WHITE CHOCOLATE KEY LIME CHEESECAKE
This is a recipe I made myself because I love the tartness of lime mixed with white chocolate. Also, I love cheesecake!
Provided by Angela
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 2h50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9-inch springform pan.
- Sprinkle graham cracker crumbs into the bottom of the prepared pan.
- Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next.
- Mix white chocolate chips, cream, lime juice, and lime zest together in a stainless steel bowl. Place bowl over a pot of boiling water.
- Stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. Pour the mixture over the graham cracker crumbs in the prepared springform pan.
- Bake in preheated oven the cake's center is set, about 75 minutes. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 36.8 g, Cholesterol 163.7 mg, Fat 41.4 g, Fiber 0.1 g, Protein 10 g, SaturatedFat 25.2 g, Sodium 283.7 mg, Sugar 33.4 g
WHITE CHOCOLATE LIME MOUSSE CAKE
The line at the dessert table convinced me this cake was a winner when I served it at a party. It makes a pretty presentation, baking up nice and high. The zippy lime and gingersnap flavors really come through.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the gingersnaps, sugar and butter; press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside. , In a microwave-safe dish, sprinkle gelatin over lime juice. Let stand for 1 minute. Microwave on high for 10-20 seconds; stir until gelatin is dissolved. Set aside. , In a microwave, melt chocolate with 1/2 cup cream; stir until smooth. Cool slightly; stir in dissolved gelatin. , In a large bowl, beat cream cheese and sugar until smooth. Gradually add chocolate mixture and lime zest and mix well. , In another large bowl, beat remaining cream until stiff peaks form. Gently fold into cream cheese mixture. Spoon over the crust. Cover and chill overnight. Refrigerate leftovers.
Nutrition Facts : Calories 348 calories, Fat 25g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 206mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
KEY LIME CAKE WITH WHITE CHOCOLATE FROSTING (PAULA DEEN)
This is another Paula Deen magazine recipe that we loved. I always have Key lime juice on hand, so when I saw the recipe I had to try it. The cake is light with a yummy white chocolate frosting.
Provided by SweetsLady
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 340. Grease and flour 3 (9 inch) cake pans.
- In large bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
- In medium bowl, combine cake flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Pour evenly into prepared pans, and bake for 18-20 minutes, or until a wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread white chocolate frosting in between layers, and on top and sides of cake. Garnish with Key lime wedges, if desired.
- White Chocolate Frosting:.
- In medium bowl, combine chocolate an dcream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total); let cool completely.
- In large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until fluffy.
WHITE CHOCOLATE KEY LIME MUFFINS OR CAKE
Steps:
- Gather the ingredients.
- Preheat oven to 350 F/175 C. Line standard-size muffin tin with foil liners.
- Blend the flour, baking powder, and salt together in a small bowl. Set aside.
- In a large mixing bowl, cream butter and sugar together with a mixer, beating until blended.
- Add the eggs, lime zest, and lime juice.
- Into the butter-cream mixture in the large bowl, add 1/3 of the flour mixture, stirring until combined.
- Add one-third of the buttermilk, stirring until combined.
- Continue alternating one-third of each until all is mixed well. Fold in white chocolate chips.
- Fill cupcake liners two-thirds full with batter.
- Bake 18 to 20 minutes (or 12 to 14 minutes for mini-muffins) until wooden pick inserted in the center comes out clean.
- Gather the ingredients.
- Whisk powdered sugar and lime juice together until combined and smooth.
- While muffins are still warm, poke holes in the tops of the muffins with a wooden pick.
- Smooth about a teaspoon on top of each warm muffin.
- Cool completely.
- Serve and enjoy!
- Gather the ingredients.
- Preheat oven to 350 F/175 C. Prepare a 9 x 13-inch baking pan by lining with foil (non-stick foil recommended).
- Follow the same mixing instructions as above in the muffins.
- Spread batter evenly in pan.
- Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
- Let rest in pan about 5 minutes and then poke holes all over the top of the cake with a wooden pick.
- Spread glaze evenly over top of cake and cool completely.
- Cut into pieces to serve and enjoy!.
Nutrition Facts : Calories 154 kcal, Carbohydrate 23 g, Cholesterol 61 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 162 mg, Fat 6 g, ServingSize 18 muffins (18 servings), UnsaturatedFat 3 g
WHITE CHOCOLATE KEY LIME BARS
Steps:
- Preheat oven to 350 degrees F. Combine all ingredients in a bowl and press into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan. Bake for 8 to10 minutes, remove from oven. Then reduce oven temperature to 325 degrees F.
- Whisk all ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.
- In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting.
- Ginger Mint Syrup: 1/2 cup water 1/3 cup granulated sugar 2 tablespoons finely chopped candied ginger 1 tablespoon ginger liqueur, such as Canton 1/4 cup packed mint leaves
- In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat. Continue to boil until the syrup is reduced to about 1/3 cup. Remove the pan from the heat and let the mixture cool for 5 minutes. Stir in the ginger liqueur and pour the syrup into a blender. Add the mint leaves and blend until the mint is finely chopped. Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour.
- Garnish with: Mint sprigs Sweetened whipped cream White chocolate curls Candied lime peels Ginger syrup Chopped and toasted macadamia nuts
BEST WHITE CHOCOLATE CAKE
Best white chocolate cake ever! It is pretty dense, kind of like a pound cake. Great with a mascarpone cheese frosting, fresh raspberries, and/or lemon curd.
Provided by andreascakesandcatering
Categories Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter two 10-inch cake pans and line the bottoms with parchment paper. Chop chocolate.
- Sift flour, baking powder, and salt together into a medium bowl.
- Combine chopped chocolate with 1/2 cup cream in a heavy, medium saucepan over low heat; stir until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, 1/2 cup plus 3 tablespoons milk, and vanilla. Remove from the heat.
- Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Stir in dry ingredients alternately with white chocolate mixture.
- Using an electric mixer fitted with clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff, but not dry.
- Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.
- Bake in the oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the cake pans for 15 minutes. Turn cakes out onto a wire rack, peel off parchment paper, and let cool completely, about 15 more minutes.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 52.8 g, Cholesterol 96.5 mg, Fat 17.3 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 157.9 mg, Sugar 34.1 g
WHITE CHOCOLATE KEY LIME CHEESECAKE
Make and share this White Chocolate Key Lime Cheesecake recipe from Food.com.
Provided by mikconmolnar
Categories Cheesecake
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Prepare crust (see below).
- Heat oven to 350°F.
- In bowl beat softened cream cheese until smooth, add heavy cream, sour cream, beaten eggs, sugar, melted butter, flour, corn starch, melted white chocolate, juice from key limes and vanilla. Pour into crust in spring form pan. Bake 1 hour, turn oven off and leave for 1/2 hour with door closed. Chill 12 hours before serving.
- Crust: Melt butter combine ingredients and pat in bottom of spring form pan.
Nutrition Facts : Calories 825.4, Fat 53.8, SaturatedFat 30.2, Cholesterol 214.1, Sodium 447.6, Carbohydrate 78.2, Fiber 1.2, Sugar 65.8, Protein 11.5
CHOCOLATE & LIME CAKE
Give chocolate cake a zesty lift with lime buttercream filling, chocolate and lime icing and candied zest to decorate - an irresistible flavour pairing
Provided by Diana Henry
Categories Dessert
Time 1h50m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm cake tins with baking parchment. Beat the butter and light brown sugar together until pale and fluffy. Add the eggs gradually, beating well between each addition. Fold in the flour, baking powder and cocoa powder. If the mixture is very stiff, stir in the milk.
- Spoon into the cake tins and bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Turn the cakes out onto a wire rack and peel off the parchment. Gently heat the lime juice and caster sugar together, stirring to help the sugar dissolve. While the cakes and the syrup are still warm, pierce the cakes all over using a skewer and spoon over the syrup. Leave to cool completely.
- Next, make the candied lime zest. Pare the zest from the limes, cutting it into broad strips. Cut away the white pith and discard, then slice the zest into matchstick-sized strips. Put them in a pan and cover with water, then bring to the boil. Cook for 1 min, then drain and rinse. Dry and set aside. Juice the limes and add enough water to make 225ml. Heat gently with the sugar until the sugar has melted. Add the strips of zest and simmer until the liquid has almost evaporated and turned syrupy - about 30 mins. Scoop the strips of zest out with a slotted spoon, then place them on parchment to dry.
- To make the buttercream, beat the butter and icing sugar together using an electric mixer or by hand (start off gently or the icing sugar will fly everywhere), until pale and light, but don't beat for so long that it gets too fluffy. Add the lime zest and beat again until smooth. Chill in the fridge until the buttercream is firm, but spreadable.
- To make the icing, heat the cream gently (don't let it boil), then take it off the heat. Add the chocolate and let it melt, stirring to help it along. Put the marmalade in a small pan with the extra 1 tbsp cream and heat slowly to dissolve. Add to the chocolate and cream and stir until everything is blended. Leave to cool a little, but not so long that it becomes firm. Pour over one of the layers of sponge and leave to cool and set - it will run down the sides and drip off.
- Spread the buttercream over the other layer, then put the chocolate coated layer on top. Decorate with the candied lime zest.
Nutrition Facts : Calories 855 calories, Fat 49 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 74 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
WHITE CHOCOLATE KEY LIME PIE RECIPE - (4.4/5)
Provided by Tricia33
Number Of Ingredients 8
Steps:
- On the stove, heat whipping cream and morsels on medium heat, stirring continuously until melted, about 5 minutes. Remove from heat and add sour cream, key lime juice and lime zest. Stir well until smooth. Pour mixture into pie crust, cover and refrigerate for 6 hours or overnight. Garnish with dollops of whipped cream and lime slices.
KEY LIME-WHITE CHOCOLATE COOKIES
The key to these sweet, lightly crisp cookies is rich white chocolate and the refreshing hint of lime in each bite!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 42
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Beat butter, sugars, vanilla and egg in large bowl with spoon until well mixed. Stir in Bisquick mix. Stir in 6 drops food color, white chocolate chunks and lime peel.
- Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until set but not brown. Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 125 mg
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