- 12
Ingredients
- Filling:
- 2 cups crushed gingersnaps (about 38 cookies)
- 2 Tbsp sugar
- 1/3 cup butter, melted
- 1 envelope unflavored gelatin
- 6 Tbsp lime juice
- 9 squares (1 oz each) white baking chocolate, chopped
- 2 1/2 cups heavy whipping cream, divided
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 Tbsp grated lime peel
Preparation
Step 1
1. In a large bowl, combine the gingersnaps, sugar and butter; press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan. Set aside
2. In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minute. Microwave on high for 10-20 seconds, stir until gelatin is dissolved. Set aside.
3. In a microwave, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly, stir in dissolved gelatin.
4. In a large bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime peel and mix well.
5. In another large bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers.