½ cup buttermilk
6 tablespoons fresh lime juice
1 (0.25-ounce) envelope unflavored gelatin
2 (4-ounce) bars white chocolate, chopped
3 (8-ounce) packages cream cheese, softened
2½ cups heavy whipping cream
1 cup confectioners’ sugar
1½ tablespoons fresh lime zest
1 recipe Ginger Snap-Coconut Crust (recipe follows)
Garnish: fresh lime slices, candied lime zest
1. In a medium saucepan, add buttermilk, lime juice, and gelatin; whisk to combine. Bring mixture to a simmer over medium heat; remove pan from heat. Add white chocolate, whisking until smooth; set aside to cool.
2. In a medium bowl, beat cream cheese, whipping cream, confectioners’ sugar, and zest with an electric mixer on high speed until smooth. Add cooled white chocolate mixture, and beat until combined. Spread mixture into prepared Ginger Snap-Coconut Crust. Cover with plastic wrap, and place in freezer for 8 to 12 hours.
3. To serve, remove from freezer and refrigerate for 2 hours. Remove springform ring, and garnish with fresh lime slices and candied lime zest, if desired. Cut slices with a warm knife. Store covered in refrigerator.
Ginger Snap-Coconut Crust
Makes 1 (10-inch) crust
2 cups finely ground gingersnap cookies
1/2 cup finely ground toasted coconut
1/3 cup finely packed light brown sugar
1/3 cup butter, melted
1. In a large bowl, combine cookies, coconut, and sugar. Add butter, stirring to combine. Press mixture in bottom and up sides of a 10-inch springform pan. Refrigerate for at least 2 hours.