Recipe: at dinner White Chocolate and Lime Cheesecake

Recipe: at dinner White Chocolate and Lime Cheesecake Delicious, fresh and tasty.

White Chocolate and Lime Cheesecake. In bowl beat softened cream cheese until smooth, add heavy cream, sour cream, beaten eggs, sugar, melted butter, flour, corn starch, melted white chocolate, juice from key limes and vanilla. Pour into crust in spring form pan. Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and.

COMBINE the biscuit crumbs, coconut and butter.

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.

You can cook White Chocolate and Lime Cheesecake using 7 ingredients and 12 steps. Here is how you cook that.

Ingredients of White Chocolate and Lime Cheesecake

1. Prepare of mascarpone.

2. It’s of caster sugar.

3. You need of white chocolate.

4. You need of double cream.

5. It’s of limes.

6. You need of digestive biscuits.

7. You need of butter.

Sprinkle grated white chocolate over Lime Curd around outer edges if desired.

Spoon White Chocolate Whipped Cream into pastry bag fitted with large star tip.

Spoon remaining Lime Curd into pastry bag fitted with small star tip.

Beat in the eggs and egg yolks, then finally the lime juice.

White Chocolate and Lime Cheesecake step by step

1. crumb bisuits.

2. melt butter.

3. add butter to bisuits and mix.

4. line base of a 8in tin with biscuit mix.

5. mix cheese and sugar set aside.

6. melt chocolate and let cool.

7. whip cream to medium peak.

8. add zest and juice of limes to cream and mix.

9. fold chocolate into cream.

10. fold cheese mix into cream chocolate and lime mixture.

11. pour onto biscuit base.

12. place in fridge to set preferably over night.

Pour the cream cheese filling onto the chilled biscuit base, place the tin in a roasting tray and pour hot water from the recently boiled kettle around the foil-wrapped cheesecake to come about halfway up the sides of the springform; don't overfill as you'll only.

The cheesecake can sit in a roasting pan of water in the oven or you can place a roasting pan of hot water on the bottom rack. (This is what I do for flourless chocolate cake!

Works like a charm.) Taking a few extra minutes to prepare a water bath is well worth it.

Pipe rosettes of cream over cheesecake, spacing ½ inch apart and leaving ½-inch border at edge.

Spoon remaining Lime Curd into pastr y bag fitted with small star tip.