Mini Key Lime Pie Cheesecakes
Ingredients:
5 tablespoons butter, melted
2 tablespoons sugar, plus 1 1/4 cups, plus 1/4 cup
1 cup graham cracker crumbs
1 envelope unflavored gelatin
3/4 cup key lime juice
4 eggs, at room temperature
2 egg yolks, at room temperature
2 tablespoons grated lime zest
1 pound (16 oz.) cream cheese, at room temperature
2 egg whites, at room temperature
pinch of salt
zest of 1 lime, garnish
Directions:
1. In a mixing bowl combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. Mix well then press the crust firmly into the bottom of each pan. Set aside.
2. In a saucepan dissolve the gelatin and the key lime juice, about 5 minutes. Add 1 1/4 cups of the sugar, eggs, egg yolks and the lime zest. Mix well. Over medium heat, cook until the mixture thickens and has the consistency of pudding, about 10 minutes. Remove from the heat.
3. In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese until smooth. On low speed begin to add the lime mixture slowly and beat until everything is combined and smooth. Move the mixture to a bowl and cover with plastic wrap. Place in the refrigerator until chilled, stirring every 10 minutes.
4. In a bowl of an electric mixer fitted with a whip attachment, place the egg whites, remaining 1/4 cup sugar and a pinch of salt. Whip on medium high until stiff peaks form.
5. Remove the lime/cheese mixture from the refrigerator. Fold in half the egg whites into the lime mixture being very gentle. Once incorporated, fold in the remaining egg whites. Pour the mixture into the prepared crusts. Cover with plastic wrap and refrigerate until it is set up, about 4 hours.
6. When ready to serve, garnish with some grated lime zest.
