I started off with this recipe for key lime cheesecake pie from Kraft Canada. I kind of merged it with this recipe for coconut cream mini cheesecakes from the same site. They were my inspiration for the individual portions, sour cream topping, and I used it to figure out the baking time for the scaled down size. All in all the whole process was pretty simple. I started off with the crust (obviously). I had some ginger cookies kicking around in the cupboard so I threw some in the mini processor and added the cookie to replace about half of the graham crumbs in the crust. The recipe was very simple - 1 1/2 cups of cookie crumbs and 1/4 cup of melted butter. One slight mistake I made was adding 1/4 cup butter, melted instead of 1/4 cup of melted butter. Sounds minor but the mix came out a bit greasier than I would have anticipated.
One tablespoon of crumbs went into each cup. I portioned it out into 24 cups but I ended up only having enough filling for 20. If I were to make these again I would reduce to 18 cheesecakes and have a little more crust and filling for each one. I also doubled the amount of lime zest and juice that went into the batter. I generally find citrus recipes don't include enough to really be able to taste it so I always increase the amounts.
|Out of the oven|
|The finished product|
Are you a cheesecake fan? If so, what's your favorite flavor? If not, why?