Creme Fraiche Cheesecake with Key Lime Curd
(recipe inspired by The Broken Bread) Makes 12 single serving cheesecakes
Crust:
1 package + 2 extra graham crackers (2 cups)
1 stick + 1 Tbsp. unsalted butter melted
pinch of salt
pinch of sugar
*1/3 c. of toasted coconut is a nice addition. Just substitute the coconut for the extra 2 graham crackers.
Finely grind the crackers in a food processor or simple crush them with a rolling pin with a plastic bag. Combine the crackers, melted butter, salt and sugar in a bowl. Mix well. If the mixture is too dry add more butter.
Here’s the super cool tip. (thanks The Broken Bread) Cut strips of parchment paper and place them in the muffin tins. This helps the finished cheesecake to pop out of the pan easily.
Press about 2 Tbsp. of the crust mixture into each cup, pressing firmly on the bottom and up the sides of the cup. Place the pan in the freezer until the filling is finish and the crust has set.
Filling:
1 8 oz. package of cream cheese (room temp)
1/2 tsp. pure vanilla extract
4 oz creme fraiche (make your own, recipe here, or sour cream also works well)
zest on one lemon
1 Tbsp. + 1 tsp. honey
1 Tbsp powdered sugar
pinch of salt
Place cream cheese on the bowl of a stand mixer. With the paddle attachment whip the cream cheese at medium speed until light and fluffy. Turn off mixer and add honey and pinch of salt. Mix until all lumps are gone.
Add creme fraiche, powdered sugar and lemon zest. Mix until until smooth and creamy. Use a rubber spatula to scrape side of bowl and continue mixing until all incorporated.
Take cupcake tin out of the freezer. Divide the cheesecake mixture evenly between all of the cups. (I used a cookie scoop, worked well)
Place cheesecake in the refrigerator for 2 to 3 hours before serving. To serve pull on parchment paper tabs and the mini cheesecakes will pop right out.
Just before serving, top with a generous spoonful of Key Lime Curd.
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