This cake was absolutely delicious - a perfect summer dessert. The taste of lemon, cream cheese, and graham cracker crust with a hint of white chocolate, all frozen together into one amazing treat.
It does take a bit of time to make - my kitchen was a disaster after I was finished because you need to use the food processor, electric mixer, saucepan, and several bowls; but believe me, it's worth it!
I would suggest removing the cake from the freezer at least 30 minutes before you want to eat it - otherwise it is very hard to cut and a little chilly to bite into. You can leave it out even longer but I was worried about it melting too much and losing it's shape.
The only thing I changed from the original recipe was to use crushed graham crackers instead of gingersnaps for the crust so I am going to direct you right to Peabody's website (she has prettier pictures anyway!):