Lime Mousse Cheesecake
2 C ginger cookies - finely crushed (or use graham crackers + 1/3C sugar. But the ginger flavor is best!)
1/4 C crystallized ginger, finely cut up (this could be optional)
5-6 T melted butter
Mix crumbs with chopped ginger, moisten with butter, press evenly in 10" springform pan.
1 envelope gelatin
2/3 C fresh lime juice (about 4 med-lrg limes at room temp, wash well)
1 pint (carton) heavy whipping cream - divided 1/2C to heat and 1 1/2 C to whip
9 oz Baker's premium white chocolate - chopped in small chunks
3 (8 oz) pkgs cream cheese (at room temp)
1 1/8 C sugar
grated lime zest from all the limes used (make sure to zest only green surface - below that is bitter)
In small bowl sprinkle gelatin over lime juice, stir a little, set aside to soften.
Bring 1/2 C heavy cream to simmer in small sauce pan - add chopped white chocolate - set for 5 minutes then stir until smooth - set aside
In large bowl beat cream cheese until smooth - then beat in sugar and lime zest - blend well. Then add cream/melted white choc mixture - blend in. Then blend in gelled gelatin/lime juice.
In a separate chilled bowl whip 1 1/2 C cream until thick/almost soft peaks. Fold this into cream cheese mixture.
Pour into spring form pan over the prepared crust. Refrigerate overnight. Remove springform pan side to serve. This dessert also freezes well.
Wishing you delightful tangy tastes,