Lime Mousse Cake

Submitted by Claire de Luna

"I got this recipe from Epicurious and it quickly became a favorite. Much easier to make than it looks, it's lighter (and easier) than a cheesecake, and everyone seems to love it. The best part is you can make it ahead of time and forget about it until it's time to serve. It's a great ending for a Mexican or summer menu."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 12

ingredients

• Crust

• 473.18 ml ground gingersnap cookies (about 38 cookies)
• 29.58 ml sugar
• 73.94 ml unsalted butter, melted

• Filling

• 88.74 ml key lime juice or 88.74 ml fresh lime juice
• 7.08 g envelope unflavored gelatin
• 591.47 ml chilled whipping cream
• 255.14 g good-quality white chocolate, chopped (such as Lindt or Baker's)
• 3 (680.38 g) package cream cheese, room temperature
• 236.59 ml sugar
• 22.18 ml lime zest

directions

1. For crust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
2. For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.