Recipe: White Chocolate and Lime Ribbon Cheesecake (with Lime Curd and White Chocolate Whipped Cream) (not Applebee's)

I could not find Applebee's recipe on the Internet. This one is similar as it has the two layers of white chocolate and lime like Applebee's. Hopefully you can tweak the recipe to your liking. Good luck and please share your results with us.

WHITE CHOCOLATE AND LIME RIBBON CHEESECAKE

FOR THE CRUST:
3/4 cup toasted slivered blanched almonds (about 3 ounces)
7 whole graham crackers, broken (about 3 1/2 ounces)
2 1/2 tablespoons sugar
5 tablespoons chilled unsalted butter, cut into pieces
FOR THE FILLING:
2 packages (8 ounce each) cream cheese, room temperature
1/4 cup sugar
9 ounces imported white chocolate, melted, lukewarm
3 extra-large eggs, room temperature
1/4 cup whipping cream
1 teaspoon light rum
1 teaspoon vanilla extract
pinch of salt
Lime Curd (recipe follows), room temperature
3 extra-large egg whites, room temperature
TO SERVE:
White Chocolate Whipped Cream (recipe follows)
1 ounce imported white chocolate, grated (optional)

TO MAKE THE CRUST:
Position rack in center of oven and preheat to 325 degrees F. 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.

TO MAKE THE 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 curd for decoration). Starting at outer edge, carefully spoon lime curd mixture 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.

TO SERVE:
Run small sharp 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 pastry bag fitted with small star tip. Pipe Lime Curd rosettes between cream rosettes and around outer edge of cheesecake.

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

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LIME CURD

1 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
1/2 cup plus 1 tablespoon strained fresh lime juice
1/2 cup whipping cream
5 extra-large egg yolks
2 tablespoons plus 1 1/2 teaspoons grated lime peel
1 drop green food coloring
6 tablespoons unsalted butter, diced

Mix sugar and cornstarch in heavy small saucepan. Gradually add lime juice, stirring until smooth. Mix in cream, yolks, lime peel and food coloring. Add butter. Bring to boil over medium heat, stirring constantly. Reduce heat to low and stir until thickened and butter is melted, about 1 minute. Immediately pour into small bowl. Press plastic wrap onto surface of curd to prevent skin from forming. Refrigerate curd until well chilled.

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WHITE CHOCOLATE WHIPPED CREAM

1 cup whipping cream
2 ounces imported white chocolate, chopped

Brng cream to simmer in heavy small saucepan. Remove from heat. Add white chocolate and stir until smooth. Pour into bowl. Cool completely, stirring occasionally. Refrigerate until well chilled, stirring occasionally. Using electric mixer, beat white chocolate cream until stiff.

Makes 12 servings
Source: Bookwurm/Usenet Newsgroups, 1998