LEMON-CHOCOLATE CHEESECAKE TRUFFLES
Treat your family and friends to these Lemon-Chocolate Cheesecake Truffles. These creamy, chocolatey truffles have a touch of lemon and are the perfect addition to the dessert buffet. Warning: your family will ask you to make these Lemon-Chocolate Cheesecake Truffles for every gathering!
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 12 servings, 2 truffles each
Number Of Ingredients 5
Steps:
- Beat cream cheese in large bowl with mixer until creamy. Add graham crumbs, sugar, lemon juice and 1 tsp. lemon zest; mix well.
- Scoop cream cheese mixture into 24 (1-inch) balls, using about 1 Tbsp. cream cheese mixture for each ball. Place on waxed paper-covered baking sheet. Freeze 10 min.
- Melt chocolate as directed on package. Dip cream cheese balls, 1 at a time, into melted chocolate, turning until evenly coated with chocolate. Return to baking sheet; sprinkle with remaining zest.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
LEMONY WHITE CHOCOLATE CHEESECAKE
Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! -Marlene Schollenberger, Bloomington, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. , In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon zest strips if desired. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.
Nutrition Facts : Calories 637 calories, Fat 45g fat (28g saturated fat), Cholesterol 182mg cholesterol, Sodium 327mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 0 fiber), Protein 11g protein.
CHOCOLATE TRUFFLE CHEESECAKE
I first served this at a holiday dinner party to rave reviews. I don't remember where I got the recipe originally, but it has been a hit! The cake will seem underbaked in the center but will firm up as it is cooling and it will firm up further in the refrigerator. I recommend baking your cheesecakes the day before you need them. You can decorate the top with melted white chocolate or with truffles.
Provided by Lvs2Cook
Categories Cheesecake
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees.
- Mix crust ingredients together and press into the bottom of a 9 inch springform pan.
- Melt the chocolate chips, making sure that they are very smooth.
- In a large bowl, beat cream cheese until fluffy.
- Gradually beat in condensed milk until smooth.
- Add melted chocolate, eggs, and vanilla.
- Beat on low speed until the ingredients are thoroughly blended.
- Pour the filling into the prepared crust.
- Bake at 300 degrees for 55 minutes.
Nutrition Facts : Calories 904.5, Fat 62.9, SaturatedFat 37.3, Cholesterol 251.3, Sodium 492, Carbohydrate 77.3, Fiber 2.5, Sugar 55.1, Protein 16.9
WHITE CHOCOLATE AND LEMON TRUFFLES
With so few ingredients, this is a lovely treat that doesn't involve going to the store and spending a fortune there. In between chilling times, you have to work quite quickly with these truffles- I wanted the filling to be soft and creamy so it does begin to melt around the edges if it's in your hands for too long. It is important to use white chocolate chips to dip the truffles in. The chips are designed to melt at a higher temperature so the truffle doesn't melt in your hands as you are eating it! Cook time is chill time.
Provided by Shuzbud
Categories Dessert
Time 3h15m
Yield 15 truffles, 15 serving(s)
Number Of Ingredients 5
Steps:
- In a double boiler, melt the white chocolate (not the chips). You can use a microwave instead of a double boiler, but be very careful not to melt the chocolate too quickly and caramelise it.
- Add the lemon curd and mix.
- Add the cream and mix.
- Put in the freezer to chill for 2-3 hours.
- Take the mixture out of the freezer and shape into truffle-sized balls. Dust powdered sugar over your hands to stop the truffles melting around the edges. Put the balls on a baking tray covered with baking paper.
- Put back in the freezer for 1 hour.
- After about 30 mins, melt the white chocolate chips in a double boiler or microwave.
- Let the melted chips sit for 20-30 mins to reach room temperature (this will give the truffles a thicker coating of chocolate). If you wait much longer, the chocolate will resolidify and need warming again- this is not a problem as the truffles can stay in the freezer for longer. If the chocolate has cooled too far, it will not coat the truffles evenly.
- Put the melted chocolate in a small bowl or shotglass and coat each truffle with a layer of white chocolate. Put back on the baking paper and put in the fridge for a few minutes to set.
- Serve slightly chilled.
Nutrition Facts : Calories 95.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 3.8, Sodium 15.7, Carbohydrate 10.1, Sugar 10.1, Protein 1
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