I've been reading the Sugar High Friday blog events (started by Jennifer of The Domestic Goddess) since... well, even before I had a blog myself. And when I saw that Tartelette was hosting this one and the theme was citrus? Oh yeah. I had to be there and you know it was going to be lime.
What really stuck out was cheesecake. But with moving cross-country in, oh, 18 days, I didn't want to do a big cheesecake. Mini was the way to go, and, hey, how 'bout using that cakelet pan? The idea was set and a recipe was formed.
I only made six, as I didn't want to be eating them for the next week. If they lasted that long. The amount of lime juice to use was a guess, and these babies are tart. But, oh, the yum factor. This is mouth-puckeringly good. The cheesecake is light and fluffy, as all cheesecakes should aspire to be. :)
6 Tbsp. graham cracker crumbs
2 Tbsp. butter, melted
¼ cup sugar
8 oz. cream cheese, softened
1/3 cup sugar
¼ cup lime juice
Zest of one lime
Preheat oven to 325F. Line 6 cakelet cups with foil. Be sure to leave enough of a 'handle' on each side for easy removal.
Mix together the graham cracker crumbs, butter, and sugar, then press into the prepared pan.
Beat cream cheese, egg, sugar, lime juice, and zest until smooth. Fill 3/4s full.
Bake at 325F for 18-20 minutes, or until set. Let cool in pan for an hour, then remove to the fridge for at least 40 minutes before serving.