White chocolate and lime ribbon cheesecake

 
                 White Chocolate and Lime Ribbon Cheesecake
 
 Recipe By     : David Gudzikowski
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cheesecakes                      Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***CRUST***
      3/4  cup           slivered almonds -- toasted
    7                    graham crackers -- broken
    2 1/2  tablespoons   sugar
    5      tablespoons   butter -- chilled
                         --cut in pieces
                         ***FILLING***
   16      ounces        cream cheese -- at room temperature
      1/4  cup           sugar
    9      ounces        white chocolate -- melted
                         --cooled to lukewarm
    3                    eggs -- extra-large
      1/4  cup           whipping cream
    1      teaspoon      light rum
    1      teaspoon      vanilla extract
           pinch         salt
    1 1/2  cups          Lime Curd
    3                    egg whites -- extra-large
                         --at room temperature
    1      recipe        White Chocolate Whipped Cream
    1      ounce         white chocolate -- grated
 
 For crust: Position rack in center of oven and preheat to 325°. Lightly
butter 9
 -inch diameter springform pan. Finely chop almonds with crackers and sugar in p
 rocessor. Add butter and process until crumbs begin to stick together. Press cr
 umbs into bottom and 2 inches up sides of prepared pan. Bake 10 minutes. Cool o
 n 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 bl
 ended. 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 r
 ack. Maintain oven temperature.
 
 Mix 1 1/2 c. Lime Curd with 3 egg whites in small bowl (refrigerate remaining c
 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, cov
 ering completely. Bake cheesecake until edges are set and center moves only sli
 ghtly when shaken, about 25 minutes. Cool completely on rack. Cover and refrige
 rate at least 24 hours. (Can be prepared 2 days ahead.)
 
 Run small shar knife around pan sides to loosen. Release pan sides. Transfer ch
 eesecake 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 rosette
 s 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.)
 
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 NOTES : Begin preparing this cheesecake one day ahead to allow the flavors to m
 ellow.