Name: Key Lime Cheesecakes with Raspberry Swirls
Prep time: 40 min
Cook time: 40 min
Yield: 24
Ingredients: Crushed shortbread cookies - 2 cups; Melted butter - ¼ cup; Grated lime zest - 1 teaspoon; Cream cheese, softened - 3 (8 ounce) packages; White sugar - ¾ cup; Eggs, room temperature - 3; Grated Key lime zest - 3 teaspoons; Key lime juice - ⅓ cup; Vanilla extract - 1 teaspoon; Seedless black raspberry preserves - ¾ cup

Ingredients for - Key Lime Cheesecakes with Raspberry Swirls

1. Crushed shortbread cookies 2 cups

2. Melted butter ¼ cup

3. Grated lime zest 1 teaspoon

4. Cream cheese, softened 3 (8 ounce) packages

5. White sugar ¾ cup

6. Eggs, room temperature 3

7. Grated Key lime zest 3 teaspoons

8. Key lime juice ⅓ cup

9. Vanilla extract 1 teaspoon

10. Seedless black raspberry preserves ¾ cup

How to cook deliciously - Key Lime Cheesecakes with Raspberry Swirls

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 mini muffin pans and line with fancy paper liners.

2 . Stage

Combine the cookies, butter, and lime zest in a bowl until evenly moistened; press into the bottom of the prepared pans. I find a shot glass works wonderfully for this.

3 . Stage

Bake in the preheated oven 5 minutes; allow to cool.

4 . Stage

In a large bowl, stir together the cream cheese and sugar. Gradually stir in the eggs, key lime zest, key lime juice, and vanilla extract. Pour the mixture into the prepared cups, filling almost to the top. Spoon a drop of preserves on top of each one. Swirl preserves into the cream cheese mixture with a toothpick.

5 . Stage

Bake in preheated oven 13 to 15 minutes. Allow to cool completely before removing from pans, 6 to 8 hours.