White Chocolate Key Lime Cheesecake

Ingredients and Weight:

1. 2 lbs Cream cheese (1kg)
2. 1 cup White chocolate, melted (240ml)
3. 1 cup Key lime juice (240ml)
4. 1 cup Graham cracker crust (240ml crushed)
5. 1/2 cup Butter, melted (125ml)
6. 3 large Eggs
7. 1/2 cup Sugar (100g)
8. 1 tsp Baking powder (5g)
9. 1/4 tsp Salt (1g)

Preparation Time:

• Preparation Time: 45 minutes
• Cooking Time: 30 minutes at 325°F (165°C)

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Prepare the crust by mixing the melted butter with the crushed Graham crackers and press into the bottom of a springform pan.
2. In a large bowl, mix the cream cheese with sugar until smooth.
3. Add the eggs one by one and mix well after each addition.
4. Stir in the melted white chocolate, key lime juice, baking powder, and salt. Mix until combined.
5. Pour the cheesecake mixture into the prepared crust.
6. Place in the preheated oven and bake for 30 minutes or until the center is almost set.
7. Remove from the oven and let cool before refrigerating for at least 4 hours or overnight.
8. Serve chilled with a fresh fruit topping or whipped cream.

Nutritional Information: (Per serving, assuming 8 servings total) Calories: 520kcal | Fat: 38g | Carbohydrates: 42g | Protein: 8g

Dish Characteristics:

• Rich and creamy texture from the combination of white chocolate and cream cheese.
• Tangy key lime flavor gives a refreshing contrast to the sweetness of the cheesecake.
• Perfect for a special occasion or as a treat for cheese lovers.

User Comments:

1. "This cheesecake is amazing! The combination of white chocolate and key lime is unique and delicious."
2. "I made this for my birthday and it was a hit! The texture was smooth and creamy."
3. "Love the fact that this recipe is easy to follow and the result is so impressive."

Special Precautions and Tips:

• Be sure to use room temperature cream cheese for smoother mixing.
• Use fresh key lime juice for best flavor. If not available, regular lime juice can be used as a substitute.
• Do not overbake; the center should be almost set but still have a little wiggle when you shake the pan.
• Let the cheesecake cool completely before refrigerating to avoid cracking on the surface.