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How To make Easter White Chocolate and Lime Cheesecake
Ingredients
6
oz
soft lady fingers
2
pk
philadelphia cheese (2x250g)
1
cup
sugar
6
each
white chocolate squares
1/4
cup
lime juice
1
each
gelatine env. unflavored
2
teaspoon
lime peel, fine grated
1
cup
whipping cream, whipped
1
strawberries
1
lime slices
Directions:
Melt chocolate. Halve lady fingers lengthwise. Line bottom and sides of an 8 1/2-inch springform pan with ladyfingers, rounded sides facing out. Beat cream cheese on lowest speed of electric mixer until smooth. Blend in sugar and chocolate; mix well. Sprinkle geletine on top of lime juice in saucepan. Let stand 5 minutes to soften. Stir mixture over low heat until gelatine is dissolved. Blend warm gelatine and lime peel into cheese mixture. Fold cheese mixture into whipped cream. Pour into pan. Chill at least 3 hours. Garnish with strawberries and lime slices.
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Vegan White Chocolate Blueberry Cheesecake || Gretchen's Bakery
This flavor combination happens to be one of my most popular cheesecake recipes from Gretchen’s Bakery before I went vegan, so I figured let’s see how we can veganize this baby, this way everyone can enjoy it!
So if you are egg sensitive or dairy allergic you came to the right place!
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CLICK HERE FOR WHY I DO NOT LIKE SPRINGFORM PANS
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CLICK HERE FOR ALL MY VEGAN RECIPES
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I have been vegan for a while now and I have been super conflicted with my channel not being in alignment with my life and my beliefs
I am transitioning my channel/blog to align with my beliefs, I have been veg for 8+ years and have been in severe conflict here on my channel and when I owned my bakery by promoting the exploited animal industry, so I finally got off the fence and decided to stop being a hypocrite and follow my heart and soul passion.
I understand not everyone cares to be open to this kind of baking
(although I have been making some of my BEST recipes more recently!)
So I hope and wish that folks will be open minded and give me the same understanding for following my heart.
This has not been the case 100% so far, as I have sadly been met with anger and hatred
However others have been showing tremendous support and encouragement. I hope you will at least give it a chance. :)
I will not eliminate my old recipes and will still help you all with baking of any kind just like always!
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Music Credit CARPE DIEM by Kevin MacLeod
Licensed under Creative Commons: By Attribution 3.0
White chocolate and Lime cheesecake
For full recipe go to my website once a week kitchen
How To Make: White Chocolate Passionfruit Cheesecake
Here’s a recipe for a breathtaking centerpiece to liven up any party!
It needs a fair bit of preparation but the results are worth the effort, and will certainly stir up conversation when your loved ones find out that this rich, chocolately‘cheesecake’ has no milk nor cheese at all!
Selamat Hari Raya to all of my Muslim friends, and stay safe on the roads this ‘balik kampung’ season!
WHITE CHOCOLATE PASSIONFRUIT CHEESECAKE
TIME NEEDED: Overnight to soak cashews, 25 minutes to make cake, 2-3 hours of cake-setting time
INGREDIENTS:
CHEESECAKE LAYER:
2 cups cashews soaked overnight in 3 cups purified water
6 cubes Big Tree Farms Raw Cacao butter
1/4 cup nondairy milk
1 1/2 tbsp fresh lime juice
4-5 tbsp natural sweetener (Coconut Nectar or Agave Syrup)
1 tbsp nutritional yeast
1 1/2 tbsp virgin coconut oil
1 1/2 tsp vanilla essence
1/2 tsp pink Himalayan salt
CRUST:
1 cup of mixed nuts (Suggestions: almonds, walnuts, brazil nuts, hazelnuts, pecans, pumpkin seeds etc.)
10 Mazafati dates with the seeds removed
1 tbsp Big Tree Farms Raw Cacao Powder
1 tbsp virgin coconut oil
1/4 tsp pink Himalayan salt
PASSIONFRUIT LAYER:
2 tsp agar powder
1 1/4 cups water
3/4 cup fresh passionfruit pulp
3 tbsp brown sugar
METHOD:
1. Melt the cacao cubes through double boiling for 3-5 minutes. This means gently simmering the cubes with steam. My set-up is a stainless steel plate that fits perfectly over a stainless steel pot. You could also replace the plate with one made of heat-resistant glass. There are many online references on how to make a simple double boiling setup. Set melted butter aside.
2. Put all crust ingredients into a food processor and blend until the mixture becomes a sticky, chunky dough.
3. In a 7 inch springform pan, flatten the crust evenly against the bottom with your hands.
4. Put all cheesecake layer ingredients into food processor and blend until a rich, smooth paste is achieved.
5. Pour the paste into the pan over the crust and even out the surface with a spatula. Place pan in the freezer while you do the next step, to allow cheesecake layer to slightly harden.
6. Referring to the passionfruit layer ingredients, place water into a pot and set to boil.Just as it starts to bubble, put in the agar and brown sugar and stir contantly for 3-5 minutes until the agar has fully dissolved. Turn off the heat, pour in the passionfruit pulp and stir in evenly.
7. Remove cake from the freezer and pour passionfruit agar mix on top of the cheesecake layer. Put the cake in the fridge and wait to set for 2-3 hours.
CHOCOLATE AND LIME CHEESECAKE
Chocolate cheesecake with a lime marshmallow topping decorated with melted chocolate.'
RECIPE
Add 75 grams of melted butter to 125 grams of malt biscuits.
Press into a greased & lined 20 cm cake tin and place in freezer.
Add 1/2 cup each of castor sugar & cream & 50 grams melted butter to 500 grams cream cheese.
Beat until smooth.
Add 400 grams melted chocolate-beat again.
Pour over base and smooth with back of spoon-place in freezer.
Add 11/2 cups of cold water to one packet of jelly-leave to soak 10 mins.
Boil jelly without stirring for another 10 mins.
Add cooled jelly to one cup of icing sugar & beat until thick.
Pour over cheesecake & drizzle with melted chocolate.
EASTER DESSERT - Cookies and Cream White Chocolate Mousse Filled Easter Eggs
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The perfect addition to your Easter Dessert Buffet Table - Cookies and Cream White Chocolate Mousse Filled Easter Eggs. Super simple and very tasty - ENJOY!
RELATED LINKS:
Mini Shot Glass and Desert Cups:
Chocolate Mousse Dessert Recipes:
INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
INGREDIENTS:
CRUMB BASE:
20 Mini Oreos
WHITE CHOCOLATE COOKIES AND CREAM MOUSSE:
180g Block Nestle Milky Bar with Baked Cookies
600mL Whipping Cream
CHOCOLATE SAUCE:
120g Dark Chocolate
100g Whipping Cream
EXTRAS:
Cadbury Chocolate Easter Eggs
EQUIPMENT/INGREDIENTS: (Affiliate)
Kitchen Scales:
Dessert Cups:
Food Gloves:
Piping Bags:
Piping Tip:
Chopping Board (Similar):
Knife:
Large Pyrex Jug:
Small Pyrex Jug:
Silicone Spatula:
Hand Mixer(Similar):
Mini Processor:
Silicone Whisk (Similar):
Oroes:
Cadbury Cookies and Cream Chocolate: Coles Australia
Cadbury Easter Eggs: Coles Australia
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MUSIC:
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license
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#EasterEgg #Chocolate #Cheesecake #CookiesAndCream
Key Lime Cheesecake w/ pecan shortbread crust
My all time favorite dessert is cheesecake. I recently had the keylime cheesecake from Cheesecake Factory and decided , I'm making my own..lol. Enjoy..Love ya lots
Ingredients:
3 packages cream cheese
I cup sour cream
1 cup sugar
4 eggs
Tsp vanilla extract
Key lime juice( to taste)
2 or 3 limes for zest
Crust:
Pecan shortbread cookies(1 pack)
Tbsp sugar
3 tbsp butter(melted)