Mini Lime Swirl Cheesecakes
based on this recipe from Sweet 2 Eat Baking
Crust
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
6 tablespoons of butter, melted
Lime Curd
1/2 cup butter, melted
1 cup sugar
1 tablespoon flour
3 eggs
zest (about 2 packed teaspoons) and juice (about 1/3 cup) of 2 limes
3-5 drops of green food coloring, if desired
Cheesecake
16 oz. cream cheese, softened
1/2 cup sour cream or plain yogurt
1/2 cup sugar
2 tablespoons flour
2 eggs
1 teaspoon vanilla
Crust: Stir together crumbs, sugar, and butter until the crumbs are moistened. Equally distribute crumbs between 18 muffin tins with paper or foil liners. Firmly press crumbs into an even crust layer. Set aside.
Lime Curd: In a medium stainless steel sauce pan (it's fine to use a non-stick pan--just use a rubber spatula to stir, not a metal whisk or you'll risk scratching off the non-stick coating) whisk together butter, sugar, and flour. Add eggs and whisk until smooth. Add zest and juice, and food coloring-if desired for a more vibrant color, whisk to combine. Cook over medium heat, whisking constantly for 3-5 minutes, until the mixture thickens. Pour lime curd into a shallow pan and cover with plastic wrap, pressing the plastic wrap to the surface of the lime curd to prevent a skin from forming. Let cool for at least 20 minutes.
Cheesecake: In a stand mixer with the paddle attachment or in a mixing bowl with a hand mixer beat cream cheese, sour cream, sugar, and flour together until smooth. Add one egg, mix on low until incorporated. Add the second egg and the vanilla and mix on low until incorporated. Stop the mixer and scrape down the sides of the bowl, mix again until smooth.
Remove 1 cup of cheesecake batter to a small mixing bowl, stir in 1/2 cup lime curd.
Scoop remaining cheesecake batter evenly between the muffin tins, using a spoon spread cheesecake batter to the walls of the paper or foil liners, so no crust is visible. Evenly distribute cheesecake/lime curd batter in small scoops over the cheesecake layer. At 1 heaping teaspoon of lime curd on top of the cheesecake/lime curd batter layer (there will be about 1/2 cup of lime curd leftover--spread it on toast or stir it into plain yogurt). Use a toothpick to swirl the 3 layers, and level the surface of each mini cheesecake so they cook evenly.
Bake on 325F for 30-35 minutes until lightly browned on the edges. Cool to room temperature and refrigerate until serving.
