No Bake White Chocolate Lime Cheesecake

• Produce

  • 5 tbsp Lime, zest

• Condiments

  • 1 cup Lime juice, fresh

• Baking & Spices

  • 1/2 cup Brown sugar, light packed
  • 9/16 cup Granulated sugar
  • 2 tbsp Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure store-bought or homemade
  • 2 1/4 cup White chocolate

• Snacks

  • 2 cups Graham cracker crumbs

• Dairy

  • 1 can (300ml | 397g | 14oz sweetened condensed milk, sweetened
  • 1/2 cup Butter
  • 3 (227g | 8oz packages Cream cheese
  • 2 1/3 cup Whipping cream
  • 2/3 cup Whipping cream, whipped

• Desserts

  • 8 sheets Gelatin

Found on eviltwin.kitchen

Description

Ingredients

• 2 cups (250g | 8.8oz) graham cracker crumbs
• 1/2 cup (100g | 3.5oz) light brown sugar, packed
• 1/2 cup (120g | 4.2oz) butter, melted
• 1 tsp pure vanilla extract, (store-bought or homemade)
• 2 tbsp lime zest*
• 1/4 tsp salt (I use Himalayan salt)
• 3- (227g | 8oz) packages cream cheese, at room temperature
• 1/2 cup (100g | 3.5oz) granulated sugar
• 1 can (300ml | 397g | 14oz) sweetened condensed milk
• 1 cup (240ml | 8oz) whipping cream
• 1 cup (240ml) fresh lime juice*
• 2-3 tbsp lime zest*
• 1 cup (175g | 6.25oz) white chocolate, finely chopped
• 8 sheets gelatin (or 2 tbsp (11g) powdered gelatin)
• 1-1/4 cup (220g | 7.7oz) white chocolate, finely chopped
• 1/3 cup (80ml) whipping cream
• 2/3 cup (160ml) whipping cream, whipped
• 2 tbsp powdered sugar
• 1 tbsp grated lime zest*
• 1 tbsp granulated sugar

Directions

• Start by zesting, then juicing 8 limes. I strongly recommend that you use a microplane zester and a 2 in 1 lime and lemon sqeezer. These tools will make your life a whole lot easier!
• Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
• Combine the graham cracker crumbs, brown sugar, melted butter, vanilla extract, salt and about 2 tbsp of the lime zest in a large mixing bowl. Mix until well combined and press firmly at the bottom and about halfway up the side of the prepared pan. Set aside.
• Place the sheet gelatin to soak in a large bowl filled with icy cold water (if using powdered gelatin, sprinkle it over 1 cup of fresh lime juice so it has a chance to bloom).
• Whip the heavy cream until firm peaks form and reserve.
• Melt the white chocolate in a small mixing bowl and set aside.
• In a large mixing bowl, combine the cream cheese and sugar and mix on high speed with an electric mixer for about 2 minutes, until light and fluffy. Add the condensed milk and about 3 tablespoons of lime zest and resume beating until well incorporated.
• Pour in the melted white chocolate and mix on high speed until combined.
• Warm the lime juice over very low heat or in the microwave until barely just warm to the touch (and until gelatin is completely melted, if using powdered gelatin). Its important that the lime juice doesnt become hot or it would hurt/destroy the gelatin; lukewarm is what youre after.
• Remove the sheet gelatin from the water bath and squeeze it between your fingers to remove as much water as possible. Add the gelatin to the warm lime juice, stir until fully dissolved and then pour this into the cream cheese mixture. Resume mixing until its well incorporated, then delicately fold in the whipped cream.
• Pour onto the reserved crust and spread evenly all the way to the side of the pan. Gently tap the side of your pan and give it a little shake to help the top settle and smooth out.
• Place your cake in the fridge until completely set, about 6 hours or better yet, overnight.
• In a small mixing bowl, combine the white chocolate and whipping cream and place that in the microwave for 30 seconds. Allow to rest for 30 seconds and then stir for 30 seconds. If there are still lumps of unmelted chocolate, repeat the process but for 20 seconds this time, and continue doing that until the chocolate is completely melted but not hot, and the ganache is well combined.
• Pour this right over the cheesecake and tilt the pan in a circular motion to spread the ganache all the way to the egde; tap the sides and give the pan a little shake like you did before to help make that top really smooth and even.
• Put the cake back in the refrigerator for about 15 minutes, until the ganache is set.
• Take the cake out of the pan and place it on a cake plate or stand.
• Whip the whipping cream and powdered sugar until firm; in another bowl, combine a tablespoon of grated lime zest with an equal amount of granulated sugar and mix well; Decorate the cake with swirls of whipped cream (I used an open star Ateco #2) and sprinkle some of the sweetened zest over the rosettes, then garnish with slices of lime.
• Serve chilled.