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Key Lime Mousse Cake

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Ingredients
  

For the Crust:

  • 2 cups graham crackers crumbs
  • ½ cup butter, melted
  • ¼ cup granulated sugar

For the Filling:

  • 6 tbsp. fresh Key lime juice
  • 1 (¼-ounce) envelope unflavored gelatin
  • 2-½ cups cold heavy whipping cream, divided
  • 10 (1-ounce) squares white chocolate, chopped
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1-½ tbsp. lime zest

For the Ganache:

  • White chocolate curls
  • Lime wedges

Instructions
 

To prepare the crust:

  • In a medium bowl, stir together all ingredients.
  • Press into bottom and up sides of a 10-inch springform pan; refrigerate.

To preare the filling:

  • In a small bowl, stir together the lime juice and the gelatin; let stand for 5 minutes or until softened.
  • In a small saucepan, over low heat, cook ½ cup cream and white chocolate, stirring frequently, until mixture is melted and smooth.
  • Stir in the gelatin mixture until dissolved; allow to cool completely.
  • In a large bowl, using an electric mixer, at medium speed, beat the cream cheese, sugar and lime zest until combined.
  • Add white chocolate mixture; beat at low speed until combined.
  • In another large bowl, using the electric mixer, on high speed, beat the remaining 2 cups cream until soft peaks form.
  • Fold whipped cream into white chocolate mixture; pour into prepared crust.
  • Cover and freeze for at least 8 hours.

To assemble and serve:

  • Remove from the freezer and gently run a knife around edges of pan to release crust from sides of pan.
  • Garnish with white chocolate curls and lime wedges, if desired.
  • To serve, cut into wedges using a knife that has been dipped into hot water and dried between cuts.

Notes

If fresh Key limes are not available, bottled Nellie & Joe's Famous Key West Lime Juice is the recommended substitute.