Key Lime Mini Cheesecakes

Roopa

I made these for my ‘cold dessert’ week for my baking challenge. It’s routinely been over 35C here, so the thought of a warm, chocolatey dessert was not particularly appealing. I settled on this recipe from Martha Stewart, and they turned out fantastic. I think the mint garnish really did add a lot. If you don’t have a mini cheesecake pan, I suggest just making a cake in a springform pan. These are kind of a pain without some sort of removal assistance.

Garnished with fresh mint from my AeroGarden!

KEY LIME MINI CHEESECAKES (original recipe here)

INGREDIENTS

  • 0.5 cup graham cracker crumbs
  • 20 g granulated sugar
  • 0.25 tsp. salt
  • 35 g melted butter
  • 1 x 226 g packages cream cheese
  • 0.5 can sweetened condensed milk
  • 40 g fresh key lime juice, + 1 tsp. zest (~8 – 10 key limes)
  • 0.25 tsp. vanilla
  • 60 g heavy cream

DIRECTIONS

  1. Whisk together the graham cracker crumbs, sugar, and salt. Mix in the melted butter, and press down evenly into each cheesecake cavity. Put pan in the freezer.
  2. Beat the cream cheese and sweetened condensed milk until fluffy. Mix in the lime juice, zest, and vanilla.
  3. In a separate bowl, whip the heavy cream. Fold the whipped cream into the cream cheese mixture.
  4. Pour the mixture into the cavities over the frozen crust, and smooth with an offset spatula. Freeze for at least 6 hours.
  5. Garnish with mint and lime slices.

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