Key Lime Mousse Cake
We celebrated a special birthday this weekend – our puppy Max turned 3. In what seemed like 3 seconds he went from this
<sigh>They grow up so fast. For his birthday celebration I tried a new dessert recipe (for the human-types) that I will make again for Thanksgiving because it’s fast and easy and looks wonderful. It’s a cross between a cheesecake and frozen pie because a) it’s made in a springform pan and has cream cheese in it and b) there’s no baking involved. Did you hear that? The result is a rich, creamy lime-cheesecake-type dessert. I did make the candied lime peel seen in the photo, but next time I think I will just sliver the lime peel and sprinkle on top with the white chocolate – easier and greener. Oh, I made extra whipped cream for Max. He loved every last drop.
Key Lime Mousse Cake
- 2 Cups crushed graham crackers
- 1/4 Cup sugar
- 1/2 Cup (1 stick) butter, melted
Mix the graham cracker crumbs, sugar and melted butter together. Press the mixture into the bottom and about 1″ up the sides of a 10″ springform pan. Set aside.
- 6 Tablespoons fresh or bottled key lime juice
- 1/4 oz. (1 envelope) unflavored gelatin (Knox is readily available in supermarkets)
- 2 1/2 Cups heavy cream
- 10 oz. (1 oz.) squares white chocolate, chopped
- 3, 8 oz. packages cream cheese, softened
- 1 Cup sugar
- 1 1/2 Tablespoons lime zest
- 1 1/2 oz. white chocolate, grated or shaved into curls, for garnish
- Candied Lime Peel, recipe follows, for garnish or slivered lime zest
In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 Cup of the heavy cream and bring to a simmer. Remove the pan from the heat. Add 10 oz. of white chocolate and stir until smooth. Allow to cool.
Using an electric mixer, blend together the cream cheese, sugar and lime zest in a medium bowl, until smooth. Slowly beat the cooled white chocolate mixture into the cream cheese mixture.
Using clean, dry beaters, beat the remaining 2 Cups of heavy cream in a small bowl, until soft peaks form. Fold whipped cream into the white chocolate mixture and pour into the pie crust. Cover and freeze overnight.
Remove from the freezer and run a sharp knife around the inside of the springform pan to help loosen the pie. Release the springform ring from the bottom of the pan and transfer the pie to a serving plate. Grate or curl the white chocolate over the top and garnish with lime peel (candied or plain). Run a knife under hot water to cut the pie and serve.
Candied Lime Peel
- 4 limes, peels removed and sliced into strips
- 2 Cups sugar, plus more for rolling
- 2 Cups water
Bring water to a boil in a small saucepan over medium heat. Add the peels and blanch for a few minutes. Remove the peels and set aside. In a medium saucepan, add the peels and cover with sugar and water. Simmer, covered over low heat for 1 hour. Remove the peels and drain until almost dry. Roll into sugar.
Inspired by Paula Deen’s Key Lime Mousse Pie