Yield 12 Number Of Ingredients 8 Steps:
Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
Yield 18 mini cheesecakes Number Of Ingredients 12 Steps:
Preheat oven to 325 degrees. Place muffin liners in 18 regular size muffin tins. In a small bowl, mix together graham cracker crumbs and butter until the crumbs are evenly coated. Place a spoonful of mixture into the bottom of each muffin tin liner. Press down gently to even. In a large mixing bowl, beat together filling ingredients until smooth. Pour the filling into each muffin tin cup. Bake for 20-23 minutes, until the cheesecakes start to puff up. The centers of the cheesecakes will start to firm and the tops of the cheesecakes will start to crack. Remove from the oven and let cool. Refrigerate for an hour before serving. Before serving, top with whipped cream and lime slices (optional).
More about “mini key lime cheesecakes recipe 455”
Time 3h20m Yield 12 servings Number Of Ingredients 8 Steps:
Heat oven to 325°F. Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottoms of 12 paper-lined muffin cups. Beat cream cheese, remaining sugar, flour, lime zest and juice with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
