White Chocolate and Lime Ribbon Cheesecake

Position rack in center of oven; preheat to 325° degrees. Lightly butter 9-inch springform pan. Finely chop almonds with graham crackers and sugar in food processor. Add butter and process until crumbs begin to stick together. Press crumbs into bottom and 1 1/2 inches up sides of prepared pan. Bake 10 minutes in the preheated oven. Cool on rack.

In a large mixing bowl, using electric mixer, beat cream cheese 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 (below) 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 cheesecake at 325° 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. (Can be prepared 2 days ahead.)

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 the cream mixture 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 round outer edge of cheesecake. Sprinkle grated white chocolate over Lime Curd around outer edges if desired.

White Chocolate Whipped Cream

1 cup whipping cream 2 oz. white chocolate

Simmer cream. Remove from heat. Add chopped white chocolate. Stir until melted. Chill. Whip.

Lime Curd

1 cup plus 2 tablespoons sugar 2 tablespoons cornstarch 1/2 cup plus 1 tablespoons strained fresh lime juice 1/2 cup whipping cream 5 extra lg. egg yolks 2 tablespoons plus 1 1/2 teaspoon 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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