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White Chocolate and Lime Ribbon Cheesecake

Make White Chocolate and Lime Ribbon Cheesecake at home with Sugar, Butter Chilled, Cream Cheese At Room Temperature, White Chocolate Melted, and Whipping Cream. Keep it handy for the next time you cook it.

Ingredients

• 2 1/2 tbsp
• 5 tbsp
• 16 oz
• 1/4 cup
• 9 oz
• 1/4 cup
• 1 tsp
• 1 oz

Method (preview)

1. 1

   For crust: Position rack in center of oven and preheat to 325°. Lightly butter 9

2. 2

   Inch diameter springform pan.

3. 3

   Finely chop almonds with crackers and sugar in p rocessor.

4. 4

   Add butter and process until crumbs begin to stick together.

5. 5

   Press cr umbs into bottom and 2 inches up sides of prepared pan.

6. 6

   Bake 10 minutes.

7. 7

   Cool o n rack.

8. 8

   Maintain oven temperature.

9. 9

   For filling: Using electric mixer, beat cream cheese in large bowl until light and fluffy.

10. 10

    Gradually beat in sugar.

11. 11

    Add white chocolate and beat just until bl ended.

12. 12

    Beat in eggs, then cream, rum, vanilla and salt.

13. 13

    Spread half of filling evenly over crust.

14. 14

    Bake until barely set, about 20 minutes.

15. 15

    Cool 5 minutes on r ack.

16. 16

    Maintain oven temperature.

17. 17

    Mix 1 1/2 c. Lime Curd with 3 egg whites in small bowl (refrigerate remaining c urd for decoration).

18. 18

    Bake 20 minutes.

19. 19

    Transfer to rack and cool 5 minutes.

20. 20

    Bake cheesecake until edges are set and center moves only sli ghtly when shaken, about 25 minutes.

21. 21

    Cool completely on rack.

22. 22

    Cover and refrige rate at least 24 hours. (Can be prepared 2 days ahead.)