Key Lime Pie Cheesecake Dessert Shooters On Gingersnap Crusts Food

KEY LIME PIE CHEESECAKE DESSERT SHOOTERS (ON GINGERSNAP CRUSTS!)

Steps:

• Set out 32 2-oz disposable shot glasses.
• In a medium-sized bowl, use a knife to stir together cookie crumbs and melted butter until combined.
• Press 1 ½ - 2 tsp of crumb mixture into the bottom of each shot glass.
• Prepare your filling.
• In a Kitchen-Aid/stand mixer (or using a hand-mixer), beat cream cheese until smooth.
• Add sweetened condensed milk and beat until combined.
• Gradually stir in key lime juice, stirring on low-speed until combined. Be sure to pause occasionally to scrape the sides and bottom of the bowl.
• In a separate (clean) bowl, beat heavy cream until stiff peaks form.
• Fold/slowly stir whipped cream into key lime mixture until completely combined.
• Pour the mixture into a large ziploc bag and snip off one of the bottom corners. Pipe the filling on top of the gingersnap crusts in the shot glasses, filling each shot glass 3/4 of the way full.
• Before serving, prepare your whipped cream topping.
• In a medium-large sized bowl, combine heavy cream, powdered sugar, and vanilla extract.
• Whisk on high-speed (preferably with an electric mixer, otherwise your arm will get very tired very fast) until stiff peaks form.
• Dollop or pipe whipped cream on top of each shooter.
• Garnish with lemon zest and/or gingersnap crumbs, if desired.

LIME PIE WITH GINGERSNAP CRUST

Steps:

• Crust: Turn on the oven to 325°F.
• In a bowl, combine the butter and cookie crumbs until evenly coated. Press the mixture into a 9-inch pie plate. Press it harder. Go back again and press the whole bit harder against the sides and bottom of the plate. Slide it into the oven. Bake for 10 minutes. Go zest and squeeze your limes (not a metaphor). Once the crust is done, take it out and cool it on a rack for 10 minutes.
• Filling: In the bowl of your electric mixer, throw in the milk, yolks, and lime juice. Turn on low until its all mixed together. Add the zest and turn on low until you see the flecks throughout the mixture.
• Pour the filling into the crust. Bake for 25-30 minutes. You're looking for a solid center with no wiggle.
• Cool the pie down a bit, between another 20-30 minutes. Then throw it in the refrigerator for 2 hours at least.
• Serve with unsweetened whipped cream and a slice of lime zest if you're feeling fancy.

LIME CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 400 to start. You will turn it down to 350 after 15 minutes.
• Position your oven rack to center.
• Butter the bottom of 9 inch springform pan.
• NOTE: Your ingredients should be room temperature.
• Crust:.
• In a small bowl, combine softened butter with crumbs and sugar (first 3 ingredients). Press into the bottom of the prepared pan. Set aside or if you want, you can bake this for about 10 minutes to give it a brown crust.
• Filling:.
• In a large mixing bowl, beat softened cream cheese on low until very smooth. Gradually add the sugar beat well. Add the eggs one at a time (blending well after each egg). Scrape down sides of bowl when neccessary (turn off machine when doing this or you'll have batter on your ceiling). Stir in the lime juice and zest until well combined. Then stir in the sour cream and mix thoroughly until light and fluffy. You need to have some air in the batter, which gives it a fluffy texture.
• Wrap the bottom of the pan with aluminum foiland then pour batter into prepared pan . Set the pan in a 1 inch water bath. (place pan in larger baking pan and add just 1 " of water to bottom pan) Bake for 15 minutes at 400 THEN reduce to 350 and DO NOT OPEN DOOR! Bake until edges are set and center moves only slightly when pan is shaken, about 50-60 minutes. During last 10 minutes open to GENTLY shake to see if slightly set.
• LEAVE OVEN DOOR OPEN SLIGHLY and turn off the heat while cooling the cake in the oven for about 1 hour. Cover in platic wrap and refrigerate over night to completely set about 6-8 hours.
• To serve:.
• About 20 minutes prior to serving, remove from refrigerator and garnish with a sprinkling of powdered sugar and thin slices of lime on the edges.
• NOTE: If your cake cracked - it's ok you can add cherry topping or lemon curd on top and then sprinkle powdered sugar on top. No worries, it's happened to me a few times too but didn't fail to disappear quickly! :).

KEY LIME PIE WITH A GINGERSNAP CRUST

Steps:

• Chill a mixing bowl and mixer whip.
• Preheat oven to 350°F.
• Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs.
• Pour crumbs into a bowl and mix well with melted butter.
• Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan.
• Par-bake crust at 350F for 10 minutes or until nicely browned.
• Allow crust to cool while preparing filling.
• Beat together egg yolks and lime zest in a large non-reactive bowl (mixture may turn pale green).
• Add condensed milk and continue beating.
• Add salt, citric acid and lime juice, mixing thoroughly.
• Set bowl aside and allow mixture to thicken somewhat.
• When thickened, evenly pour prepared filling into the crust.
• Bake at 350F for 10 minutes or until mixture sets but is still slightly jiggly.
• Cool pie on a wire rack.
• Using the chilled mixing bowl, beat cream until soft peaks form.
• Add sugar 1 tbsp at a time, and continue to beat until firm peaks form.
• Serve whipped cream on pie as desired, garmished with additional lime zest.
• Refrigerate unused portions.