Tuesday, April 1, 2014


Note: This is a quick fix recipe however it does require chilling time for the finished product.

1 pkg (6 count) mini graham-cracker pie crusts

2/3 cup sugar
1 tsp cornstarch
1 block (8-oz) Neufchatel cream cheese, softened
1 large egg, slightly beaten
1 1/2 tsp finely grated lime peel
1/3 cup fresh lime juice
1/2 cup sour cream
Lime slices and diced nectarines for garnish, optional

Heat oven to 350 degrees.
Place crusts on a rimmed baking sheet; set aside.

To make the filling, whisk the sugar and cornstarch together in a medium mixing bowl until well blended.  Add the softened cream cheese, stirring with a spoon until smooth.

Add the egg, lime peel, and lime juice to the cream cheese mixture; whisk until blended. The mixture will be 'soupy'. Remove 1/3 cup to a small bowl and reserve.  Ladle the remaining filling evenly into the 6 crusts.

Bake at 350 degrees for 20 minutes or until puffed and almost set.

Meanwhile, stir the sour cream into the reserved filling until blended. Spoon evenly onto each cheesecake. Bake an additional 12 minutes or until the topping is set.

Remove from oven to a wire rack to cool. Refrigerate at least 3 hours or cover airtight and refrigerate for up to 3 days.

Garnish with the lime slices and nectarines before serving, if desired.

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