Friday, June 24, 2011

Key Lime Cheesecakes in a Jar

Lately, I have been obsessed with all these different recipes you can make in jars (I get mine at Walmart).  I came up with mini Key Lime Cheesecakes in a jar for Father's Day.  My Dad loves Key Lime Pie. He also loves desserts in small portions or else the sugar makes him wanna take a nap.  I used the Joy of Baking Key Lime Pie recipe and changed it up by adding a block of cream cheese to the filling.  They were pretty tasty!! 

I layered the jars with the graham cracker crumbs on the bottom and then added the key lime filling and baked. I chilled the jars for several hours and then topped each with fresh whipped cream (no Cool Whip here), lime zest, a lime slice and a few more sprinkles of graham cracker crumbs on top.  I wrapped the top of each with raffia.  It was the perfect treat and just the right portion too!

I juiced about 30 key limes (sorry, not the prettiest picture)!

Toasted graham cracker crumbs

Place a few tablespoons of the graham cracker crumbs in each jar.

Scoop several spoonfuls of filling into the jars and bake.


Here is my altered recipe!

Graham Cracker Crust

1 1/4 cup graham cracker crumbs
2 tablespoons granulated sugar
5-6 tablespoons unsalted butter

Mix together the graham cracker crumbs, sugar and melted butter.  Press onto the bottom of a baking sheet.  Bake for about ten minutes or until lightly browned.  Remove from oven and cool.

Key Lime Cheesecake Filling

3 large egg yolks, room temp
One 14-ounce can sweetened condensed milk
1/2 cup key lime juice (I used 30 key limes)
1 block of softened cream cheese
2 teaspoon lime zest

In a bowl, beat the egg yolks until pale and fluffy (2-3 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest. Scoop several spoonfuls of filling in the jars over the crumbs. Bake for about 10-15 minutes or until the filling is set. Remove from oven and place on a wire rack to cool.  Once cooled, refrigerate for several hours or overnight.

Whipped Cream

1 cup of cold heavy whipping cream
2 tablespoons granulated sugar
Once the filling has chilled, beat the whipping cream and sugar until stiff peaks form.  I recommend chilling a silver bowl in the freezer for five minutes (the peaks will form quicker).  Top each little cheesecake with several dollops of whipped cream.  Garnish with a few sprinkles of lime zest, graham cracker crumbs and top with a slice of lime.  Decorate jars with raffia or ribbon.

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