Shelly's Recipe

LEMON CREAM CHEESE MOUSSE CAKE – Paula Deen

Category: Cakes

Crust:
2 cups crushed gingersnaps
1/2 cup unsalted butter, melted
2 tbsp brown sugar

Filling:
6 tbsp fresh lemon juice
1 envelope (about 2 1/4 tsp) unflavored gelatin
2 1/2 cups heavy whipping cream, divided
10 oz white chocolate, chopped
24 oz cream cheese, at room temperature
1 cup sugar
2 tbsp lemon zest

For the crust: In a medium bowl, combine the gingersnaps, butter, and sugar. Press into the bottom and 1-inch up sides of a 10-inch springform pan. Set aside.

For the filling: In a large bowl, combine the lemon juice and gelatin; let stand for 2 minutes.

Bring 1/2 cup cream to a simmer in a small saucepan. Remove from heat, and add white chocolate, stirring until smooth. Stir in the gelatin mixtures, and allow to cool.

beat cream cheese, sugar, and lemon zest until combined. Slowly beat cooled white chocolate mixture into the cream cheese mixture.

In a large bowl, beat remaining cups of cream until soft peaks form. Fold into white chocolate mixture, and pour into prepared springform pan. Cover and freeze overnight. Remove from freezer and gently run a knife around the edges of the pan to release the crust from the side of the pan. Garnish with chocolate curls. Cut into wedges with a knife that has been dipped into hot water.