This cake is easy to pull together, offers a lovely presentation and delivers in spades when it comes to taste.
Ingredients
- 1 package unflavored gelatin
- 6 tbsp fresh squeezed lemon juice
- 1 1/4 tsp lime zest
- 2 1/4 cups heavy cream, divided
- 12 oz white chocolate chips
- 2 cups crumbled chocolate wafers
- 1 1/4 cups granulated sugar, plus 2 tbsp, divided
- 1 stick unsalted butter, melted
- 8 oz low-fat cream cheese
- 1/4 cup water
- 1 lb Stemilt dark sweet cherries, pitted and halved
This cake is easy to pull together, offers a lovely presentation and delivers in spades when it comes to taste.
Rate this recipe:
(1 votes, average: 5.00 out of 5)
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(1 votes, average: 5.00 out of 5)Loading...Instructions
- Heat gelatin and lemon juice in a saucepan over medium high heat, until gelatin is just dissolved, about 1 minute. Add 1 teaspoon of lime zest, ¼ cup of heavy cream and white chocolate; continue cooking, stirring intermittently, until chocolate is completely melted, about 5 minutes. Set aside to cool, about 20 to 30 minutes. (Note: transfer mixture from warm saucepan to a glass bowl to accelerate cooling, if desired.)
- Meanwhile, mix crumbled chocolate wafers, 1 cup granulated sugar and butter in a small bowl, until completely combined. Press wafer mixture into the bottom of a 9-inch removable bottom cake tin (with 3-inch sides) to form a “crust” with a 1- to 2-inch outside edge. Set aside.
- In a large mixing bowl, cream 1 cup sugar and cream cheese until fluffy. Add ¼ teaspoon lime zest and continue beating until mixed through. Add cream cheese mixture to white chocolate mixture that has cooled. Mix together with a large spoon or spatula, until completely combined. Set aside.
- In the bowl of an electric mixer, beat 2 cups heavy cream until light and fluffy, about 1 to 2 minutes. Carefully fold whipped cream into the cream cheese-white chocolate mixture, to fully combine while being careful not to deflate the whipped cream too much. Pour mixture into chocolate wafer crust. Cover with plastic wrap and place in freezer for 24 hours.
- To make cherry topping:
- Heat water and remaining 2 tablespoons of granulated sugar in a saucepan over medium high heat (to create a simple syrup), stirring frequently until sugar is completely dissolved, about 1 minute. Remove pan from heat and let cool. Once cooled, mix simple syrup and cherries in a bowl until cherries are nicely coated. Then place a fine mesh strainer over a second bowl and pour cherries into strainer. (This will remove excess syrup from cherries. You want cherries to have a subtle glaze but not be “wet.”).
- Remove icebox cake from freezer about 15 to 20 minutes before serving. Remove outer ring of cake tin to “un-tin” cake and place cake on a serving dish. Top cake with a tumble of glazed cherries and serve immediately.
Nutritional Information
Per Serving
- Calories: 792
- Fat Content: 49
- Protein Content: 8.9
- Carbohydrate Content: 79.5
- Fiber Content: 1.6
- Sugar Content: 65.2
