Counting back, Bryan and I have moved in the condo for about 2 months now. We got everything unpacked and tidied up within a couple weeks. All furnitures are in place. The only thing missing is the art works. We need a few, but we will take our time to get something we really like. With the trauma we went through, we finally have our home. But we will need some time to create more sweet memories and make it our “home sweet home”. Let me take you for a quick tour of our place.
Valentine’s Day is here soon. Bryan loves desserts with a little tartness. When I saw a bunch of fresh key limes in the supermarket, I grabbed them immediately. Key lime cheesecake would be the one! Rich, little tart, sweet and citrusy. A dream dessert for your Valentine! If you want, you can save them all for yourself. No one will blame you. 😉 Have fun and enjoy!
Individual Key Lime Cheesecakes (Adapted from Crazy for Crust)
12 (1/3 cup) cheesecakes
– 16 ounces cream cheese (at room temperature)
– ¾ cup sugar
– 1 cup sour cream (at room temperature)
– 3 eggs (at room temperature)
– 2 tablespoons flour
– zest of 3 key limes, plus extra for serving
– 3 tablespoons key lime juice (about 8 – 10 key limes)
– ½ teaspoon vanilla extract
– whipped cream (optional)
– key lime (optional, sliced and cut in half)
– 1½ cup graham cracker crumbs
– 3 tablespoons light brown sugar
– pinch of salt
– 5½ tablespoons unsalted butter (melted)
- Preheat oven to 350˚F (180˚C). Arrange racks in lower and upper thirds of the oven.
- Choose your desire baking cups that are water resistant, like foil or silicone. If needed, double the layers of the cups to ensure water cannot leak through.
- Prepare 2 large baking pans with high sides that can fit 12 individual baking cups. Set aside.
- In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Add the melted butter and mix well. Place about 2-tablespoons crumb mixtures into each bake cup. With your fingers, press the mixture down to the bottom and up a little to the sides as well. Press hard. Repeat with the rest. Transfer the cups to the fridge to chill.
- Bring a kettle of water over high heat to a boil for the water bath.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the cream cheese for 2 minutes. Add the sour cream and beat for 1 minute. Add the sugar and beat until smooth. Add the eggs one at a time and beat until blended after each addition. Scrape down the side of the mixing bowl. Sprinkle in the flour. Mix for 1 minute. Add the lime zest, lime juice and vanilla extract, and beat until combined.
- Fill each prepared bake cup all the way to the top with cheesecake filling. Place the cups in the prepared baking pans. Slowly pour the boiling water into the baking pans from one corner, until it reaches about a third up the side of the baking cups. Be sure not to let water get in the cheesecakes. Carefully transfer the baking pans in the oven. Bake for about 35 – 40 minutes, or until the cheesecakes are just slightly jiggled in the center. Turn off the oven and let the cheesecakes to sit for one hour inside. Remove from oven and let them cool completely. Cover with foils and refrigerate overnight.
- To serve, run a shape knife down the side of the cheesecakes and carefully remove them from the baking cups. Decorate the cheesecakes with whipped cream. Sprinkle some fresh key lime zest over the top. Decorate with key lime slices. Serve immediately.
- I used foil baking cups. I double the layers. To remove the foil cups, I just tear them apart. Very easy.
- Instead of making individual portion, you can make the cheesecake in a 9-inch springform pan. Just use about 2 cups of graham cracker crumbs and increase the baking time to about 50 minutes.