2nd Place Everybody Loves Chocolate - 2011
Laurel Gray - Richmond, Virginia - Chesterfield County Fair
Developed over a camp stove during a power outage after Hurricane Irene,
this is a fabulous dessert for a crowd
who loves key lime pie and cheesecake
- it's a gorgeous and, delicious combination!
Serves 16
Hurricane Truffle Shuffle
No Bake Key Lime Cheesecake with a Mint Truffle Center
Crust:
| 3 cups graham crackers, crushed into a fine crumb (18 - 20 full crackers) |
| ⅔ cup sugar |
| 1 stick plus 3 tablespoons butter, melted |
Directions
Combine crumbs, sugar and melted butter and press on bottom and up sides of a 9x13" casserole dish, reserving about ¼ cup to sprinkle on top for garnish.
Chocolate layer:
| 5½ oz. milk chocolate chips or melting wafers |
| 5 oz. dark chocolate, chips or melting wafers |
| 3 tablespoons un-melted butter |
| ¼ cup heavy cream |
| ½ tsp. Mint flavoring |
Directions
- Place first four ingredients in a glass bowl and microwave for 1 minute and then in 20-second intervals until melted (or place in a bowl over a pan of simmering water).
- When chocolate begins to melt, whisk until smooth.
- Cool a bit, then add flavoring (may add more, if desired).
- Pour chocolate mixture over cracker crumbs in dish, spreading evenly with the back of a spoon.
- Cover and refrigerate while making cheesecake layer.
Cheesecake layer:
- 1 envelope unflavored gelatin
- ¾ cup key lime juice (about 5 key limes)
- ¾ cup cold water
- 1 cup sugar
- 6 eggs, slightly beaten
- 3 (8 oz.) packages Cream Cheese, softened
- 1 stick plus 2 Tablespoons butter, melted
- 1 tsp. vanilla
- 1 cup Heavy cream
Directions
- Sprinkle gelatin over juice and water in a sauce pan.
- Let stand for 1 minute.
- Stir in sugar and eggs.
- Cook and stir over medium heat until mixture reaches 160°.
- Mixture should be thick and lemon colored.
- Remove from heat.
- In a large bowl, beat the cream cheese and melted butter until fluffy.
- Gradually beat in egg mixture.
- Add vanilla.
- Cover and refrigerate for 45 minutes or until partially set, stirring occasionally.
- Beat the cream until stiff and fold into lime mixture.
- Spoon mixture over chocolate layer and smooth top.
- Refrigerate.
Garnish:
¼ cup dark chocolate
Melt chocolate (20 second increments in microwave); dip a knife or fork in chocolate and drizzle over cheesecake. Sprinkle with reserved crumbs. Cover and refrigerate 3 - 4 hours. Cut into 16 squares.
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