Lime Mousse Cake (No-Bake)

"Have it jest as you've a mind to, but I've proved it time on time; if you want to change her nature, you have got to give her lime."

~Rudyard Kipling

This was our dessert of choice for Valentine's Day.  Traditionally, I would make chocolate mousse or red velvet cake, but we wanted something lighter this year.  Besides, the Mister and I have Florida on the brain since we head down there next month, and I've just plain been looking for an excuse to make this dessert.  The recipe is from Epicurious 2006, and was described as having originated at a restaurant called Addie's, of Rockville, Maryland.  It's a fantastic dessert for entertaining since it should be made a day (or two!) ahead, freeing up your time to focus on the main meal during party day.  

Since then I've made changes to lighten it up a bit and tailor it to our palates.  We all prefer our citrus on the tart side with the fruit flavor really shining through, and it took doubling the lime juice to achieve that in this recipe.  The texture is light and fluffy, providing a nice treat without weighing you down. A great way to end a special meal.  It was a hit at our dinner party last night. 

Lime Mousse Cake
Serves 12


Crust:
2 cups ground gingersnap cookies (about 38 small cookies)
2 tablespoons sugar
5 tablespoons melted butter


Filling:
3/4 cup fresh squeezed lime juice or key lime juice 
1 envelope unflavored gelatin (Knox)
2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt), chopped or chips
2 packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime peel
2 tablespoons confectioner's sugar


For the crust: 
Grind cookies in a food processor.  Add sugar and melted butter and process, pulsing, until clumps form.  Press into the bottom of a 9-inch springform pan.


For filling:
Place lime juice in a bowl.  Sprinkle gelatin over to soften.  Bring 1/2 cup cream to simmer in a heavy medium saucepan.  Remove from heat.  Add white chocolate and stir until melted and smooth.  Stir in gelatin mixture.  Cool slightly.  Using electric mixer, beat cream cheese, granulated sugar and lime peel in a large bowl to blend.  Slowly beat white chocolate mixture into cream cheese mixture.  Using clean, dry beaters, beat remaining 1 1/2 cups chilled heavy cream with 2 tablespoons of confectioner's sugar.  Fold into white chocolate mixture.  Pour filling into prepared crust.  Cover and refrigerate overnight.  (Can be prepared up to two days ahead.  Keep refrigerated.)  Release pan sides and transfer to a cake platter and serve.