Key Lime Mousse Cake

I have had a thing with key lime pies ever since I had a my first piece way back in my childhood on a trip to visit a relative. Ever since that first wonderful bite of key lime pie, I have judged every key lime pie against it to find that perfect one I remember from my childhood. Unfortunately, I have yet to find that perfect key lime pie.

I have found over the years that it is not only key lime pie I love, but the flavor of key lime. This key lime mousse cake is a frozen dessert that is nice and creamy with wonderful key lime flavor.

Key Lime Mousse Cake

Ingredients:

• 2 cups graham crackers, crushed
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter
• 6 tablespoons key lime juice (bottled or fresh)
• 1 envelope unflavored gelatin
• 1 1/2 cups heavy whipping cream, divided
• 10-1 ounce squares white chocolate, chopped
• 3-8 ounce packages cream cheese, softened
• 1 cup granulated sugar
• 1 1/2 tablespoons lime zest

Directions:

1. In a medium bowl, combine the graham cracker crumbs, sugar and butter.
2. Press the mixture into the bottom and up 1 inch on the sides of a 10 inch springform pan. Set aside.
3. In a large bowl, combine key lime juice and gelatin and let sit for 2 minutes.
4. Bring 1/2 cup heavy whipping cream to a simmer in a small saucepan.
5. Remove from the heat and add the white chocolate stirring until smooth.
6. Stir in the gelatin mixture and cool.
7. In a large bowl with an electric mixer, beat cream cheese, sugar, and lime zest on medium speed until combined.
8. Slowly beat in cooled white chocolate mixture into the cream cheese mixture.
9. In a large bowl, beat remaining 2 cups heavy whipping cream with an electric mixer until soft peaks form. Carefully fold into white chocolate and cream cheese mixture.
10. Pour into pie crust, cover and freeze overnight.
11. When ready to serve, gently run a knife between the crust and edge of the pan all the way around to release the crust from the sides of the pan.
12. Cutting the cake with a knife that has been run under hot water may help you slice the cake easier.

Enjoy!!!

*Adapted from Cooking with Paula Deen.