White Chocolate & Lime Ribbon Cheesecake
Source of Recipe
www.idunno4recipes.com
List of Ingredients
3/4 cup toasted slivered almonds
7 whole graham crackers, broken
1/2 tablespoon sugar
5 tablespoons chilled, unsalted butter, cut into pieces
FILLING:
8 ounces cream cheese, room temperature
1/4 cup sugar
9 ounces white chocolate, melted, lukewarm
3 large eggs, room temperature
1/4 cup whipping cream
1 teaspoon light rum
1 teaspoon vanilla
1 pinch salt
3 large egg whites, room temperature
1 ounce grated white chocolate
WHIPPED CREAM:
1 cup whipping cream
2 ounces white chocolate
LIME CURD:
1 cup + 2 tbl. sugar
2 tablespoons cornstarch
1/2 cup + 1 tbl. fresh lime juice
1/2 cup whipping cream
5 large egg yolks
2 tablespoons + 1 1/2 tsp. grated lime peel
1 drop green food coloring
6 tablespoons unsalted butter, dicedRecipe
Position rack in center of oven, and preheat to 325ºF. Lightly butter 9 inch diameter springform pan. Finely chop almonds with crackers and sugar in processor. Add butter and process until crumbs begin to stick together. Press crumbs into bottom and 2 inches up sides of prepared pan. Bake 10 minutes. Cool on rack. Maintain oven temperature. Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add white chocolate and beat just until blended. 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 rack. Maintain oven temperature.
Mix 1 1/2 cups Lime Curd with 3 egg whites in small bowl (refrigerate remaining curd for decoration). Starting at outer edge, carefully spoon Lime Curd mixture 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, covering completely. Bake cheesecake until edges are set and center moves only slightly when shaken, about 25 minutes. Cool completely on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.)
Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake 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 pastry bag fitted with small star tip. Pipe Lime Curd rosettes between cream rosettes and round outer edge of cheesecake. Sprinkle grated white chocolate over Lime Curd around outer edges if desired.
WHITE CHOCOLATE WHIPPED CREAM: Simmer cream. Remove from heat. Add chopped white chocolate. Stir until melted. Chill. Whip. LIME CURD:Mix sugar and cornstarch in heavy small saucepan. Gradually add lime juice, stirring until smooth. Mix in cream, yolks, lime peel, and food coloring. Add butter. Bring to boil over medium heat, stirring constantly. Reduce heat to low and stir until thickened and butter is melted, about 1 minute. Immediately pour into small bowl. Press plastic wrap onto surface of curd to prevent skin from forming. Refrigerate curd until well chilled. (Can be prepared up to 1 week ahead.)
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