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White Chocolate Lime Mousse Cake

Source of Recipe

Elaine


List of Ingredients

Base
2 cups crushed gingersnaps (about 38 cookies)
2 tablespoons sugar
1/3 cup butter or margarine, melted


Filling:
1 envelope unflavored gelatin
6 tablespoons lime juice
9 squares (1 ounce each) white baking chocolate, chopped
21/2 cups whipping cream, divided
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon grated lime peel





Recipe

In a bowl, combine the gingersnaps, sugar and butter; press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan. Set aside.

In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minute. Microwave on high for 10 to 20 seconds; stir until gelatin is dissolved. Set aside.

In a heavy saucepan, or microwave, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin.

In a mixing bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime peel; mix well. In another mixing bowl, beat the remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers.

Yields: 12 to 16 servings.