White Chocolate & Lime Cheesecake Mousse. I got inspired by a cheesecake I once ate at a restaurant. The white chocolate filling was so decadent, silky smooth, but somewhat on the heavy side. Especially as a dessert after dinner.

Lightened up

I figured that I could make a lightened-up version of that cake, but as a mousse. And it needed a bit more freshness, which I gained by using freshly squeezed lime juice and lime zest. Perfect to counterbalance the sweetness of the white chocolate.

Ingredients

1 packet powdered gelatin (9 g)

zest of 1 lime

6 tbsp lime juice (ca. 3 limes)

250 g white chocolate

500 ml whipping cream

600 g cream cheese, softened

150 g white sugar

Fresh raspberries for garnish (optional)

Instructions

Zest 1 lime and juice the limes. You’ll need 6 tbsp of lime juice.

Pour the lime juice in a microwave safe bowl and add the gelatin powder.

Microwave on high for 15 seconds.

Then stir to dissolve the gelatin.

Put the chocolate and 100 ml of cream in another microwave safe bowl and melt the chocolate.

Stir well and let cool a little bit.

In a large bowl, beat the cream cheese with the sugar until smooth.

With the speed on low, slowly add the molten chocolate.

Add the lime zest.

In another bowl, whip the remaining cream until stiff peaks are formed and gently fold the whipped cream into the cream cheese mixture.

Now you can put the mousse in a large bowl, in serving glasses or, like I did for a birthday party, in small shot glasses.

Refrigerate for at least two hours or up to two days before serving.

For serving, you can top the mousse with fresh berries, chocolate shavings and/or lime zest.

Enjoy!

PS: you can easily half this recipe.