Key Lime Cheesecake - The Perfect Puree of Napa Valley
Ingredients for the Cheesecake Base: 1.5 lb. Cream cheese (room temperature) 150 g. Creme fraiche 160 g. Sugar 12 g. Vanilla paste 1 ea. Whole egg 2 ea. Egg yol
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Ingredients
- 1 1/2 lb. Cream cheese (room temperature)
- 150 g. Creme fraiche
- 160 g. Sugar
- 12 g. Vanilla paste
- 1 ea. Whole egg
- 2 ea. Egg yolk
- 3 oz. The Perfect Puree Key Lime Concentrate, thawed
- 4oz. The Perfect Puree Lime Zest, thawed
- 150 g. Sugar
- 150 g. Water
- 1 ea. Lemon
- 5 ea. Whole egg
- 300 g. Sugar
- 300 g. Brown sugar
- 200 g. Brown butter (melted)
- 150 g. Butter (melted)
- 1 1/2 tsp. Vanilla paste/extract
- 250 g. All-purpose flour
- 1 1/2 tsp. Sea salt
- 500g – neutral oil (vegetable/ bran/ canola)
- 100g – buckwheat kernels
- 20g – sea salt
- 250g – white chocolate (33-36%)
- 250g – cocoa butter
- Green fat-soluble food coloring as needed
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