Ingredient
For the crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the lime mousse cheesecake filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup heavy whipping cream, cold
- ½ cup granulated sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1 teaspoon pure vanilla extract
- 1 packet (about 2 ½ teaspoons) unflavored gelatin
- 3 tablespoons cold water
For the garnish:
- 1 cup fresh green grapes, halved
- Additional lime zest, optional
- Mint leaves (optional)
🥣 Instructions
1️⃣ Prepare the crust:
- In a bowl, combine graham cracker crumbs and sugar.
- Pour in melted butter and mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the refrigerator while you make the filling.
2️⃣ Bloom the gelatin:
- In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes to bloom.
- After blooming, microwave the gelatin for about 10 seconds or until fully dissolved. Let it cool slightly.
3️⃣ Make the mousse filling:
- In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.
- Add the lime juice, lime zest, and vanilla extract. Mix well.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Stir in the dissolved gelatin until fully incorporated.
4️⃣ Assemble the cheesecake:
- Pour the lime mousse filling over the prepared crust. Smooth the top with a spatula.
- Cover and refrigerate for at least 4–6 hours, or until set.
5️⃣ Garnish and serve:
- Once set, remove the cheesecake from the pan.
- Arrange halved green grapes on top in a decorative pattern.
- Sprinkle with additional lime zest and mint leaves if desired.
- Slice, serve chilled, and enjoy this refined, zesty treat!
If you’d like, I can also help write a short description or styling tips for serving — just say yes! 🍰✨