Mini lime cheesecakes using a Moulinex i-Companion
(4.8)
Preparation time
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Servings
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Get ready to tantalize your taste buds with these delightful mini lime cheesecakes, a dessert that packs a zesty punch in a petite package! Originating from the rich tradition of cheesecakes, this recipe takes a refreshing twist by incorporating the vibrant flavors of lime, which not only adds a burst of color but also evokes memories of sun-soaked beach vacations. Made with a crunchy base of speculoos and butter biscuits, each creamy layer is infused with luscious mascarpone and fresh cream, creating a perfect balance of sweet and tangy. Fun fact: the name 'cheesecake' can be traced back to ancient Greece, where it was served to athletes during the first Olympic Games! So, whether you are entertaining guests or indulging in a sweet treat for yourself, these mini cheesecakes are sure to impress and transport you straight to the sunny shores of dessert paradise!
Ingredients
- 250 g Flour t55
- 125 g Salted butter
- 200 g Granulated sugar
- 4 Eggs
- 2 Tablespoon(s) Water
- 300 g Philadelphia
- 50 g Lime juice
- 1 Tablespoon(s) Lime zest
- 1 Pinch(es) Lime zest
Steps
Shortcrust Pastry
- Add 250 g of flour t55, 125 g of salted butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 6.
- Add 50 g of granulated sugar, 1 egg, 2 tablespoon(s) of water in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- If the dough is too dry, add 1 tbsp of water.
- Mix manual: 10sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a workplan.
- Form a ball, wrap in clingfilm, and refrigerate for at least 30 minutes.
- Wash the food processor bowl.
- Preheat the oven at 180°C.
- Roll out the pastry on a lightly floured surface.
- Cut out circles to fit mini tart molds.
- Press the pastry into the molds.
- Prick the base with a fork.
- Cook in the oven at 180°C during 15min.
- Bake for 15-20 minutes, or until golden brown. Remove from the oven and let cool.
Lime Cream Filling
- Add 300 g of philadelphia, 100 g of granulated sugar, 2 eggs, 50 g of lime juice, 1 tablespoon(s) of lime zest in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Pour the content of the food processor bowl in the ramekin.
- Cook in the oven at 160°C during 20min.
- Bake in the preheated oven at 160°C (320°F) for 20-25 minutes, or until the filling is set but still slightly wobbly.
- Remove from the oven and let cool completely. Refrigerate for at least 2 hours.
Meringue
- Place the whisk.
- Add 1 egg only white in the food processor bowl.
- Mix manual: 4:00min / 37°C / Speed 3.
- Add 50 g of granulated sugar in the food processor bowl.
- Mix manual: 4:00min / 0°C / Speed 3.
- Remove the whisk.
Assembly
- Transfer the content of the food processor bowl in a piping bag.
- Pipe a small quenelle of meringue onto each cheesecake.
- Optionally, use a kitchen torch to lightly brown the meringue.
- Grate, and sprinkle 1 pinch(es) of lime zest on a result.
- Serve Cold.
