Mini Key Lime Cheesecake with Raspberry Sauce

Total Time:
4 hr 25 min
Prep:
35 min
Inactive:
3 hr 30 min
Cook:
20 min

Yield:
24 servings
Level:
Intermediate

Ingredients
  • Crust:
  • Nonstick cooking spray, for spraying the molds
  • 3/4 cup fine graham cracker crumbs
  • 1/4 cup sugar
  • 4 tablespoons (1/2 stick) salted butter, melted
  • Filling:
  • Two 8-ounce packages cream cheese, softened
  • 1/2 cup sour cream
  • 2 large eggs, at room temperature
  • 3/4 cup sugar
  • 2 teaspoons freshly grated lime zest
  • 1/4 cup Key lime juice (from about 13 small Key limes or 2 large regular limes)
  • 1 heaping tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • Sauce:
  • 3/4 cup thawed frozen raspberries
  • 2 tablespoons sugar
  • 1/2 teaspoon freshly grated lime zest
Directions
  • Special equipment: 24 cupcake-size silicon baking molds, optional

  • 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.

Cook's Note: 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.

If you don't have cornstarch, substitute 2 tablespoons all-purpose flour for the 1 tablespoon cornstarch.

If using fresh raspberries for the sauce, add 2 tablespoons water for smoother blending. They lack the moisture of frozen raspberries.


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