It has a sour and acidic flavor. Every time I bring it to a potluck dinner, everyone gushes and asks for the recipe. It is simple to make and can be prepared in advance. If preferred, garnish with whipped cream, raspberries, and fresh mint leaves.
| Prep Time: | 45 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 45 mins |
| Servings: | 12 |
| Yield: | 1 10-inch cheesecake |
Ingredients
- 2 cups gingersnap cookie crumbs
- 2 tablespoons white sugar
- 5 tablespoons melted butter
- 1 (.25 ounce) envelope unflavored gelatin
- ⅔ cup lime juice
- 2 ½ cups heavy cream, divided
- 9 ounces white chocolate, chopped
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 2 tablespoons grated lime zest
Instructions
- Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
- Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
- Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.
Nutrition Facts
| Calories | 669 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 147 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 32 g |
| Sodium | 295 mg |
| Sugars | 37 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for a dinner party and it got a from everyone. Only thing I wish I had done differently was to put parchment paper on the bottom of the spring form pan. Could not get the bottom to separate from the torte.
A friend served this at our book club meeting. It was absolutely wonderful and we all raved about it! Highly recommended – delicious with a creamy, light texture and amazing flavor!
The whole family loved it. I made it as printed, the one thing I might change is to add a little more butter to the crust and bake it for a few minutes. It is delicious!
It was awesome and I’ll definitely make it again!
Great recipe, I have made it twice now, and it was a hit both times. If you are thinking of substituting graham cracker crumbs, Don’t. The Ginger snaps actually add a snap to the taste. Get really good ones. I used White chocolate morsels. They come in a 12 ounce package. First time I used exactly 9 ounces of morsels. The second time I threw in some extra morsels. They did not hurt the dish, but it lost a bit of the tangy taste. Next time I’ll stick with 9 oz. I made a bunch of small dishes and passed them to some neighbors. Looking forward to an occasion I can make it again.
love it
It’s delicious! I made mini “cheesecakes” using cupcake liner and tins. It worked great and is easy to share and keep things separate.
This is by far the best desert I’ve made. It is always a hit. Not too sweet, rich and easy to make. Takes time to put together because of the steps, but is so worth it.
loved it! only had one 8oz thing of cream cheese so I 1/3rd the recipe, added a little extra whipped cream, & used the extra creamy kind, then I topped it with coconut & it was bomb! gone in a night!!
Absolutely wonderful! Used a 9” instead of 10” so the pieces were higher.
It tasted just fine but nothing special. I even doubled the crust, added vanilla bean paste and added extra lime juice. I used key limes. To make it special I may have made a whipped cream using midori liqueur. Not sure if there will be a next time for this.
I made this and expected it to be okay, but everyone that has tried it has said that it is the BEST key lime “pie” they’ve ever had. The creaminess that the heavy whipping cream and white chocolate bring is what makes it stand out, along with deviating from normal pie crust and instead using crushed gingersnap cookies, and a lighter lime taste. Perfect touches! Overall, I love this recipe, and if made correctly is one of the best homemade desserts out there.
My dad LOVES lime anything and he is very particular in his taste. He loved this and has asked me to make it again and again.
made this for Christmas dinner. everyone loved it. would not change a thing. a definite do-over. it was light, and tart and very refreshing.
WONDERFUL!!!! It’s like a Key Lime pie and a White chocolate cheese cake made a baby! Didn’t have 2/3 fresh lime,so used 1/2cup.It was fine. Instead of whipping 2 cups of cream into peaks. I used one container of Cool-whip. No gingersnaps for me so Graham Crackers and sugar with butter for crust. I was told I should sell this to restaurants. Must let it set over night!
My boyfriend gives this an enthusiastic five stars. In my opinion it IS good, just not that good. The texture is very light and creamy making it very easy to eat a large piece. The flavor is very light too, not too sweet and definitely not too lime-y. We added a bit more lime juice (3/4 cup), and I’m very glad we did because the extra tartness was needed. I’m sure it will be a crowd pleaser. One note: when folding in the whipped cream it is best to add one third at first to lighten the batter a bit, then add in the rest. Most professional recipes will tell you to do this so the end result will be as light as possible, without the heavier batter deflating much of the whipped cream. Finally, I think the crust could be improved with baking it a few minutes, then cooling before filling. IF I were to make this again I would add some finely shredded (unsweetened) dessicated coconut into the processor with the ginger snap cookies, similar to the crust in the coconut lime cheesecake with mango coulis, also found on this site, then process till everything was finely ground and pour in the melted butter, processing and scraping down the bowl as necessary. Doubling the crust wouldn’t hurt either, because the dessert is very tall. The viewer who mentioned white chocolate with coconut has a great idea, too. Thanks!
Made this for a dinner party last night, it was awesome. I cut back on the sugar in the whipped cream, and didn’t put any sugar in the crust. Made a syrup to drizzle over it by boiling one cup sugar and 1/2 cup of water with lime rind for 1/2 hour, delicious.
This was a big hit! Agree with another review that one could reduce the cream and white sugar and even increase the lime zest.
I omit the white chocolate (only ingredient I didn’t have on hand) and it was still rich and delish!
Love it. I do it all the time, but now i don’t put any gelatin, don’t need it.
This was a hit! Great recipe. I followed it exactly except that I baked the crust at 375 for 7 minutes so that it would hold together better, and it came out light, fluffy, and very awesome flavour 😀 Was the favourite dessert at my Thanksgiving supper party.