- 12
Ingredients
- Crust:
- 2 cups crushed graham crackers
- 1/4 cup sugar
- 1/2 cup (1 stick) butter, melted
- Filling:
- 6 Tbs. fresh Key lime juice (can use bottled)
- 1 1/4 -ounce package (1 envelope) unflavored gelatin
- 2 1/2 cups heavy cream, divided
- 10 (1 oz) squares white chocolate, chopped, plus 1-
- 1.5 oz, grated or shaved into curls
- 3 (8 oz) pkg. cream cheese, softened.
- 1 cup sugar
- 1.5 lime zest
Preparation
Step 1
For crust, mix togethr cracker crumbs, sugar, and butter. Press into the bottom of a 10 in. springform pan and 1 in. up the sides. Set aside.
For filling, squeeze or pour lime juice into a bowl and sprinkle gelatin in to soften. Bring 1/2 cup heavy cream to a simmer in a saucepan, remove from heat and add 10 oz. white chocolate, stirring until smooth. Stir in gelatin and lime juice and allow to cool. Using an electric mixer, blend together cream cheese, sugar, and lime zest. Slowly beat cooled white chocolate mixture into cream cheese mixture. Using clean, dry beaters, beat remaining 2 cups heavy cream until it forms soft peaks. Fold into white chocolate mixture; then pour into pie crust. Cover and freeze overnight. Remove from freezer and run a sharp knive around inside of springform pan to help oosen cake. Release springform ring from pan, move cake to a serving plate, and grate or curl the 1-1.5 oz. white chocolate over cake. Cut into wedges with a knife that has been dipped into hot water.