What's not to love?
Key Lime-White Chocolate Cheesecake
>>"Classic Southern Key lime pie gets a Nashville spin here, as it's morphed into a tangy cheesecake topped with white chocolate whipped cream, an irresistible combination that is very popular at the cafe. For the crust, we use crumbs from plain biscotti."<<
1-1/2 c. cookie crumbs, made from plain biscotti, gingersnaps, graham crackers, or a combination of
gingersnaps and graham crackers.
2/3 c. plus 3 T. sugar
5 T. unsalted butter, melted and still hot
1 pound cream cheese
1/3 c. sour cream
2 T. flour
1-1/2 t. grated lime zest
1/3 c. fresh or bottled Key lime juice (use more!)
2 oz pure white chocolate, chopped
2/3 c. heavy cream
white chocolate shavings for garnish
1Preheat the oven to 300 degrees. Grease an 8-in. round heavy aluminum cake pan.
2In a small bowl, combine the cookie crumbs with 3 tablespoons of sugar and mix well. Pour in the melted butter and toss to moisten evenly. Dump the crumb mixture into the cake pan and press evenly over the bottom and three-quarters of the way up the sides.
3To make the filling, place the cream cheese, remaining 2/3 cup sugar, sour cream, flour, and lime zest in a food processor and pulse to form a smooth paste. With the machine on, add the eggs through the feed tube, one at a time; scrape down the sides of the bowl. Add the Key lime juice and process to blend. Scrape the filling into the prepared pan.
4Bake in the center of the oven for 45 minutes. Remove the cake from the oven and run a knife all the way around the edges to release the cake. Return the cheesecake to the oven, turn off the heat, and let stand without opening the door for another 15 minutes. Remove the cake from the oven and let cool completely. Cover the cheesecake and refrigerate for at least 3 hours, preferable overnight.
5To remove the cake from the pan, wrap a flat plate or tray with plastic wrap and spray it lightly with nonstick cooking spray. Hold the bottom of the cake pan over low heat until it is slightly warm but not hot. Gently shake the pan from side to side to release the cake. Place the greased plate over the top of the cake and invert it. The cheesecake should slide right out of the pan. Place your serving plate on the bottom of the cake and invert it again so that it is right side up.
6To make the white chocolate whipped cream, melt the white chocolate with 2 tablespoons of heavy cream in a small, heavy saucepan. Remove the heat and let cool to body temperature. With an electric mixer, whip the remaining cream to soft peaks. Add the melted white chocolate and mix well. Whip the white chocolate cream until slightly stiffer peaks form. It will not be as still as lain whipped cream; do not over beat, or the cream and white chocolate may separate. Spread the topping over the cake and refrigerate for at least 1 hour, until set. Sprinkle with the white chocolate shavings. To cut the cake, use a large chef's knife dipped in hot water and wiped clean between cuts to yield perfectly smooth slices of cake.