This torte is tart and tangy. I take it to a lot of potluck dinners and everyone raves and begs for the recipe. It is easy and can be made several days ahead. Decorate with dollops of whipped cream, raspberries, and fresh mint leaves, if desired.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

669.2 calories; 7.7 g protein; 46.3 g carbohydrates; 146.7 mg cholesterol; 295 mg sodium. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/09/2007
I'm a Culinart Arts student and I made this as a homework assignment and boy oh boy did it go over big! It's very rich and creamy I just called it a cheesecake and went with it. This also works INCREDIBLY well as a frozen dessert. You do have to let it thaw a little before cutting into it maybe 10 minutes or so but it's soooooo good! Read More
(55)

Most helpful critical review

Rating: 3 stars
08/05/2007
This was okay but not worth the expense. None of the flavors were strong enough to come through-not even the chocolate. The texture was nice and it looked pretty. Read More
(8)
72 Ratings
  • 5 star values: 56
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/09/2007
I'm a Culinart Arts student and I made this as a homework assignment and boy oh boy did it go over big! It's very rich and creamy I just called it a cheesecake and went with it. This also works INCREDIBLY well as a frozen dessert. You do have to let it thaw a little before cutting into it maybe 10 minutes or so but it's soooooo good! Read More
(55)
Rating: 4 stars
12/09/2007
I'm a Culinart Arts student and I made this as a homework assignment and boy oh boy did it go over big! It's very rich and creamy I just called it a cheesecake and went with it. This also works INCREDIBLY well as a frozen dessert. You do have to let it thaw a little before cutting into it maybe 10 minutes or so but it's soooooo good! Read More
(55)
Rating: 5 stars
07/04/2007
This was delicious! I made this for my husband's birthday particularly because it is waaaay toooooo hot to turn the oven on right now in Southern CA. The texture is light the ginger snap crust is far better than the typical graham cracker crust the tanginess is refreshing and the cheesecake has already disappeared from the fridge. I am very picky about desserts having worked as a pro baker. THIS IS VERY GOOD! Read More
(40)
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Rating: 5 stars
10/03/2006
My family really enjoyed this recipe. The only thing I would change would be the name - I would call it No Bake Lime Cheesecake! Easy to make - the flavors blended perfectly - light rich dessert that will be made again at my house. Thanks for sharing this recipe. Read More
(25)
Rating: 5 stars
09/15/2011
I turned it into a lower calorie version by: Not adding sugar to the cookie base and used only 1 cup cookies rather than 2 c (plenty!). Used only 4 tbs butter. I used 1/2 pint of cream to melt the white chocolate in. With the other half pint I made topping of whipped cream dollops with just a touch of sugar and a dash of vanilla (don't need a topping but it looks pretty). I DID NOT add whipped cream to the mixture at all (totally unnecessary calories!). I also added only a 1/4 cup sugar and 1/4 cup Trulia rather than 1 cup sugar to the cream cheese mixture. Trulia does not have that "diet" after taste and it's much healthier for you. I used the low fat cream cheese and cut it down to 2 1/2 8 oz. packages instead of 3. The white chocolate and lime juice gives the flavor and the cream cheese is the texture. You need to let it sit overnight for the rich texture to set in. I dare you to be able to tell this is a lower calories version. My family had no idea and said the texture and taste was like it was purchased from a bakery. I did not use any lime zest (didn't want the texture). It would have been pretty with mint leaves to decorate but since I didn't have any I added some colored dots instead only on the whip cream dollops but added them all over on one slice just for a better photo presentation. (see photo above). This should be called a key lime cheesecake. It's probably the best I've ever tasted! "Just the right tartness and not overly sweet" is what my family said. Read More
(19)
Rating: 5 stars
03/23/2011
Incredibly creamy tart and delicious! I cannot begin to tell you the look on people's faces when they enjoy this dessert - I used it as a dessert special in the restaurant where I work and it's been going over amazingly well. People rave! I use a tad more cream to make it a little lighter. And the only comment I'd make is to chop up the zest if you end up with longer strings...it's unappealing otherwise. I also should say I stuck with graham cracker crumbs since some people have an aversion to gingersnaps (I personally love them and think they'd go perfectly with this recipe!) I tell people it's like if key lime pie and cheesecake had a baby...that's this dessert. Amazing! Read More
(17)
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Rating: 5 stars
09/08/2008
I have tried many key lime recipes for my boyfriend- he loved this one! kind of like key lime pie. Definatly double the key lime juice and add slightly more zest. i was making 2- i made 2 crusts and then realized one batch of filling was enough for 2 cakes. Yum! a keeper recipe. Read More
(16)
Rating: 5 stars
04/28/2008
Very good and refreshing- not a heavy taste- very light and I didn't even have to bake it! 2nd time I made it I substited lemon for the lime and that was very good too. Be sure to add the zest as it wasn't the same without it! Read More
(14)
Rating: 5 stars
05/26/2008
This dessert is wonderful! I brought it to a BBQ and everyone who tried it loved it. I did switch out the whipped heavy cream for cool whip and used nilla wafers for the crust but followed everything else to a "T". I will definately make this one again! Read More
(10)
Rating: 4 stars
06/30/2009
OMG! Thanks for sharing this recipe. The gingersnaps made it! My husband asked that next time I double the crust so it would be thicker. And my four year old asked that I not put grass in the pie (the lime zest). It was wonderful. The only thing I changed was to increase the white chocolate to 12 oz and the lime juice to a little more than a cup. Light and refreshing but I couldn't taste the white chocolate at all so next time I probably just leave that out. Thanks for sharing. Read More
(8)
Rating: 3 stars
08/05/2007
This was okay but not worth the expense. None of the flavors were strong enough to come through-not even the chocolate. The texture was nice and it looked pretty. Read More
(8)