Ingredients for Baker's Easter White Chocolate And Lime Cheesecake
- 1 (7 ounce) package (approx. 15-20) ladyfingers
- 16 ounces (2 packages) cream cheese
- 1 ½ cups granulated sugar
- 12 ounces white chocolate baking squares
- ¼ cup fresh lime juice
- 1 tablespoon unflavored gelatin
- zest of 2 limes
- 2 cups heavy cream, whipped
- lime slices, for garnish
- fresh strawberries, for garnish
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How to Make Baker's Easter White Chocolate And Lime Cheesecake
- Line the bottom and sides of an 8-inch springform pan with approximately 15-20 ladyfingers, rounded side facing out.
- Beat 16 ounces (2 packages) of cream cheese with an electric mixer on low speed until completely smooth and creamy.
- Gradually blend in 1 ½ cups of granulated sugar and 12 ounces of white chocolate, melted and cooled slightly.
- Mix until thoroughly combined and smooth.
- In a small saucepan, sprinkle 1 tablespoon of unflavored gelatin over ¼ cup of fresh lime juice.
- Let stand for 5 minutes to allow the gelatin to soften.
- Stir the mixture over low heat until the gelatin is completely dissolved. Do not boil.
- Gently blend the warm gelatin mixture and the zest of 2 limes into the cream cheese mixture. Then, fold in 2 cups of whipped heavy cream until just combined.
- Carefully pour the cheesecake batter into the prepared springform pan.
- Chill in the refrigerator for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
- Before serving, garnish with fresh strawberries and lime slices.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
180g
Fat
118g
Carbs
18g
