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White Chocolate and Lime Ribbon Cheesecake



For crust: Position rack in center of oven and preheat to 325F (160C).
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.
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 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 cup 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, 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 shar 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 pastr y bag fitted with small star tip.
Pipe Lime Curd rosettes between cream rosettes 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.