1. Prepare the Crust:
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Make the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
- Press Crust into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the bottom of a measuring cup to press the crust flat.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.
2. Prepare the Cheesecake Filling:
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and continue to beat until well combined.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is mixed evenly.
- Add Vanilla, Sour Cream, Lime Juice, and Zest: Beat in the vanilla extract, sour cream, fresh lime juice, and lime zest until the mixture is smooth and well combined.
- Pour Filling Over Crust: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
3. Bake the Cheesecake:
- Prepare Water Bath: Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake: Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set and slightly jiggly.
- Cool Cheesecake: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking. Then, remove the cheesecake from the water bath and let it cool completely on a wire rack.
4. Prepare the Lime Mousse:
- Bloom Gelatin: In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for about 5 minutes to bloom.
- Heat Lime Juice: In a small saucepan, heat the fresh lime juice until warm. Remove from heat and add the bloomed gelatin, stirring until completely dissolved. Let the mixture cool to room temperature.
- Whip Cream: In a large mixing bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Add the powdered sugar and continue to beat until stiff peaks form.
- Fold in Lime Mixture: Gently fold the cooled lime-gelatin mixture and lime zest into the whipped cream until well combined and smooth.
5. Assemble the Cheesecake:
- Add Mousse Layer: Spread the lime mousse evenly over the cooled cheesecake. Smooth the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the mousse to set and the flavors to meld.
6. Garnish and Serve:
- Remove from Pan: Carefully remove the springform pan ring from the cheesecake.
- Garnish: Garnish the top of the cheesecake with lime slices or wedges, dollops of whipped cream, and a sprinkle of lime zest if desired.
- Serve: Slice the cheesecake with a sharp knife, wiping the blade clean between each cut, and serve chilled.
Tips for Success:
- Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature for a smooth and creamy filling.
- Water Bath: Using a water bath helps prevent the cheesecake from cracking and ensures even baking.
- Cooling: Allow the cheesecake to cool gradually in the oven to prevent sudden temperature changes that can cause cracks.
Conclusion:
Lime Mousse Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the light, airy quality of mousse. The tangy lime flavor adds a refreshing twist, making it perfect for any occasion. Follow this detailed recipe to create a stunning and delicious cheesecake that will impress your guests and leave them wanting more. Enjoy the refreshing taste and creamy texture of this heavenly Lime Mousse Cheesecake!