Generous Kitchen

Saturday, October 8, 2011

Mini Key Lime Cheesecakes

Hello fellow bakers!
We've missed you, but plan to make up for our 
extended absence with this fabulous little treat. 
We hope you enjoy one last taste of summer with these 
Mini Key Lime Cheesecakes.

Make the three components, then assemble and bake! Delicious.

Lime Curd
1 stick softened butter
1 cup sugar
2 large eggs
2 large yolks
1/2 cup fresh key lime juice

In a mixer beat together sugar and butter.
Add in eggs and yolks one at a time beating well between each addition.

Pour in lime juice and mix.

In a sauce pan on medium heat until the mixture becomes smooth.
Increase heat and whisk constantly until it begins to boil.

Immediately remove from heat and transfer to a bowl.
Place plastic wrap over the top of the curd and refrigerate 
30-45 minutes until it slightly thickens.

Graham Cracker Crust
2 cups graham cracker crumbs
1/4 cup sugar
1/2 tsp. cinnamon
8T (1 stick) melted butter

Mix dry ingredients in a bowl, add melted butter and combine with a fork.

Drop Tablespoonfuls of the crust into cupcake liners.

Press down firmly with the bottom of a glass.

Bake at 305 degrees convection, 350 conventional for 7-8 minutes.

Cheesecake Filling
16oz. softened cream cheese
1/2 cup sugar
2 large eggs
1 large egg white
1/2 cup sour cream
1 1/2 tsp. vanilla
2 Tablespoons flour

In a mixer combine cream cheese and sugar until smooth.
Add eggs one at a time.
Add sour cream and vanilla extract.
Add flour and beat until smooth.

1. Remove lime curd from the fridge and use 
green food coloring to tint your chilled lime curd; set aside.

2. Pour 1 1/2 Tablespoons of your cheesecake mixture into 
your baked graham cracker crusts.

3. Add 3/4 Tablespoon of lime curd on top of your cheesecake. 
Swirl the cheesecake and lime curd with a toothpick.

4. Bake at 305 degrees convection, 350 conventional for 20-25 minutes.
You know they're done when the edges brown slightly and the 
very middle is the only part that "wiggles"; cool on a rack.
Don't panic when the middles fall in- that's where 
you're going to put the whipped cream!

Refrigerate the finished product in a sealed container.

Don't forget to share!
you are loved.

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