- 10
- 20 mins
- 500 mins
Ingredients
- 6 - 8 limes
- 2 8 ounce pkg. cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 2 cups heavy cream
- 1 16 ounce pkg. gingersnaps
Preparation
Step 1
1.Remove 2 tablespoons zest and squeeze 3/4 cup juice from limes. In a large bowl combine 1 Tbsp. of the zest, the juice, cream cheese, powdered sugar, and vanilla. Beat with a mixer on medium until smooth.
2.In another large bowl beat cream on medium until soft peaks form (tips curl). Fold whipped cream into cream cheese mixture.
3.Spread 1/2 cup of the cream mixture into a 9-inch springform pan and top with a single layer of cookies. Spread with 1 1/2 cups cream mixture and top with another layer of cookies. Repeat layering cream mixture and cookies two more times. Spread with remaining cream mixture. Reserve any remaining cookies for garnish. Cover; chill 8 to 24 hours.
4.Remove sides of springform pan. Coarsely crush any remaining cookies and press onto sides of cheesecake. Top with remaining zest.