Mini Key Lime Cheesecake With Raspberry Sauce
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Pour the filling into the prepared crusts
2
Special equipment: 24 cupcake-size silicon baking molds, optional For the crust: Preheat the oven to 300 degrees F
3
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
4
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
5
Set aside
6
For the filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy
7
Add the eggs 1 at a time, beating well after each addition
8
Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth
9
Bake until the tops are lightly brown, about 20 minutes
10
Let cool, then cover and refrigerate for at least 2 hours before serving
11
For the sauce: Meanwhile, to make the sauce, process the raspberries, sugar and lime zest in a food processor or blender until smooth
12
Chill for at least 1 hour before drizzling over the cheesecake and serving