Pour the cheesecake filling over the cooled graham cracker crust.
Smooth the top with a spatula and refrigerate for at least 4 hours, or until the cheesecake is set.
4. Prepare the Lime Mousse:
In a medium bowl, whip 1 cup of heavy cream with powdered sugar until stiff peaks form.
Gently fold in 1 tablespoon of freshly squeezed lime juice.
Spoon or pipe the lime mousse over the chilled and set cheesecake.
5. Garnish and Serve:
Garnish the cheesecake with additional lime zest for a pop of color and extra flavor.
Serve chilled and enjoy the refreshing blend of lime and creamy mousse!
Prep Time: 20 minutes
Cook Time: 10 minutes
continued on next page
