Best 4 Truffles Key Lime Cheesecake Recipes

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Indulge in the exquisite culinary experience of creating a tantalizing Truffles Key Lime Cheesecake. This delectable dessert combines the vibrant, citrusy flavors of key limes with the rich, earthy essence of truffles, resulting in a symphony of flavors that will delight your taste buds. Whether you're a seasoned baker seeking a new masterpiece or an aspiring home cook eager to impress your loved ones, this detailed guide will lead you through the process of crafting this delectable treat.

Here are our top 4 tried and tested recipes!

KEY LIME CHEESECAKE



Key Lime Cheesecake image

Key lime pie meets cheesecake in this refreshing and simple cheesecake recipe! For the best results, use either water bath method described in the recipe and notes below.

Provided by Sally

Categories     Dessert

Time 7h45m

Number Of Ingredients 13

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
5 Tablespoons (71g) unsalted butter, melted
1/4 cup (50g) granulated sugar
four 8-ounce bricks (32 oz/904g) full-fat PHILADELPHIA Cream Cheese, softened to room temperature
1 cup + 2 Tablespoons (225g) granulated sugar
1/2 cup (120ml) key lime juice*
1/3 cup (80g) sour cream or plain yogurt, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon key lime zest*
3 large eggs, at room temperature
homemade whipped cream
fresh berries
key lime or regular lime slices

Steps:

  • Adjust the oven rack to the center position, with a lower oven rack in place for the water bath described in step 5, and preheat oven to 350°F (177°C).
  • If your graham crackers aren't crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in sugar and melted butter until combined. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 10 minutes. Remove from the oven and allow crust to slightly cool as you prepare the filling.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the lime juice, sour cream, vanilla extract, and lime zest then beat on medium-high speed until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
  • Pour cheesecake batter into warm crust. Use a rubber spatula or spoon to smooth it into an even layer.
  • Boil a kettle or pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. Place a large metal baking or roasting pan (I usually use a 9×13-inch baking pan-do not use glass) on the bottom rack of the preheated oven. Pour boiling water into pan, about 1 inch deep. Immediately place the cheesecake on the center rack. Close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself, which is the traditional water bath method explained in the recipe Notes.
  • (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 55-70 minutes or until the center is almost set. When it's done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven, then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
  • Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Add optional toppings if desired. I used a piping tip for the pictured whipped cream. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
  • Cover and store leftover cheesecake in the refrigerator for up to 5 days.

KEY LIME PIE TRUFFLES



Key Lime Pie Truffles image

These key lime truffles have all the classic flavors of key lime pie wrapped into one bite-size candy. The luscious ganache filling gets bright citrus flavor from lime zest, and the truffles are rolled in graham-cracker crumbs for authentic crunch.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 22 to 24 truffles

Number Of Ingredients 7

1/4 cup heavy cream
1/4 cup sweetened condensed milk
Zest of 3 limes
2 cups (about 11 ounces) white chocolate chips
Juice of 2 limes (about 2 tablespoons)
1 tablespoon unsalted butter, at room temperature
5 whole graham crackers, crushed (about 1 cup)

Steps:

  • Combine the heavy cream, condensed milk and lime zest in a small saucepan and place over medium-low heat until the mixture just barely reaches a simmer, about 4 minutes. Remove from heat and allow the lime zest to steep in the cream for about 20 minutes.
  • Place the cream back over medium-low heat and cook until it just barely reaches a simmer, about 3 minutes.
  • Put the white chocolate chips in a medium microwave-safe bowl. Pour the warm cream over the chips and let sit for about 2 minutes. Whisk the mixture until smooth; if there are lumps, microwave the mixture in 15 second intervals, stirring in between intervals, until smooth.
  • Stir in the lime juice. Stir in the butter. Cover with plastic wrap so that the plastic lays directly on the surface of the ganache. Refrigerate until the ganache is firm, 2 1/2 to 3 hours.
  • Line a baking sheet with parchment paper. Put the graham cracker crumbs on a plate. Scoop up 1 tablespoon of the ganache filling and roll it between your hands to form a ball. Roll the ball in the graham-cracker crumbs until completely coated, then place on the prepared baking sheet. Repeat with remaining ganache. Refrigerate until ready to serve.

KEY LIME CHEESECAKE I



Key Lime Cheesecake I image

My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!

Provided by BLUEKAT76

Categories     Desserts     Cakes     Cheesecake Recipes

Yield 12

Number Of Ingredients 8

1 ½ cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
⅔ cup key lime juice

Steps:

  • Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
  • In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
  • Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
  • Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 28.2 g, Cholesterol 124.1 mg, Fat 27.8 g, Fiber 0.4 g, Protein 6.7 g, SaturatedFat 16.7 g, Sodium 290.1 mg, Sugar 20.4 g

KEY LIME CHEESECAKE



Key Lime Cheesecake image

I modified this old family recipe to use healthier ingredients. The texture is so smooth and light. It is a favorite dessert that is enjoyed by all.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 15

3/4 cup reduced-fat graham crackers crumbs (about 4 whole crackers)
Sugar substitute equivalent to 2 tablespoons sugar
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese, cubed
1 package (8 ounces) fat-free cream cheese, cubed
Sugar substitute equivalent to 2/3 cup sugar
1/3 cup sugar
3 tablespoons all-purpose flour
3 large eggs, lightly beaten
1 cup reduced-fat sour cream
1/3 cup key lime or lime juice
2 teaspoons vanilla extract
2 teaspoons grated lime zest
2 drops green food coloring, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a large bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large bowl, beat the cream cheeses, sugar substitute, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, lime juice, vanilla, lime zest and food coloring if desired. Pour filling onto crust. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 40-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill overnight. Refrigerate leftovers.

Nutrition Facts : Calories 205 calories, Fat 12g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate, Fiber 0 fiber), Protein 9g protein.

Tips:

  • To ensure a smooth and creamy cheesecake, make sure all the ingredients are at room temperature before starting.
  • Use a springform pan to easily remove the cheesecake from the pan after baking.
  • Don't overbeat the cheesecake batter, as this can result in a dense and crumbly texture.
  • Bake the cheesecake in a water bath to prevent cracks from forming on the surface.
  • Chill the cheesecake for at least 4 hours, or overnight, before serving to allow the flavors to develop.

Conclusion:

This truffle key lime cheesecake is a delicious and elegant dessert that is perfect for any occasion. With its creamy and tangy filling and rich chocolate ganache, this cheesecake is sure to impress your guests. Follow the recipe and tips above to create a perfect truffle key lime cheesecake that everyone will love.

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