![]() It creates the most even baking for sure. The best way to bake a cheesecake is in a water bath. Add vanilla, and white chocolate mixture. Blend between each addition, just til incorporated. In a stand mixer, using a paddle attachment, blend the cream cheese and sugar til very smooth – no lumps allowed! Completely softened cream cheese is essential here. Melt white chocolate chips and heavy cream in a double boiler, over low heat. Set aside.ģ – 8oz pkgs full fat cream cheese (at room temp) ![]() Press into the bottom, and up the sides using a measuring cup. Pour into a prepared 8 – 9″ springform pan, sprayed with cooking spray and lined with a parchment paper circle. (I added a TINY amt of bright green food coloring at this point, to make my curd the color of the limes).Ĭombine all ingredients, stir together til blended. Pour mixture through a fine mesh strainer, and cool completely in the refrigerator. Microwave on high, for 1 minute intervals, blend well with a whisk after each minute – for a total of 6 minutes. Make sure it is tall enough for the mixture to DOUBLE in size as it cooks. ![]() It will need to spend the night in the refrigerator, for the best texture and taste.ġ/2 c key lime juice (fresh-squeezed is best!)Īdd all ingredients to a med microwave safe bowl. You will want to make this cake the day before you want to serve it. I thought my creamy, delicious white chocolate cheesecake would be perfect, blended with veins of tart and sweet key lime curd running through it! I used a graham cracker crust – and well, it did come out perfect! This one is for you, Jennifer! My daughter Jennifer loved my recent post for a White Chocolate Raspberry Cheesecake, and asked if I could make it in a KEY LIME version.
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