MINI KEY LIME CHEESECAKES #Desserts #cakes

For the graham wafer outside layer you'll require some graham saltine scraps, dissolved spread, and sugar. You'll combine everything, squeeze it into every cavity of your dish and prepare it for around 5 minutes. I prepared these in a small scale cheesecake container, here's a similar dish that I claim and here's another that is comparable. In any case, you can likewise utilize a standard 12-tally biscuit skillet, simply try to fix it with cupcake liners for simple expulsion.

Also, the key lime cheesecake filling? You'll begin with some cream cheddar, acrid cream, and sugar. At that point, you'll blend in some key lime squeeze and get-up-and-go. In case you're thinking about whether you can utilize packaged key lime squeeze, the appropriate response is YES! I cherish key lime treats, yet I loathe having to juice 10 key limes for only a tad of juice. I've tried this formula with both and they taste nevertheless, so stay with packaged key lime juice in the event that you need to make these less demanding.

You'll likewise be blending in some vanilla concentrate, an egg, and a little green nourishment color. You can let the sustenance color well enough alone for the formula on the off chance that you like, yet I want to include it so everybody can without much of a stretch tell they're key lime cheesecakes.

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INGREDIENTS
For the crust:

• 6 full-sheets 90 grams graham crackers (or 3/4 cup graham cracker crumbs)
• 3 tablespoons (45 grams) butter, melted
• 2 tablespoons (25 grams) granulated sugar

For the key lime cheesecake filling:

• 12 ounces brick-style cream cheese softened to room temperature
• 1/4 cup (60 grams) sour cream
• 1/2 cup (100 grams) granulated sugar
• 3 tablespoons (45 ml) key lime juice*
• 1 teaspoon key lime zest or regular lime zest
• 1 teaspoon vanilla extract
• 1 drop green food dye
• 1 large egg room temperature

INSTRUCTIONS
To make the crust:

1. Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
2. Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until well combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into an even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.

To make the cheesecake filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the sour cream and granulated sugar and mix until well combined. Add in the key lime juice, zest, vanilla extract, and green food dye and mix until fully combined, scraping down the sides of the bowl as needed. Then, add in the egg and mix on low speed until just combined.
2. Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15-18 minutes or until the tops of the cheesecakes are set.
3. Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 3-4 hours or overnight. Once the cheesecakes are chilled remove them from the pan, serve, and enjoy!

For more detail : bit.ly/2HZ2P3D

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