Recipe courtesy of Trisha Yearwood
Mini Key Lime Cheesecake with Raspberry Sauce
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- Level: Intermediate
- Total: 4 hr 25 min (includes cooling and chilling times)
- Active: 35 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 151
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 44 mg
- Sodium
- 105 mg
- Level: Intermediate
- Total: 4 hr 25 min (includes cooling and chilling times)
- Active: 35 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 151
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 44 mg
- Sodium
- 105 mg
Ingredients
Crust:
Filling:
Sauce:
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.
