Refreshing Lime Mousse Cheesecake

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Introduction:

This Refreshing Lime Mousse Cheesecake is a zesty, light, and creamy dessert that perfectly balances sweet and tangy flavors. The fluffy lime mousse sits atop a buttery graham cracker crust, creating a delightful contrast in texture. With a no-bake filling and a vibrant citrus flavor, this cheesecake is an ideal dessert for warm days or any occasion where you crave something fresh and refreshing.

Ingredients:

For the Crust:

  • Graham crackers: 1½ cups (about 10-12 crackers), crushed
  • Unsalted butter: ½ cup (115g), melted
  • Granulated sugar: 2 tbsp

For the Lime Mousse Cheesecake:

  • Cream cheese: 16 oz (450g), softened
  • Sweetened condensed milk: 1 (14 oz) can
  • Lime juice: ½ cup (120ml), freshly squeezed
  • Lime zest: 1 tbsp (from 2-3 limes)
  • Heavy cream: 1 cup (240ml), cold
  • Powdered sugar: ¼ cup (30g)
  • Gelatin: 1½ tsp (or 1 packet, about 7g)
  • Water: ¼ cup (60ml), cold (for blooming gelatin)

Optional Garnishes:

  • Lime slices or zest for decoration
  • Whipped cream
  • Fresh mint leaves

Instructions:

1. Make the Crust:

  • In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
  • Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
  • Chill the crust in the refrigerator for at least 15 minutes while you prepare the filling.

2. Prepare the Lime Mousse:

  • In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
  • After the gelatin blooms, gently heat it in the microwave for 15-20 seconds or until fully dissolved. Let it cool slightly.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Gradually add the sweetened condensed milk, lime juice, and lime zest, and continue mixing until everything is well incorporated and smooth.
  • Stir the cooled gelatin into the cream cheese mixture and mix well.

3. Whip the Cream:

  • In a separate bowl, whip the cold heavy cream with powdered sugar until stiff peaks form.
  • Gently fold the whipped cream into the lime-cream cheese mixture, being careful not to deflate the mousse.

4. Assemble the Cheesecake:

  • Pour the lime mousse filling over the chilled graham cracker crust, smoothing the top with a spatula.
  • Refrigerate the cheesecake for at least 4 hours or until set (overnight is best for optimal firmness and flavor).

5. Garnish and Serve:

  • Once set, remove the cheesecake from the springform pan.
  • Garnish with lime slices, whipped cream, or fresh mint leaves if desired.

Tips for Success:

  • Room temperature cream cheese will blend smoothly without lumps, giving your mousse a silky texture.
  • Chill the cheesecake overnight for the best texture and flavor development.
  • Make sure the gelatin is cool but not set before adding it to the filling, or it may create lumps.

Recommendations:

  • For an extra burst of lime flavor, drizzle a lime glaze over the top or serve with a side of lime curd.
  • This cheesecake pairs well with coconut or tropical fruits like mango or kiwi for a fresh summer dessert.

Nutrition (per slice):

  • Calories: 380
  • Protein: 7g
  • Carbohydrates: 35g
  • Fat: 24g
  • Fiber: 1g
  • Sugar: 28g
  • Sodium: 200mg

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