The line at the dessert table convinced me this cake was a winner when I served it at a party. It makes a pretty presentation, baking up nice and high. The zippy lime and gingersnap flavors really come through.
White Chocolate Lime Mousse Cake
White Chocolate Lime Mousse Cake
Prep Time
20 min
Yield
12-16 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 cheese, softened
- 1 cup sugar
- 1 tablespoon grated lime zest
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 zest 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.
Nutrition Facts
1 piece: 348 calories, 25g fat (15g saturated fat), 77mg cholesterol, 206mg sodium, 30g carbohydrate (22g sugars, 0 fiber), 3g protein.
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