1️⃣ Basque Cheesecake Portion:
Cream Cheese
Eggs
3 pieces 2️⃣ Lime Mousse Layer: Cream Cheese 130 grams Whipping Cream 130 grams Caster Sugar 15 gramsLime juice 10g
Gelatin sheets 5g Milk 30g 6-inch cake mold 1 piece Cream cheese: Using the Kiri brand will produce a smoother texture and a richer flavor. Other brands may also be used. Remove the cream cheese from the refrigerator in advance and let it soften at room temperature until a finger can easily press into it without resistance. Softening the cream cheese is not the same as melting it; do not melt it under any circumstances. Add granulated sugar and mix with a hand whisk until smooth and even. An electric mixer may also be used.Do not overmix, as it will affect the smooth texture!
Gradually add 3 eggs in batches, mixing until smooth and well incorporated. (Do not add all at once!) Mix until it reaches this consistency. Add the whipping cream and mix until smooth, then add the cornstarch and fold in a zigzag motion until well combined. The cake batter is now ready. Strain the cake batter once, then pour it into a 6-inch springform pan. Tap the pan to release air bubbles, and smooth the top with a spatula. (Line the pan with a whole sheet of parchment paper, trimming off any excess above the rim or folding it down to prevent the parchment from catching fire when exposed to the heating elements of a small oven.) Bake at 210°C (410°F) with top and bottom heat on the middle rack for 25 minutes. For a 20-minute bake, the Basque cheesecake will have a pudding-like, silky texture. Observe the cake during baking; once the top is nicely browned, you may place an extra baking tray on top to prevent over-browning. Adjust the baking temperature and time according to the actual performance of your own oven. Cool at room temperature for 2 hours. After removing the cake from the oven, tap it twice to release the hot steam. Just out of the oven, the cake will have a wobbly, jiggly feel. For the lime mousse layer: Soften the cream cheese at room temperature, add sugar, and mix until smooth.Add the whipping cream and whisk until it reaches a yogurt-like consistency with visible lines, then add 10g of lemon juice and mix well. Soften the gelatin sheets in advance, heat the milk, add the softened gelatin to the milk and stir until dissolved. After slightly cooling, pour the mixture into the cream cheese batter and fold until well combined. Pour the mixture over the cooled Basque cheesecake, smooth the surface, and refrigerate for at least 6 hours until naturally set. Grate some lime zest over the cake surface, slice a few lime slices, and garnish with fresh fruit for decoration.
