By Lisawas. Add key lime juice with mixer on low. In a large mixing bowl, beat together filling ingredients until smooth. Mini Cheesecakes III Rating: Unrated 460 This is a delicious recipe that is perfect for an on-the-go snack. For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth. Nonstick cooking spray, for spraying the molds, 4 tablespoons (1/2 stick) salted butter, melted, Two 8-ounce packages cream cheese, softened, 1/4 cup Key lime juice (from about 13 small Key limes or 2 large regular limes). 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. Remove from the oven and let cool. Preheat oven to 325 degrees. Beat in eggs one at a time, blending just until smooth. Let cool, then cover and refrigerate for at least 2 hours before serving. No need for a traditional water bath or for the lengthy cooling time. All rights reserved. If you don't have cornstarch, substitute 2 tablespoons all-purpose flour for the 1 tablespoon cornstarch. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth. mix of low-fat cream cheese and a little Greek yogurt to create the cheesecake, which is flavored with both lime zest and juice. If using fresh raspberries for the sauce, add 2 tablespoons water for smoother blending. Get Mini Key Lime Cheesecake with Raspberry Sauce Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Add the eggs 1 at a time, beating well after each addition. Pour the filling into each muffin tin cup. Before serving, top with whipped cream and lime slices (optional). Pour the filling into the prepared crusts. 16 ounces cream cheese (454g), softened to room temperature The centers of the cheesecakes will start to firm and the tops of the cheesecakes will start to crack. Chill for at least 1 hour before drizzling over the cheesecake and serving. Bake for 20-23 minutes, until the cheesecakes start to puff up. For the filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Put about 1 Tbls of crumbs into the … In a small bowl, mix together graham cracker crumbs and butter until the crumbs are evenly coated. Bake until the tops are lightly brown, about 20 minutes. All rights reserved. Combine graham cracker crumbs, butter and sugar together. Place muffin liners in 18 regular size muffin tins. It’s poured on a homemade graham cracker crust before going into the oven They lack the moisture of frozen raspberries. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and vanilla until it … Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood © Clarkson Potter 2015. Finish mixing by hand large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Press down gently to even. And watch videos demonstrating recipe prep and cooking techniques. Sign up for the Recipe of the Day Newsletter Privacy Policy, Mini Key Lime Cheesecake with Raspberry Sauce, Pumpkin Cheesecake Pie with Graham Cracker and Pecan Crust. Pour the filling into each muffin … 12 ounces Full-Fat Cream Cheese, very soft (use brick-style cream cheese for best results) 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. , Click Here For Full Nutrition, Exchanges, and My Plate Info, You can get key lime juice from your local grocery; it's great in a pinch if you don't have time to squeeze the limes. Provided courtesy of Trisha Yearwood. Place a spoonful of mixture into the bottom of each muffin tin liner. Set aside. Key Lime Cheesecake I Rating: Unrated 349 ... All the greatness of the original versions, but MINI! In a large mixing bowl, beat together filling ingredients until smooth. © 2020 Discovery or its subsidiaries and affiliates. Refrigerate for an hour before serving.


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