Mini Key Lime Cheesecakes Food

MINI KEY LIME CHEESECAKE WITH RASPBERRY SAUCE

Steps:

• For the crust: Preheat the oven to 300 degrees F. Spray the bottoms of 24 cupcake-size silicon molds with cooking spray (or two 12-cup muffin pans) and place them on a baking sheet.
• To make the crust, in a small mixing bowl, stir together the crumbs, sugar and melted butter, then press the mixture firmly into the bottom of each mold. Set aside.
• For the filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs 1 at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
• Pour the filling into the prepared crusts. Bake until the tops are lightly brown, about 20 minutes. Let cool, then cover and refrigerate for at least 2 hours before serving.
• For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before drizzling over the cheesecake and serving.

KEY LIME MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
• Beat cream cheese, remaining sugar, flour, lime zest and juice with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

MINI LIME CHEESECAKES

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine gingersnap crumbs, brown sugar, and butter.
• Press in bottoms and up sides of a 12-cup miniature cheesecake pan.
• Bake for 10 minutes.
• Cook completely.
• In a medium bowl, combine milk and pudding mix.
• Beat at medium speed w/an electric mixer for 2 minutes, or until thickened.
• In a small bowl, combine cream cheese and confectioners' sugar.
• Beat at low speed w/an electric mixer until smooth.
• Beat in zest, juice, and vanilla.
• Add cream cheese mixture to pudding mixture, and beat at medium speed until smooth.
• Spoon mixture evenly into prepared crusts.
• Cover and freeze for at least 8 hours.
• Place cheesecakes in refrigerator 30 minutes before serving.