Photo: Tina Rupp
Adapted from Bon Appétit
White chocolate and lime cheesecake topping, plus a chocolate cookie crust, combine to make this no-bake recipe a winner!
7 ounces high-quality white chocolate, chopped, plus white chocolate curls (optional garnish)
27 chocolate sandwich cookies (about 11 ounces)
1/2 cup chilled whipping cream
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
Lime slices or lime twists (for garnish)
Line 8x8x2-inch square baking pan with foil, extending over all sides. Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water.
Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling.
Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm, at least 2 hours.
Using foil as aid, lift cheesecake out of pan. Cut into 9 bars. Garnish with chocolate curls, if desired, and lime slices or twists.
Yield: 9 bars
To make curls, soften a chocolate bar briefly in the microwave and run a vegetable peeler along one long side.
Recipes: Desserts, Cheesecake Bars, Dairy, Kosher