Our family is partial to cheesecake, so I am always on the prowl for a new take on this decadent dessert. Ten years ago, I found this recipe in a magazine. When we sank our teeth into the luscious creaminess for the first time, I realized that it was worth all the dirty bowls and multiple steps; it went straight to the "Keeper" pile. With the ginger snap crust and green flecks of lime zest, this cheesecake is particularly wonderful at the holidays, but certainly can be enjoyed any time of the year. It has a lightness that belies the cups of whipping cream found in the springform pan. Sometimes you have to go big or go home.
White Chocolate Lime Mousse Cheesecake
Crust:
2 c. crushed gingersnaps (about 40 cookies)
1/3 c. melted butter
Filling:
2 - 4 ounce bars of premium white baking chocolate
2 1/2 C. whipping cream, divided
3 packages (8 ounces each) cream cheese, room temperature
1 c. sugar
1 tsp. vanilla
1 envelope unflavored gelatin
6 Tbsp. fresh lime juice (juice from 3 medium sized limes)
2 Tbsp. lime zest (zest from 3 limes)
Crush the gingersnaps, either with a food processor or the old fashioned way, with a rolling pin and the cookies in a large ziplock bag. With a fork, combine the melted butter and gingersnap crumbs; pour into a 9 inch springform pan. Press this into the bottom of the pan and 1 inch up the sides. I find this best done with a small, rounded measuring cup. Set aside.
Zest the limes, and then squeeze the juice. The amount needed is usually about three limes, but if they are stingy, you might need one more. Plus you will want an extra lime for decoration, at the grand finale.
Coarsely chop the white chocolate and place into a small glass bowl. Add 1/2 cup of whipping cream and microwave on 50% for one minute. Stir this mixture together vigorously until all the chocolate is melted and it is smooth; set aside to cool. Meanwhile, place the lime juice into another small glass dish and sprinkle the packet of gelatin over it. Let this stand for one minute and then microwave on high for 20 seconds. Whisk until all the gelatin is dissolved. Whisk the lime/gelatin mixture into the melted white chocolate.
In a mixing bowl, beat the remaining two cups of whipping cream until stiff peaks form; transfer to another bowl. Throw the room temperature cream cheese into the mixing bowl and beat until smooth. Add the sugar and vanilla and beat. Gradually add the chocolate lime mixture, beating well. Lastly, add the lime zest. Using a spatula, carefully fold the whipped cream into the batter, taking care not to over mix, or the batter will not be as light and airy as it should be. Use a folding motion, pulling the batter up from the bottom and over the cream to incorporate.
Pour the mixture into the crust, smoothing out the top. Cover with foil and refrigerate overnight. To remove the cheesecake from the springform pan, carefully run a thin, sharp knife around the interior edge of the pan, then open the spring and lift the cake out, with the flat bottom part of the pan intact. Set this on a pedestal cake stand for maximum presentation. Slice into 12 pieces; garnish each piece with a twisted slice of lime.
