Beve's Itty Bitty Key Lime Cheese Cakes
Thanks to Beve you can serve a non traditional dessert, that combines key lime pie and cheese cake.
Ingredients
- Crusts:
- 1 1/2 cup graham cracker crumbs
- 3 Tbsp butter, melted
- 1/4 cup sugar
- Filling:
- 8 oz cream cheese
- 1/4 cup sugar
- 1 tsp flour
- 1 egg
- 1/4 tsp vanilla
- 1/4 cup sour cream
- Key Lime Filling:
- 1/2 cup sugar
- 2 Tbsp corn starch
- 3/4 cup water
- 2 eggs, separated
- 1 tsp butter
- 2 Tbsp fresh key lime juice
- Topping:
- 3 egg whites
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Method
Crusts: Mix ingredients together and press into the bottom 8 cup cake tins. Chill until ready to use. Filling: Preheat oven to 325 degrees. Cream cheese and vanilla together, mix flour and sugar together and add to cheese mixture. Blend well, add sour cream and while mixing at low speed add egg, and pour into prepared tins. Bake for 15 minutes, remove and cool. Gently remove cakes from tins and place into paper cake cups and place in refrigerator. Key Lime Filling: Mix sugar, and corn starch in small sauce pan, add water and mix well. lightly beat eggs and add to pan, heat over medium heat, until thickened. Remove from heat, add butter key lime juice and spoon over each cake. Beat 3 egg whites until foamy, add sugar, and continue until whites are very stiff. Add a drop of vanilla extract, top each cake, and place on cookie sheet. Bake at 325 degrees F for 7 minutes until golden tan.
Notes:
Number of Servings: 8
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