Ingredients
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Lime Mousse:
1 cup lime juice (about 4-5 limes)
1 tablespoon lime zest
1 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 1/2 cups heavy cream
1 teaspoon vanilla extract
Cheesecake Filling:
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
Toppings:
Fresh blackberries
Fresh mint leaves
Additional lime zest for garnish
Instructions
Directions:
Prepare the Crust:
Preheat the oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Remove from oven and let cool completely.
Make the Lime Mousse:
In a medium saucepan, whisk together lime juice, lime zest, sugar, egg yolks, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Remove from heat and allow to cool completely.
In a large bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the lime mixture into the whipped cream until well combined.
Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add vanilla extract and mix until combined.
Assemble the Cheesecake:
Spread the cheesecake filling evenly over the cooled crust.
Pour the lime mousse over the cheesecake filling and spread evenly.
Refrigerate the cheesecake for at least 4 hours, or until set.
Garnish and Serve:
Top the cheesecake with fresh blackberries and mint leaves.
Sprinkle additional lime zest on top before serving.
Notes
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes + chilling time
Kcal: 450 kcal | Servings: 12 servings