Keyword: cheesecake

The flavor of lime has not always been one that I have enjoyed. It always seemed to have an overall harsh characteristic about it. After we spent a few holidays in the Yucatan, Brion started using lime juice in his chicken soup and really enjoyed it. From there I swapped out the lemon juice for lime in our guacamole. Now here I am putting it in cheesecake. Who knew it could be that good!

A squeeze of lime juice is vital to many classic dishes. It’s the kick in a margarita, the spark that ignites many curries and the tart foil to sweetness in a host of desserts. Conveniently, for such an indispensable ingredient, limes are available year round.

Lime pairs well with apple, berries, cherry, ginger, papaya, plum and strawberry to name a few. Today, I’m using it in a cheesecake filling. It seems like a nice little dessert to start off the month of June.

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Strawberry Lime Cheesecake Cups

Votes: 1
Rating: 5
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Course

Brunch, dessert

Cuisine

American, French

Keyword

cheesecake

Servings

MetricUS Imperial

Ingredients

Cookie Cups

• 3/4 cup butter, room temperature
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 1/4 cups flour
• 1/2 cup cocoa
• 1 tsp baking soda
• 2 tsp cornstarch

Cheesecake Filling

• 250 grams cream cheese, room temperature
• 1/4 cup sugar
• 1 Tbsp lime juice
• Fresh strawberries for garnish

Course Brunch, dessert Cuisine American, French Keyword cheesecake Servings MetricUS Imperial Ingredients Cookie Cups 3/4 cup butter, room temperature 1 cup sugar 1 egg 1 tsp vanilla 1 1/4 cups flour 1/2 cup cocoa 1 tsp baking soda 2 tsp cornstarch Cheesecake Filling 250 grams cream cheese, room temperature 1/4 cup sugar 1 Tbsp lime juice Fresh strawberries for garnish

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Cookie Cups

1. Preheat oven to 350 F. Butter or coat with cooking spray a miniature or small muffin pan.
2. In a bowl, cream butter & sugar together for 5-7 minutes until light & fluffy. Add egg & vanilla; beat until combined. Add dry ingredients to wet ingredients; mix until smooth. Dough will be thick.
3. Shape into 1-inch balls; press onto the bottom & up the sides of muffin cups. Bake for 10-12 minutes. Remove from oven & allow to cool for about 5 minutes, then remove to a cooling rack to finish cooling. If centers aren't cupped enough use the underside of a measuring tablespoon to press the centers down a bit.

Cheesecake Filling

1. In a bowl, combine cream cheese, sugar & lime juice & beat well. When cookie cups have completely cooled, pipe the filling in them & top with a fresh strawberry. Refrigerate until served.