Best Chocolate Lime Cheesecake Recipes

WHITE CHOCOLATE KEY LIME CHEESECAKE

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.

WHITE CHOCOLATE AND LIME CHEESECAKE BARS

Steps:

• 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.

WHITE CHOCOLATE MOUSSE KEY LIME CHEESECAKE

Steps:

• 1. Crust Mix together the cracker, sugar, and butter. Press the mixture into bottom and 1-inche up the sides of a 10-inch spring form pan. Set aside
• 2. Filling In a medium saucepan over medium heat, add the lime juice. Whisk in the gelatin and 1/2 cup of the heavy cream and bring to a simmer. Remove the pan from the hear. Add 10 ounces of chopped white chocolate, stir until smooth. Allow to cool.
• 3. Using a electric mixer, blend together the cream chess, sugar and lime zest in a medium bowl until smooth. Slowly beat into the cooled white chocolate mixture into cream cheese mixture.
• 4. Using clean, dry beaters, beat the reaming 2-cups heavy cram in a small bowl until it forms soft peaks. Fold it into the white chocolate mixture and pout into the pie crust. Cover and freeze overnight.
• 5. Remove from freezer and run a sharp knife around inside of springform pan to help loosen the pie. Release springform from the bottom of the pan and transfer the pie to serving plate. Grate or curl the white chocolate over the top and garnished with candied limes. Cut into wedges with a knife that has been dipped into hot water and serve.
• 6. Candied Limes Bring a medium-sized saucepan of water to boil over medium heat. Add the lime glance for a couple of minuets. Set aside Put the limes in another medium saucepan and cover with equal parts of sugar and water. Simmer, covered over low heat for 1 hour. Remove the limes and drain until almost dry. Roll into sugar and set aside to dry.
• 7. You can also garnished with fresh limes, squeezing the lime over the sliced cheesecake give it a little zing...

WHITE CHOCOLATE KEY LIME CHEESECAKE

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.

LIME-WHITE CHOCOLATE CHEESECAKE PIE

Steps:

• Combine gingersnaps, butter, and sugar in a large bowl. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.
• Sprinkle gelatin over lime juice in a microwave-safe dish. Let stand for 1 minute. Microwave on high power for about 20 seconds. Stir until gelatin is dissolved. Set aside.
• Combine 1/2 cup heavy cream and chocolate in a large microwave-safe bowl. Melt in 15-second intervals, stirring after each interval, 1 to 3 minutes. Stir until smooth. Cool for 5 minutes.
• Stir dissolved gelatin into the melted chocolate.
• Beat cream cheese and sugar in a large bowl until smooth. Gradually add chocolate mixture and lime zest; mix well.
• Beat remaining heavy cream in another large bowl until stiff peaks form. Gently fold in cream cheese mixture. Spoon over the gingersnap crust. Cover and refrigerate until set, 8 hours to overnight.

WHITE CHOCOLATE-KEY LIME CHEESECAKE SQUARES

Steps:

• Heat oven to 325°F. Lightly grease 8-inch square pan with shortening or cooking spray.
• In medium bowl, beat 1/2 cup butter and the brown sugar with electric mixer on medium speed until creamy. Add 1 teaspoon of the vanilla; beat until blended. On low speed, beat in flour until blended. Press dough into pan. Bake 25 minutes or until golden brown. Cool on cooling rack.
• Meanwhile, in large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until creamy. Add whole egg, 1 teaspoon of the lime peel and remaining 1 teaspoon vanilla; beat well. Add melted white chocolate; beat until combined. Cover; refrigerate.
• In 2-quart saucepan, mix egg yolks, granulated sugar and cornstarch; gradually stir in water and lime juice. Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a metal spoon. Remove from heat; stir in 2 tablespoons butter and remaining 2 teaspoons lime peel. Cool 10 minutes.
• Spread cream cheese filling over baked crust. Pour lime curd over filling.
• Bake 40 minutes or until edges are lightly browned. Cool completely on cooling rack. Chill 2 hours. Cut into 4 rows by 4 rows. Garnish with lime slices. Store in refrigerator.

WHITE CHOCOLATE AND LIME CHEESECAKE BARS

Steps:

• 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 2T melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling. 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.

CHOCOLATE LIME CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• Place a large overlapping piece of aluminum foil over the bottom of the springform pan, and then insert pan ring over it. Fold the foil extra foil up and around the pan and place the whole thing on a second piece of foil, also folding it and pressing it securely around the pan, having a water tight covering.
• In a food processor, process cookies until they are crumb-like, add melted butter and continue to process. Pour crumb mixture into springform pan and press with your fingers to line the pan. Place the pan in the refrigerator to set while you prepare the cheesecake.
• Place a kettle of water on for water bath. In a food processor beat the cream cheese until smooth, add the sugar, eggs, egg yolks, and lime juice.
• Take crumbed pan from the refrigerator and place it in a roasting pan. Pour the cheesecake mixture into the crumb pan, and then carefully pour the hot kettle of water into the roasting pan so the water reaches 1/2 way up the pan so the water does not splash into cheese cake.
• Place roasting pan in oven for 1 hour, checking after 50 minutes. It should feel set, but still wobbly in the center. Take the roasting pan out of the oven, carefully remove the springform pan from the roasting pan and place it on a rack. Peel off the outer layer of foil, and tear away the side bits of the first layer of foil and leave the pan to cool. Once the cake comes to room temperature, place it in the refrigerator for 20 minutes before serving. Transfer to the plate you're going to serve it on, a plate without a lip, or a cake stand. Unclip the springform pan and remove the outer part. Carfully lift the cheesecake removing the metal bottom. The aluminum foil can stay on the cake. Serve chilled.

WHITE CHOCOLATE AND LIME CHEESECAKE

Steps:

• Line bottom and sides of a spring form with ladyfingers, rounded side facing out. Beat cream cheese until smooth. Blend in sugar and chocolate, mix. Sprinkle gelatin on top of lime juice in saucepan. Let stand 5 min to soften. Stir mixture over low heat until gelatin is dissolved. Blend warm gelatine into cheese mixture. Fold cheese mixture into whipped cream. Pour into pan. Chill at least 3 hrs. Garnish with strawberries and lime slices.