Lime Mousse Cake - Addie's/Rockville MD Recipe

Lime Mousse Cake
Crust:
2 c ground gingersnap cookies (about 38 cookies)
2 T sugar
5 T unsalted butter, melted

Filling:
6 T Key Lime juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 c chilled whipping cream
9 oz good quality white chocolate (such
as Lindt or Baker's), chopped
3 8-oz packages cream cheese, room
temperature
1 c sugar
1 1/2 T grated lime peel

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.

For filling:
Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium sauce
pan. 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 refridgerate overnight. (Can be prepared 2 days ahead, keep refridgerated.) Release pan sides from cake. Transfer cake to platter and serve.