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Refreshing Lime Mousse Cheesecake

This creamy, refreshing cheesecake is infused with lime and topped with a delightful lime glaze, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Cheesecake
  • 1.5 cups 1 ½ cups graham cracker crumbs For the crust
  • 0.5 cups ½ cup unsalted butter, melted For the crust
  • 2 packages (8 oz) 2 (8 oz) packages cream cheese, softened Make sure it's at room temperature
  • 1 cups 1 cup granulated sugar For the cheesecake filling
  • 1 cups 1 cup sour cream Can substitute with Greek yogurt
  • 1 tsp 1 tsp vanilla extract For flavoring
  • 2 pieces Zest of 2 limes Add citrus flavor
  • 0.25 cups ¼ cup fresh lime juice For the cheesecake filling
  • 3 large 3 large eggs Ensure room temperature
  • 1 cups 1 cup heavy whipping cream Beaten until stiff peaks form
For the Lime Glaze
  • 0.5 cups ½ cup granulated sugar For sweetness
  • 0.25 cups ¼ cup fresh lime juice For tanginess
  • 2 tbsp 2 tbsp water To help dissolve the sugar
  • 1 tsp 1 tsp cornstarch mixed with 1 tbsp water To thicken the glaze

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C) and grease an 8-inch springform pan.
  2. In a bowl, mix graham cracker crumbs with melted butter until it resembles damp sand. Press into the bottom of the springform pan and chill in the fridge.
Cheesecake Filling
  1. In a large mixing bowl, blend softened cream cheese and granulated sugar until smooth.
  2. Add sour cream, vanilla extract, lime zest, and lime juice. Mix until combined.
  3. Beat in eggs one at a time, just until mixed to avoid overmixing.
  4. In another bowl, whip heavy cream until stiff peaks form, then gently fold into the cheesecake mixture.
Baking
  1. Pour the cheesecake batter over the crust in the springform pan. Bake for 50-60 minutes until edges are set, but the center is jiggles slightly.
  2. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
Lime Glaze
  1. In a small saucepan, combine sugar, lime juice, and water. Bring to a boil, whisk in cornstarch mixture, and cook until thickened. Let cool.
  2. Spread the cooled glaze atop the chilled cheesecake.
Serving
  1. Release the sides of the springform pan, slice, serve, and enjoy!

Notes

Using room temperature ingredients helps for a smoother blend. Chill the cheesecake for the best flavor.