{"id":185844,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/white-chocolate-lime-mousse-cake\/"},"modified":"2022-09-26T06:48:28","modified_gmt":"2022-09-26T11:48:28","slug":"white-chocolate-lime-mousse-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/white-chocolate-lime-mousse-cake\/","title":{"rendered":"White Chocolate Lime Mousse Cake"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>The line at the dessert table convinced me this cake was a winner when I served it at a party. It makes a pretty presentation, baking up nice and high. 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It makes a pretty presentation, baking up nice and high. The zippy lime and gingersnap flavors really come through.","recipeIngredient":["2 cups crushed gingersnaps (about 38 cookies)","2 tablespoons sugar","1\/3 cup butter, melted","FILLING:","1 envelope unflavored gelatin","6 tablespoons lime juice","9 ounces white baking chocolate, chopped","2-1\/2 cups heavy whipping cream","3 packages (8 ounces each) cream cheese, softened","1 cup sugar","1 tablespoon grated lime zest"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, combine the gingersnaps, sugar and butter; press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside."},{"@type":"HowToStep","text":"In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minute. Microwave on high for 10-20 seconds; stir until gelatin is dissolved. Set aside."},{"@type":"HowToStep","text":"In a microwave, melt chocolate with 1\/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin."},{"@type":"HowToStep","text":"In a large bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime zest and mix well."},{"@type":"HowToStep","text":"In another large bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers."}],"recipeYield":"12-16 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 348 calories","fatContent":"25g fat (15g saturated fat)","cholesterolContent":"77mg cholesterol","sodiumContent":"206mg sodium","carbohydrateContent":"30g carbohydrate (22g sugars","fiberContent":"0 fiber)","proteinContent":"3g protein. 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I thought the gingersnaps were over powering, and next time I will probably use Nilla wafers or something like that.  Will definately make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePalmtree"},"reviewBody":"Fabulous!!!  I made this last night for a bunco party.  The women at first thought this was professionally made due to its appearance.  Two changes I made:  substituted with neufchatel cream cheese, 1\/3 less fast, and used 1\/2 gingersnaps and 1\/2 lemon cookie wafers for crust--due to a comment saying gingersnaps were overpowering--perfect combo.  I decorated top of cake with 5 lime slices, 1 long lime curl and 5 gold chocolate coin candies to look similar to the above picture.  Most everyone was taking 2-3 slices.  Very re-freshing flavor, velvety smooth texture; most definitely will make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"17145","romance_copy_dek":"The line at the dessert table convinced me this cake was a winner when I served it at a party. It makes a pretty presentation, baking up nice and high. 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