Friday, July 15, 2011

Fresh Squeezed Cheesecakes

Remember that mini mountain of limes from yesterday?  Well today I attempted to use some more of it up.  Well that was not entirely successful, as the mountain is still there.  But what was successful was the fact that I ended up making the Mini Lime Cheesecakes that I have been dying to try.  So overall today was rather successful.

The idea for these came from Martha Stewart's Mini Oreo Cheesecake recipe, which is a favorite in my house.  They use an oreo for the bottom of the cheesecake as well as crumbled up inside the cake.  It is by far my favorite recipe from her cupcake book!  So about a week ago my sister and I had the idea of making it with golden oreos instead, and adding fruit to the cheesecake.  We decided lime sounded good, and with all of the limes I had in the house (and a trip to the grocery store for the oreos this morning) it seemed like the perfect day for Mini Golden Oreo Lime Cheesecakes to be born.


Mini Golden Oreo Lime Cheesecakes
(Makes 15)

21 oreos (15 left whole, 6 coarsely chopped)
1 lb cream cheese
2/3 cup sugar
2 eggs
1/2 cup sour cream
2 limes, zested and juiced

Beat cream cheese in electric mixer on high for several minutes until cream cheese is smooth.  Gradually add sugar, beating until completely combined.  Add eggs one at a time, beating after each addition.  Add sour cream, beat until combined.  Add lime zest and juice slowly to batter.  Stir in chopped oreos.  (I actually forgot to add mine in until after they were already in the cups, but you should really add them in here!)

Divide batter evenly among cups and bake at 275° for 22 minutes, or until tops of cheesecakes are set.  Remove from oven and place on wire racks to cool completely.  Once the cheesecakes are room temperature move them, still in tins, to fridge to set for at least 4 hours.

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