Mini Key Lime Cheesecake + Macadamia Graham Cracker Crusts

Yield: 18 servings

INGREDIENTS:

For the crust

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup ground, toasted macadamia nuts
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted

For the filling:

  • 24 ounces cream cheese
  • 7 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup sugar
  • 1 cup key lime juice

DIRECTIONS:

  • Preheat oven to 325 F.  Put a kettle of water on the stove to boil.  Line a muffin tin with paper baking cups.
  • When the water comes to a boil, fill a cake pan or baking dish about halfway up the sides with boiling water.  Place pan or dish on the bottom rack in your oven.  This will create a moist environment for baking the cheesecakes.
  • Prepare the crust:  Whisk crumbs, ground nuts and sugar together in a bowl.  Add melted butter and mix with a fork until mixture resembles wet sand.  Press 1 tablespoon of crumb mixture into the bottom of each baking cup.  Set aside.
  • Prepare the filling:  Place cream cheese in the bowl of an electric stand mixer and beat on medium-high speed until smooth and creamy, about 2-3 minutes.   Reduce speed to medium-low and add the egg yolks, one at a time, until well combined.  Add condensed milk, sugar and Key lime juice and continue mixing until completely blended.  The batter should be thick and velvety.
  • Fill each baking cup with the cheesecake batter, and place on the middle rack of your oven.  Bake for approximately 23-25 minutes, until cheesecakes are set, but still slightly jiggly in the center – like Jell-O.  Remove cakes from the oven and set on a wire rack to cool.  When cooled to room temperature, chill cheesecakes in the fridge for several hours to firm up.
  • Serve with a garnish of fresh whipped cream, if desired.

Courtesy of Sticky Gooey Creamy Chewy