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1. Preheat your oven to 325F (160C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well and press the mixture firmly into the bottom of the prepared pan.
3. In a large bowl, use an electric mixer to beat the cream cheese and 1 cup of sugar until smooth. Mix in the sour cream, lime juice, and lime zest until everything is well blended.
4. Add the eggs one at a time, mixing thoroughly after each addition. Pour this creamy batter over your prepared crust.
5. Bake in the preheated oven for 60-70 minutes, or until the center is just set. Let it cool to room temperature.
6. In a small saucepan, sprinkle the gelatin over the cold water and let it sit for 5 minutes. Heat gently until the gelatin is fully dissolved.
7. In another bowl, combine the sweetened condensed milk, heavy cream, and lime juice. Stir in the dissolved gelatin mixture until everything is smooth.
8. Pour the mousse mixture over the cooled cheesecake layer. Refrigerate for at least 4 hours or overnight to set.
9. For the glaze, blend 1/4 cup lime juice with 1/4 cup sugar in a small saucepan. Heat it until the sugar dissolves and the mixture thickens slightly.
10. Once the cheesecake is firmly set, drizzle the lime glaze over the top.
11. Serve your cheesecake garnished with fresh blackberries and mint leaves for a delightful presentation!
Nutritional Information:
This luscious dessert serves approximately 12 slices, with each slice containing about 300 calories, 12g protein, 20g fat, and 25g carbohydrates.
Time: Preparation time: 30 minutes | Cooking time: 70 minutes (plus chilling time)
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