Key lime cheesecakes with raspberry swirls

    Key lime cheesecakes with raspberry swirls


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    About this recipe: 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.

    Makes: 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

    Prep:40min  ›  Cook:20min  ›  Extra time:2hr cooling  ›  Ready in:3hr 

    1. Preheat oven to 180 C / Gas 4. Lightly grease 2 mini muffin tins and line with fancy cupcake paper cases.
    2. 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.
    3. Bake in the preheated oven for 5 minutes; allow to cool.
    4. 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.
    5. Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from the muffin tins.

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