White Chocolate Lime Mousse Cake

Photo by gwen s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2

    cups crushed gingersnaps (about 38 cookies)

  • 2

    tablespoons sugar

  • 1/3

    cup butter, melted

  • FILLING:

  • 1

    envelope unflavored gelatin

  • 6

    tablespoons lime juice

  • 9

    ounces white baking chocolate, chopped

  • 2-1/2

    cups heavy whipping cream

  • 3

    packages (8 ounces each) cream

  • 1

    cup sugar

  • 1

    tablespoon grated lime peel

Directions

In a large bowl, combine the gingersnaps, sugar and butter; press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside. 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. In a microwave, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin. In a large bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime peel and mix well. 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.

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