Categories: Dessert: Cheesecake
Ingredients
- 1 9 inch Junior's Shortbread Crust
- FOR THE CHEESECAKE:
- Three 8 oz. packages cream cheese, softened
- 1 1/3 cups sugar
- 3 Tablespoons cornstarch
- 1 Tablespoon pure vanilla extract
- 2 extra large eggs
- 2/3 cup heavy whipping cream
- FOR THE LIME MOUSSE:
- 1 Tablespoon unflavored gelatin
- 2 Tablespoons cold water
- 4 large cinnamon graham crackers
- 3 cups heavy whipping cream
- 2 Tablespoons sugar
- 3/4 cup frozen limeade concentrate (6 oz)
- 1 to 2 drops green food coloring (optional)
Directions
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Preheat the oven to 350 degrees. Generously butter the bottom and sides of a 9 inch springform pan. Wrap the outside in aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.
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Put one package of the cream cheese, 1/3 cup sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs one at a time, beating well after each addition. Beat in the cream just until completely blended. Be careful not to over mix!
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Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form pan. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and cool for 2 hours (just walk away-dont touch it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refridgerate until completely cold, preferably overnight, or at least 4 hours.
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Meanwhile, make the lime mousse. Place gelatin in a heatproof measuring cup, add cold water and let stand until thickened. Cook in the microwave on high for about 30 seconds. Set aside to cool. Process the graham crackers in a food processor until crumbs are formed. (you need 1/2 cup)
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In a large bowl, whip the cream with the mixer on high just until it thickens and peaks begin to form. With the mixer still running, add the sugar. Blend in the limeade concentrate, (DO not dilute!) and a couple drops of green food coloring if you wish. Beat in the dissolved gelatin all at once, just until it disappears. Watch carefully, do not overbeat at this stage. Refrigerate until ready to use. It’s best if the mousse is spooned and piped onto the cheesecake right away.
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Remove the cold cake from the fridge. Scoop out 1 1/2 cups of the lime mousse into a small bowl to use for the rosettes and return to the fridge. Spoon the remaining mousse on top of the cheesecake, (still in the pan). Smooth out with a metal spatula, pushing it out to the sides of the pan. Sprinkle the top evenly with the graham cracker crumbs. Fit a pastry bag with a medium open star tip and fill with the 1 1/2 cups of reserved lime mousse. Pipe 12 to 14 rosettes around the top rim of the cake. Place the bag in the freezer, uncovered, until the mousse is firm and set, about 4 hours or overnight (do not cover). If your not serving the cake the same day, loosely cover with plastic wrap after the rosettes have frozen and return the cake to the freezer.
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About 2 hours before serving, let the cake stand at room temperature for about 15 minutes, just long enough to release the sides of the spring form. Transfer to a cake plate, leaving the cake on the bottom of the pan. Refrigerate the cake (do not cover) until ready to serve. (It will take about 2 hours to thaw in the refrigerator so you can slice it easily). Refrigerate any leftover cake or wrap and return to freezer for up to one month.