1 recipe graham cracker crust
2 lb cream cheese
1-1/4 cup granulated sugar
7 large eggs
1/2 lb white chocolate
1 cup sour cream (room temperature)
3 oz key lime juice (fresh)
1 tsp key lime zest, minced (optional)
1 tsp vanilla extract
1 pinch sea salt
Topping (optional):
8 oz crème fraîche
2 Tbsp powdered sugar
Procedure:
1. Prepare one graham cracker crust recipe (not given) and press onto the bottom and up the sides of a greased 10-inch springform pan. Bake and let cool on a wire rack.
2. In a mixer, whip cream cheese until smooth but not airy. Gradually mix in sugar. Stop, scrape down the sides of the mixer bowl, and mix again.
3. Slowly add eggs until all are incorporated. Stop, scrape down, and mix again. Remove cream cheese from mixer.
4. In double boiler, melt white chocolate.
5. In mixing bowl, whisk melted chocolate into sour cream until smooth. Add lime juice, zest, vanilla, and salt.
6. Fold sour cream mixture into cream cheese batter until smooth. Pour into crust. Bake at 350° for 55 to 65 minutes until center is almost set.
7. Cool on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen. Chill for 3 to 4 hours or overnight for best results.
8. Before serving, mix crème fraîche and powdered sugar until creamy. Spread on top of cheesecake, drizzling down the edges. Cut and serve.
Recipe Type: Authentic2 lb cream cheese
1-1/4 cup granulated sugar
7 large eggs
1/2 lb white chocolate
1 cup sour cream (room temperature)
3 oz key lime juice (fresh)
1 tsp key lime zest, minced (optional)
1 tsp vanilla extract
1 pinch sea salt
Topping (optional):
8 oz crème fraîche
2 Tbsp powdered sugar
Procedure:
1. Prepare one graham cracker crust recipe (not given) and press onto the bottom and up the sides of a greased 10-inch springform pan. Bake and let cool on a wire rack.
2. In a mixer, whip cream cheese until smooth but not airy. Gradually mix in sugar. Stop, scrape down the sides of the mixer bowl, and mix again.
3. Slowly add eggs until all are incorporated. Stop, scrape down, and mix again. Remove cream cheese from mixer.
4. In double boiler, melt white chocolate.
5. In mixing bowl, whisk melted chocolate into sour cream until smooth. Add lime juice, zest, vanilla, and salt.
6. Fold sour cream mixture into cream cheese batter until smooth. Pour into crust. Bake at 350° for 55 to 65 minutes until center is almost set.
7. Cool on wire rack for 10 minutes. Carefully run knife around edge of pan to loosen. Chill for 3 to 4 hours or overnight for best results.
8. Before serving, mix crème fraîche and powdered sugar until creamy. Spread on top of cheesecake, drizzling down the edges. Cut and serve.
Submitted By: Elaine Speer
Recipe Author: Hanover Street Chophouse
Restaurant: Hanover Street Chophouse, 149 Hanover Street, Manchester, NH
Source: http://www.writerloriferguson.com/wp/wp-content/uploads/Chophouse-article.pdf