Ingredients:
Crust:
– 1 and 1/2 cups Graham cracker crumbs
– 1/4 cup Granulated sugar
– 1/2 cup Unsalted butter (melted)
Cheesecake Filling:
– 24 oz Cream cheese (room temperature)
– 1 cup Granulated sugar
– 1 cup Sour cream
– 4 Large eggs (room temperature)
– 1/4 cup Fresh lime juice
– 1 tbsp Lime zest
– 1 tsp Vanilla extract
Lime Mousse:
– 1 cup Heavy whipping cream
– 1/4 cup Powdered sugar
– 1/4 cup Fresh lime juice
– 1 tsp Lime zest
– 1 tsp Unflavored gelatin
– 2 tbsp Cold water
Lime Glaze:
– 1/2 cup Fresh lime juice
– 1/4 cup Granulated sugar
– 1 tsp Cornstarch
– 1 tsp Water
– 1 tsp Lime zest
Directions:
1. **Oven Preparation**: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with a double layer of heavy-duty aluminum foil.
2. **Crust**: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. **Cheesecake Filling**: In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the sour cream, fresh lime juice, lime zest, and vanilla extract, mixing well. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. **Baking**: Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger baking pan and add hot water to the larger pan until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then, remove from the oven and cool completely on a wire rack before refrigerating for at least 4 hours or overnight.
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