Refreshing Lime Mousse Cheesecake
Ingredients:
For the dough:
- 1 1/2 cups cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted unsalted butter
For the cheesecake filling:
- 450 g (16 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1/2 cup freshly squeezed lime juice
- 2 lime zest
- 1 envelope (0.25 oz) of unflavored gelatin
For the lime mousse:
- 1 cup whipped cream
- 1/4 cup powdered sugar
- 1 tablespoon freshly squeezed lime juice
- Lime zest for garnish
Refreshing Lime Mousse Cheesecake 
Directions:
1. Prepare the dough:
Preheat oven to 350°F (175°C).
In a medium bowl, combine the cookie crumbs, granulated sugar, and melted butter.
Press the mixture firmly into the bottom of the springform pan to create an even layer of crust.
Bake for 8 to 10 minutes, then remove from the oven and allow to cool completely.
2. Prepare the cheesecake filling.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the granulated sugar and vanilla extract and mix well.
In another bowl, beat 1 cup heavy cream until stiff peaks form.
Slowly fold the whipped cream into the cream cheese mixture. Stir in freshly squeezed lime juice and lime zest.
If using firm gelatin, dissolve it in 2 tablespoons water and heat gently until completely dissolved. Allow to cool slightly before folding into cheesecake filling.
3. Assemble the cheesecake:
Pour cheesecake filling over cooled graham cracker crust. Smooth top with a spatula and refrigerate for at least 4 hours or until cheesecake is set.
4. Prepare the lime mousse:
In a medium bowl, beat 1 cup heavy cream and powdered sugar until stiff.
Carefully add 1 tablespoon freshly squeezed lime juice.
Spoon or pipe lime mousse over chilled, set cheesecake. 5. Garnish and plate.
Add lime zest to the cheesecake to add color and flavor.
Refrigerate and enjoy a refreshing mix of lime and creamy mousse.
Prep time: 20 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
Total time: 4 hours 30 minutes
Servings: 8-10