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Exps17145 Cw10224c31a

White Chocolate Lime Mousse Cake

TOTAL TIME: Prep: 20 min. + chilling YIELD: 12-16 servings.
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.

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

  • 1. 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.
  • 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 zest 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.

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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