Lime Icebox Mini Cheesecakes

I am not typically and icebox kind of person, but I wanted something with lime that would be on the quick and easy side, so I decided to give these a try. They called them cupcakes, but they are really mini cheesecakes in cupcake form. At least they are to me.

I did store them in the freezer before taking to work and to be honest, I like them semi-frozen – just let them sit out of the freezer for a few minutes and they are really pretty good.D&D_1883

You could use key limes for this, but since I have no fresh key limes, I went for fresh Persian limes. I do not like bottled lime juice of any sort, really – same with bottled lemon juice unless it is for canning to get the acidity correct.
Makes 12 – thankfully – a nice easy number for a cupcake pan^ …

For the crust:
5 ounces graham cracker crumbs
2 tablespoons packed light brown sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, melted

For the filling:
8 ounces cream cheese
2/3 cup sweetened condensed milk (7 ounces); 1/2 a can
1 tablespoon finely grated lime zest
6 tablespoons lime juice
1/4 teaspoon salt

For the topping:
1 cup sour cream
2 tablespoons packed light brown sugar
1 teaspoon vanilla extract
raw sugar

Make the crust: Line a 12-cup muffin tin with paper liners.* In a small-ish bowl mix together graham crumbs, brown sugar, and salt. Drizzle in the melted butter and mix to incorporate well. The mixture should hold together in your hand when you squeeze it.

Divide the mixture evenly among the muffin liners, about 2 tablespoons per well. Use the bottom of a small glass to press the crumbs firmly into the pan to form the crusts. Place in the freezer until ready to fill.

Place the cream cheese, condensed milk, lime zest and juice, and salt a bowl and whisk until smooth. Divide the filling evenly among the muffin cups. Refrigerate until firm, 8 to 12 hours.

When ready to serve, place the sour cream, brown sugar, and vanilla in a small bowl and whisk to combine. Top each key lime icebox cupcake with a dollop of sweetened sour cream and raw sugar – because raw sugar is crunchy and good.

Make ahead: The graham cracker crumb crust can be made 3 days in advance and stored, covered, in the refrigerator.

Storage: Stuck these in the freezer, well covered and the put in the fridge the day before serving. Worked pretty well. Leftovers can be refrigerated for up to 3 days, although the crust may soften over time.

Source: The Kitchn with a couple of modifications.

^ Pet peeve – an odd number of muffins, cupcakes, whatever when everyone only has either a 6 cup or a 12 cup pan — I mean 14 cupcakes – makes me slightly crazy.

* Used really cute paper liners, but next time since I plan on storing for a day in the freezer will use foil liners.

Note: Again, these taste really good right out of the freezer, just let thaw for a couple of moments and wow. Yes, very good.

29 May 2017 – vg, easy too

Lemon Icebox Cookies


Lemon Icebox Cookies

It’s pretty obvious that I will try any lemon cookie (or cake for that matter) on the planet.  I think you will find that people that are not chocolate people (which is about <5% of the female population – my guess only, but I think I am correct), are lemon people. I can kind of take chocolate or leave it. I may want a little square of chocolate every once in a while, but … it’s kind of meh once I get it. But I love all things citrus.

Consequently,  I will slavishly try any citrus recipe. What I wonder is why are there so many lemon recipes, but not so many lime recipes? Limes are amazing. Although I think Meyer lemons are just the best. The combination of lemon and orange – so fragrant … well, now I’m just distracted. There we go again with me being … I’m not sure how to phrase it, but I think – lack of focus  – works best.

3/4 cup unsalted butter, softened

1/2 cup light brown sugar

1/2 cup sugar

1 large eggs

2 Tbs honey

1 Tbs grated lemon zest

1 tsp lemon extract

2 all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 cup confectioners’ sugar

In a stand mixer, beat together butter and sugars until light and fluffy. Add egg, honey, zest and extract and beat until combined. In a bowl, sift together flour, baking powder and baking soda. Mix into the butter mixture until just blended. The dough will be sticky. Divide in half and roll each half into a log about 1 1/2 inches in diameter. Wrap tightly and refrigerate dough until firm 3 hours minimum and up to overnight.

Preheat oven to 325 degrees. Line baking sheet with parchment Unwrap one log and slice the dough 5/8 inch thick. Place round on baking sheet 2 inches apart. Return remaining dough to the refrigerator. Bake until golden for 11 – 13 minutes. Transfer cookies to a wire rack and cool completely. Sprinkle with a thin layer of confectioners’ sugar. Store in an airtight container.

Notes: This is a sticky dough. These baked perfectly at. 12 minutes. Well received by all, but I thought the lemon extract was just a bit strong. I think it could use more lemon flavor some how.

Would I make them again, yes. With some modifications to add more lemon flavor without extract.