Vegas Girl said:
I don't have an oven thermometer, but my oven doesn't run hot. In fact, most things I bake take a little longer than they say.
I didn't bake them in a muffin tin. I had them on a cookie sheet because that's what the recipe from Nestle told me to do. It was a recipe using their new swirled chocolate chips. The tops of them looked so cute too.
Merstarr, I would like the recipe for the keylime cheesecake squares. I love anything with cream cheese.
Thanks for the replies.
Vegas Girl,
Did you use a dark nonstick baking sheet by any chance? That would account for the overbrowning on the bottom. Dark pans conduct more heat than shiny ones, so the temperature needs to be decreased by 25 degrees when using them.
Here's the Key Lime Cheesecake Squares recipe. It's delicious. Although I used regular limes, it was ever so slightly too tart for me, so next time I'll add another Tbsp of sugar, but it was perfect for all the other reviewers. Of course if you wish, you can use an all vanilla wafer crust instead of the one that's listed, which uses part vanilla wafers and part graham crackers.
KEY LIME CHEESECAKE SQUARES
List of Ingredients
---CRUST---
1/2 cup crushed graham wafers or graham wafer crumbs
1/2 cup crushed vanilla wafers or vanilla wafer crumbs
1/4 cup ground blanched almonds
1/4 cup butter
---FILLING---
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
2 teaspoons grated lime zest
1/2 cup key lime juice, freshly squeezed* (I used regular lime juice, freshly squeezed)
1 teaspoon tapioca starch or cornstarch (I used cornstarch)
CRUST---------.
1. Preheat oven to 350 F degrees. (325 F for dark pans).
2. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
3. Cut in butter using a pastry blender or a fork until mixture is crumbly.
4. Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray.
5. Press wafer mixture firmly in bottom of casserole dish.
6. Bake in preheated oven for 15 minutes.
FILLING----------.
1. In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
2. Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
3. Spread mixture evenly over baked crust.
4. Return to oven and bake at for 25 to 30 minutes or until set.
5. Cool on wire rack.
6. Chill in refrigerator for at least 1 hour before cutting into squares to serve.
7. If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green).
*Note from poster: You can also use regular lime juice or use bottled key lime juice.
Makes 36 one and a half inch squares
Source: William (Uncle Bill) Anatooskin (Recipezaar)
