What to do

1. For the lime curd, add about 2 inches of water to a saucepan. Turn stove to medium heat. Place a glass bowl on top of the saucepan (This is acting as a double boiler. Make sure the bowl is big enough, sits on top and does not fall into the pan).

2. Add all curd ingredients except butter. Using a plastic whisk (*see note), whisk constantly as the mix cooks- this takes about 10-12 minutes. Continue whisking until mix has thickened. Remove from heat and then whisk in butter. Let the mix cool a bit and then cover with seran wrap. Make sure the seran wrap is touching the surface of the curd (this avoids skin developing on the curd). Place in the fridge to chill for a couple hours, or overnight. Curd lasts up to 1 week.

3. For the cheesecake crusts, pulse graham crackers in a food processor, until fine crumbs. Add sugar and melted butter, pulse to combine.
Preheat oven to 350, line a muffin pan with cupcake liners and drop crust crumbs into the liners so you cannot see the bottom of each liner (about 2 tbsps each). Press the crumbs down so they are even. Set to the side.

4. In a stand mixer with a paddle attachment, mix cream cheese and sugar until combined and smooth. Add sour cream, zest, juice, vanilla, flour (if using) and mix. Add eggs and yolk one at a time and mix very VERY gently until just combined (*see note). Using an ice cream scoop, pour batter evenly into cupcake liners. You will have some batter leftover, so you can make two more after the first batch. Or, you can divide the batter (7 and 7) between two muffin pans.

5. Bake for 18-20 minutes. When cheesecakes are done, turn off the oven, prop the door open with a wooden spoon. (Note: you will know the cheesecakes are done because the edges will be set and the middle will jiggle a little) Remove after 20 minutes of resting (*see note). Cheesecakes will puff up while baking and then sink in a bit- thats ok! That gives you more room for the topping anyway. When cheesecakes come to room temperature, remove from pan, cover with seran wrap and place in fridge for at least 3 hours (overnight is preferred!).

6. For the coconut whipped cream, using a hand mixer, mix cream cheese and powdered sugar. Slowly drizzle the whipping cream and turn the mixer up to max (wear an apron! cream will splatter), mix until medium peaks form. Add vanilla and coconut extracts, mix gently. Place in fridge to chill until cheesecake assembly!

7.  Assemble cheesecakes! Place a heaping tbsp of lime curd on the cheesecakes and then a tbsp of whipped cream on top of that. Garnish with lime and toasted coconut. Serve chilled! Cheesecakes will last about 4 days in the fridge.

FAQ’s

Helpful tips

Here are some important Pro tips by Maude

• This recipe can have gluten or it can be removed. I note in the ingredients that you can use regular graham crackers and flour in this recipe. Or, you can use gf grahams and eliminate the flour from the recipe. Both are delicious!
• When making the curd, use a plastic whisk. The metal whisk and make your curd taste like metal and that is not pleasant! You can find the whisk here
• Cheesecake is a very decadent and delicate dessert… it should be treated as such! Don’t over mix your batter, especially when adding the eggs. Don’t be afraid to mix everything, make sure there are no eggs streaks. You can do this if you fold gently!
• We leave the cheesecakes in the oven after baking, because we don’t want to introduce room temp air to the cheesecakes too fast. This method will allow the cheesecakes to cool slowly and they wont wilt or crack!

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!

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