Refreshing Lime Mousse Cheesecake with Lime Glaze

Refreshing Lime Mousse Cheesecake with Lime Glaze

Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs (about 12 full graham crackers)
1/4 cup sugar
1/2 tsp ground cinnamon (optional, but adds a nice warmth)
1/2 cup unsalted butter, melted
For the Lime Mousse Cheesecake Filling:
16 oz cream cheese, softened
1 cup sweetened condensed milk
1/2 cup sour cream
1/4 cup powdered sugar
2 tbsp lime zest (about 2 limes)
1/2 cup fresh lime juice (about 4 limes)
1 tsp vanilla extract
1 cup heavy whipping cream
1 tbsp gelatin powder (or agar-agar for a vegetarian version)
For the Lime Glaze:
1/4 cup fresh lime juice
2 tbsp sugar
1 tbsp cornstarch (optional, for thicker glaze)
1 tbsp water
Instructions:
1. Make the Crust:
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Stir until well combined.
Add the melted butter and mix until the crumbs are evenly coated and the mixture sticks together.
Press the mixture firmly into the bottom of a 9-inch springform pan or pie pan to form an even crust.
Bake the crust in the preheated oven for 8-10 minutes or until golden. Set aside to cool.
2. Prepare the Lime Mousse Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sweetened condensed milk until smooth and creamy using an electric mixer (about 3-4 minutes).
Add the sour cream, powdered sugar, lime zest, lime juice, and vanilla extract, and continue to beat until fully combined.
In a separate small bowl, dissolve the gelatin in 2 tbsp of water, then heat in the microwave for 15-20 seconds or until fully dissolved. Add the dissolved gelatin to the cream cheese mixture and mix well.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and light. Be careful not to deflate the whipped cream.
3. Assemble the Cheesecake:
Pour the lime mousse mixture over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula to make it even.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set and firm up.
4. Make the Lime Glaze:
In a small saucepan, combine the lime juice, sugar, and cornstarch (if using). Stir to dissolve the cornstarch.
Bring the mixture to a simmer over medium heat, stirring constantly, and cook for 2-3 minutes or until the glaze thickens slightly. If the glaze becomes too thick, add a tablespoon of water to loosen it up.
Remove from heat and let the glaze cool to room temperature.
5. Serve:
Once the cheesecake has set, carefully release the sides of the springform pan.
Spoon the cooled lime glaze over the top of the cheesecake, spreading it evenly.
Garnish with extra lime zest or thin lime slices for a decorative touch.
Slice and serve chilled.