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White Chocolate and Lime Ribbon Cheesecake
Recipe By : David Gudzikowski
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Desserts
Amount Measure Ingredient -- Preparation Method
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***CRUST***
3/4 cup slivered almonds -- toasted
7 graham crackers -- broken
2 1/2 tablespoons sugar
5 tablespoons butter -- chilled
--cut in pieces
***FILLING***
16 ounces cream cheese -- at room temperature
1/4 cup sugar
9 ounces white chocolate -- melted
--cooled to lukewarm
3 eggs -- extra-large
1/4 cup whipping cream
1 teaspoon light rum
1 teaspoon vanilla extract
pinch salt
1 1/2 cups Lime Curd
3 egg whites -- extra-large
--at room temperature
1 recipe White Chocolate Whipped Cream
1 ounce white chocolate -- grated
For crust: Position rack in center of oven and preheat to 325°. Lightly
butter 9
-inch diameter springform pan. Finely chop almonds with crackers and sugar in p
rocessor. Add butter and process until crumbs begin to stick together. Press cr
umbs into bottom and 2 inches up sides of prepared pan. Bake 10 minutes. Cool o
n rack. Maintain oven temperature.
For filling: Using electric mixer, beat cream cheese in large bowl until light
and fluffy. Gradually beat in sugar. Add white chocolate and beat just until bl
ended. Beat in eggs, then cream, rum, vanilla and salt. Spread half of filling
evenly over crust. Bake until barely set, about 20 minutes. Cool 5 minutes on r
ack. Maintain oven temperature.
Mix 1 1/2 c. Lime Curd with 3 egg whites in small bowl (refrigerate remaining c
urd for decoration). Starting at the outer edge, carefully spoon lime curd mixt
ure over cheese filling, covering completely. Bake 20 minutes. Transfer to rack
and cool 5 minutes.
Starting at outer edge, carefully spoon remaining cheese filling over curd, cov
ering completely. Bake cheesecake until edges are set and center moves only sli
ghtly when shaken, about 25 minutes. Cool completely on rack. Cover and refrige
rate at least 24 hours. (Can be prepared 2 days ahead.)
Run small shar knife around pan sides to loosen. Release pan sides. Transfer ch
eesecake to platter. Spoon White Chocolate Whipped Cream into pastry bag fitted
with large star tip. Pipe rosettes of cream over cheesecake, spacing 1/2 inch
apart and leaving 1/2-inch border at edge. Spoon remaining Lime Curd into pastr
y bag fitted with small star tip. Pipe Lime Curd rosettes between cream rosette
s and around the outer edge of the cheesecake. Sprinkle grated white chocolate
over Lime Curd around the outer edges, if desired. (Can be prepared 6 hours ahe
ad; refrigerate.)
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NOTES : Begin preparing this cheesecake one day ahead to allow the flavors to m
ellow.
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