- Dish type
- Lime cheesecake
They make perfect little individual cakes. They look like they are straight out a cake shop! If you can't get key limes, use large normal limes.
Be the first to make this!
IngredientsMakes: 24 mini cheesecakes
- For the biscuit bases
- 450g crushed shortbread biscuits
- 55g melted butter
- 1 teaspoon grated lime zest
- For the cheesecake filling
- 675g cream cheese, softened
- 150g caster sugar
- 3 eggs, room temperature
- 3 teaspoons grated lime zest
- 80ml lime juice
- 1 teaspoon vanilla extract
- 260g seedless raspberry jam
MethodPrep:40min ›Cook:20min ›Extra time:2hr cooling › Ready in:3hr
- Preheat oven to 180 C / Gas 4. Lightly grease 2 mini muffin tins and line with fancy cupcake paper cases.
- Combine the crushed biscuits, butter and lime zest in a bowl until evenly mixed; press into the bottom of the cupcake paper cases. I find a shot glass works wonderfully for this.
- Bake in the preheated oven for 5 minutes; allow to cool.
- In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, lime zest, lime juice and vanilla extract. Pour the mixture on top of the biscuit bases, filling almost to the top. Spoon a drop of jam on top of each one. Swirl the jam into the cream cheese mixture with a skewer.
- Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from the muffin tins.
Reviews & ratingsAverage global rating:(55)
Reviews in English (44)
These are amazing! The yield was much higher than what the recipe had said, so I ended up having to bake the first batch of shortbread, allow them to cool briefly, and then do the other batch of crusts. Then I baked half the cheesecakes, waited about an hour before I removed them (carefully) from the pan, and then baked the other half. I didn't have a shot glass to push the shortbread crusts down, but the key limes I was using were just the right size, and they worked great. Also, a few hints about the raspberry: Mix the preserves before you start adding them to the cheesecake. They'll be much easier to work with. Also, the cheesecakes look better if you use less raspberry, rather than more. Just a small drop is enough to add color and the raspberry taste.-11 Apr 2009
We love these! Delicious, Fast and Easy. I thought I had shortbread cookies but didn't so I used Chocolate Wafers in place of them. The dark chocolate cookies taste great with the black raspberry preserves. The cheesecakes had been in the oven too long when I realized I had forgotten to swirl the preserves in. I just topped each one with a small spoonful and a fresh raspberry before serving. Delicious. Thanks for sharing!-04 May 2011
I made these for a party at work. Everyone loved them. At least one person described them as "heaven on a plate." The raspberry compliments the key lime really well. I made these with regular limes (couldn't find any key limes) and baked them in regular sized muffin cups. I served them with a dollop of whipped cream, which both tasted good and hid any imperfections in the attractiveness of the raspberry swirl. I don't think you really need quite as much raspberry preserves as the recipe calls for, but other than that it is great as is.-13 May 2008