Description
A light and creamy cheesecake featuring a zesty lime mousse topping with a glossy lime glaze.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/2 cup fresh lime juice
- Zest of 2 limes
- 1 tsp vanilla extract
- Lime Mousse:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tbsp lime zest
- 2 tbsp fresh lime juice
- Lime Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lime juice
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- For the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- For the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lime juice, zest, and vanilla. Pour over crust.
- Bake for 55-60 minutes until set. Cool to room temperature, then refrigerate for at least 4 hours.
- For the lime mousse: Whip cream and powdered sugar until stiff peaks form. Fold in lime zest and juice. Spread over chilled cheesecake.
- For the lime glaze: Whisk powdered sugar and lime juice until smooth. Drizzle over the mousse layer.
- Refrigerate for another hour before serving.
Notes
For a tangier flavor, add extra lime zest. Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 6g