1 teaspoon vanilla extract
1 cup heavy cream
1/2 cup freshly squeezed lime juice (about 4 limes)
Zest of 2 limes
1 envelope (0.25 oz) unflavored gelatin (optional, for firmer texture)
For the Lime Mousse:
1 cup heavy cream
1/4 cup powdered sugar
1 tablespoon freshly squeezed lime juice
Lime zest for garnish
Directions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
Press the mixture firmly into the bottom of a springform pan to create an even layer for the crust.
Bake for 8-10 minutes, then remove from the oven and let 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, mixing well.
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Stir in the freshly squeezed lime juice and lime zest.
If using gelatin for a firmer texture, dissolve it in 2 tablespoons of water and heat gently until fully dissolved. Let it cool slightly before folding into the cheesecake filling.
3. Assemble the Cheesecake:
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