5. **Lime Mousse**: In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom. In a medium saucepan, heat the lime juice over low heat until warm. Add the bloomed gelatin and stir until dissolved. Let the mixture cool to room temperature. In a large bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Gently fold in the lime juice mixture and lime zest until well combined. Spread the lime mousse evenly over the chilled cheesecake. Refrigerate for at least 2 hours to set.
6. **Lime Glaze**: In a small saucepan, combine the fresh lime juice, granulated sugar, and lime zest. In a small bowl, mix the cornstarch and water until smooth, then add to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent, about 5 minutes. Remove from heat and let it cool to room temperature.
7. **Assembly**: Remove the cheesecake from the springform pan and transfer it to a serving plate. Pour the cooled lime glaze over the top of the cheesecake, spreading it evenly.
**For a smooth and creamy cheesecake, ensure all ingredients are at room temperature before mixing.**
Avoid overmixing the cheesecake batter once the eggs are added to prevent cracking.
Allow the lime mousse to set completely before adding the glaze for a beautiful layered effect đż
Store the cheesecake covered in the refrigerator for up to 5 days. Let it reach room temperature before serving to enjoy the full, refreshing flavor. Optional garnishes include lime slices, whipped cream, or a sprinkle of lime zest for an extra touch of elegance. Enjoy your Lime Mousse Cheesecake with Lime Glaze!
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