A light and airy cheesecake with a tangy lime mousse filling and a buttery graham cracker crust. This dessert is perfect for any occasion, especially during the summer months.
Ingredients:
For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the cheesecake layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the lime mousse layer:
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1/4 cup fresh lime juice
- Zest of 2 limes
Instructions:
Make the crust:
- Combine graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake in a preheated 350°F (175°C) oven for 10 minutes. Let cool completely.
Make the cheesecake layer:
- In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth.
- Beat in eggs one at a time, mixing well after each addition.
- Pour the cheesecake batter over the cooled crust.
Make the lime mousse layer:
- In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form.
- In a separate bowl, whisk together lime juice and zest.
- Gently fold the lime mixture into the whipped cream.
Assemble and chill:
- Spread the lime mousse over the cheesecake layer.
- Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Before serving, remove the sides of the springform pan.
Enjoy!
Tips:
- For a more intense lime flavor, increase the amount of lime juice and zest.
- To prevent the cheesecake from cracking, make sure the cream cheese is softened to room temperature.
- For a decorative touch, top the cheesecake with fresh lime zest or a dollop of whipped cream.