven with the door ajar after baking will also help prevent sudden temperature changes that cause cracks.
