Sunday, March 3, 2013
Mini Key Lime Cheesecakes
KEY LIME CHEESECAKES
Preheat oven to 350 degrees Farenheit
line standard muffin tins with foil or paper liners
8 oz. low-fat cream cheese, room temperature
8 oz. non-fat cream cheese, room temperature
1/4 cup sugar
2 tablespoons cornstarch
4 packets sweetener (or another 1/4 cup of sugar)
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 egg white
1/2 cup low- or non-fat sour cream
Juice of 6 key limes, or lime juice to equal 1/4 cup (fresh or bottled) - I squeezed the heck out of 6 little key limes over a strainer set over the bowl!
In large mixer bowl, combine cream cheeses, sugar, cornstarch, sweetener, and extracts. Beat until smooth and creamy. Beat in egg, and then egg white. Mix thoroughly. Add sour cream. Mix well. Add lime juice and mix thoroughly until all little lumps of cream cheese have almost disappeared.
Divide cheesecake batter among the 12 muffin cups. I use a standard, levered ice cream scoop and it works perfectly.
Bake for 20 minutes. Remove from oven and allow to cool. They'll look puffed up and a little funny coming out of the oven, and then deflate a bit while cooling. Not the prettiest dessert on their own, but thoroughly chilled and plated with a spritz of whipped cream, they are beautiful and delicious!