Yield: 12 mini cheesecakes
Skill level: Easy
Decadent cheesecake filling and buttery crust topped with ripe, jammy kiwi berries for a delicious dessert.
Ingredients:
For crust:
- ¾ cup vanilla wafer cookie crumbs
- 6 tablespoons butter, melted
For filling:
- 2 (8 ounce) packages cream cheese, at room temperature
- ½ cup plus 2 tablespoons granulated sugar
- Juice and zest of 1 large lime
- 1 teaspoon pure vanilla extract
- 4 large egg yolks
- ½ cup full-fat sour cream
For topping:
- One (4-ounce) container ripe kiwi berries, thinly sliced
- 1 tablespoon warm honey, optional
Directions :
For crust:
1. Preheat oven to 350°F. Line a standard, 12 count muffin tin with papers.
2. Mix cookie crumbs and melted butter until combined. Drop a heaping tablespoon of the crumb mixture into each muffin tin well. Use a flat-bottomed ¼ cup measuring cup or small glass to press the crust into the paper liners. Bake for 10 minutes. Remove from the oven and let cool slightly. Reduce oven heat to 300°F.
For the filling & topping:
1. While crusts are baking, prepare the filling. Using an electric stand or hand mixer, beat cream cheese with sugar on medium speed until creamy and no lumps remain. Do not overbeat or whip air into the cream cheese. Add the lime juice and zest, and vanilla extract. Beat again just until combined. With the mixer running on low, add the egg yolks one at a time. Stop the mixer and scrape down the sides of the mixing bowl as needed. Using a large silicone or rubber spatula, fold the sour cream into the cream cheese mixture until combined.
2. Using an ice cream scoop or ¼ cup measuring cup, drop the filing into each crust. The filling will be very close to the top of the liner. Gently rap the pan on a counter to release any air bubbles.
3. Bake with filling for 20-25 minutes, or just until centers are just set and lightly golden around edges. Tap the pan lightly and the center should slightly jiggle, but not wobble. Let cool completely in the pan, then remove the cheesecakes and transfer to a platter or baking sheet. Cover lightly and place in the refrigerator to chill for at least 3-4 hours, or overnight, before serving.
4. To serve, arrange the sliced kiwi berries on top of each cheesecake in a decorative pattern. If desired, brush a little warm honey on the tops of the kiwi berries. Serve immediately or refrigerate, covered, for up to 5 days.
