White Chocolate Cheesecake with Lime Swirl on Macadamia-Graham Cracker Crust

Directions

• Lime Curd Topping
• Combine all ingredients into a large microwave safe bowl. You want room for the ingredients to expand as they cook. For 6 minutes, microwave on high at 1 minute intervals. Whisk thoroughly between each cook period.
• Once mixture has cooked and is thickened, pour through a fine strainer to remove egg bits and chunky material. If desired, add two drops of green food coloring to brighten the color.
• Allow the lime mix to cool completely before using in cheesecake batter.
• Macadamia Nut Graham Cracker Crust
• Grease, or line a springform pan with parchment paper.
• Combine the dry ingredients into a medium bowl and mix well. Pour in the melted butter and stir to incorporate.
• Press mixture into the prepared pan and press down firmly and up the sides of the pan. Set aside.
• White Chocolate Cheesecake
• Preheat the oven to 325 degrees F.
• Melt white chocolate with the heavy whipping cream in a double boiler, stirring until evenly melted.
• Combine the softened cream cheese and sugar into a large mixing bowl and beat with a mixer for 2-3 minutes to dissolve the granulated sugar.
• Add the eggs one at a time, mixing on medium until the last stripes of yellow fade from each egg.
• Scrape down the sides of the bowl and pour in the vanilla and melted white chocolate and cream mixture. Mix to combine.
• Pour half of the cheesecake batter into the prepared crust. Then spoon half of the lime topping, using small globs, on top of the cheesecake batter. Leave spaces between the globs to allow room for the swirl effect.
• Take the back end of a dining utensil and carefully swirl the lime mix throughout the surface of the cheesecake filling.
• Slowly pour the remaining cheesecake batter into the pan and spoon the rest of the lime topping randomly across the top.
• Again, take the back end of a dining utensil and carefully swirl the lime mix throughout the surface of the cheesecake filling. Be careful not to insert the utensil too deep now. We do not want to overmix this as we want the random swirl pattern.
• Bake the cheesecake on the middle rack for approximately 1 hour and 10 minutes. Cheesecake is done when the edges are set and the center is slightly jiggly.
• Allow to cool completely on the counter. Our cheesecake is still baking when we take it out of the oven, we don’t want to rush our cheesecake by putting it into the fridge too soon.
• Once cheesecake has cooled, allow to refrigerate for a few hours or overnight.
• When ready to serve, dust with powdered sugar, graham cracker crumbs, crushed macadamia nuts, and freshly sliced limes.