Lime Mousse Cheesecake Dessert (Print Version)
# Ingredients:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
50 grams granulated sugar
03 -
115 grams unsalted butter, melted
→ Lime Mousse Filling
04 -
450 grams cream cheese, softened
05 -
120 grams powdered sugar
06 -
240 milliliters heavy whipping cream
07 -
120 milliliters fresh lime juice (from approximately 3 to 4 limes)
08 -
Zest of 2 limes
09 -
1 teaspoon vanilla extract
10 -
7 grams unflavored gelatin (1 packet)
11 -
30 milliliters water
12 -
50 grams granulated sugar
→ Topping (optional)
13 -
Lime slices or additional lime zest, for garnish
14 -
Whipped cream, for garnish
# Instructions:
01 -
Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix thoroughly until the mixture resembles wet sand. Press evenly and firmly into the base of a 23-centimeter springform pan. Chill in the refrigerator while preparing the filling.
02 -
In a small bowl, sprinkle the gelatin over water and let stand for 5 minutes to bloom. Gently heat the mixture in the microwave for 15 to 20 seconds until fully dissolved. Stir and set aside to cool slightly.
03 -
In a large mixing bowl, beat softened cream cheese with powdered sugar until smooth and creamy. Add lime juice, lime zest, and vanilla extract, mixing until well incorporated.
04 -
In a separate bowl, whip heavy cream with granulated sugar until stiff peaks form.
05 -
Slowly stream the dissolved gelatin into the cream cheese mixture, blending thoroughly. Gently fold in the whipped cream, taking care not to deflate the mousse.
06 -
Pour the lime mousse filling over the chilled crust and smooth the top with a spatula. Refrigerate uncovered for a minimum of 4 hours or overnight to allow the mousse to fully set.
07 -
Immediately before serving, decorate the dessert with lime slices, zest, and if desired, swirls of whipped cream. Slice with a hot, dry knife for clean portions and serve well-chilled.
# Notes:
01 -
Ensure cream cheese is brought to room temperature to achieve a smooth, lump-free filling.
02 -
Always use freshly squeezed lime juice for the brightest, most authentic flavor.
03 -
Confirm the gelatin is completely dissolved to guarantee an even, delicate mousse texture.
04 -
For clean portions, dip the knife into hot water and wipe dry between each slice.
05 -
For best presentation, zest limes before juicing to retain vibrant color.
06 -
Dessert may be refrigerated up to 4 days, or frozen, wrapped well, for up to 1 month.