Lime-Graham Cheesecake Nibbles Ingredients: Crust: • 1½ cups graham-cracker crumbs (about 9 double-square crackers, crushed) • 3 Tablespoons margarine, melted • – or – • 1½ cups gingersnap crumbs (about 24 to 30 gingersnap cookies, crushed) • 3 Tablespoons margarine, melted Filling: • 2 eggs, separated • 1/8 teaspoon salt • 2 (8 oz.) packages cream cheese, softened • ¾ cup sugar • 3 drops green food coloring • 2 Tablespoons lime juice • 1 Tablespoon all-purpose flour Directions: Preheat oven to 325°. Line two muffin tins with 24 cupcake papers. In a medium bowl, stir together the crumbs and margarine. Spoon 1 Tablespoon of the crumb mixture into each paper. Press down the mixture firmly with the bottom of a small juice glass. In a medium bowl, using an electric mixer, beat together egg whites and the salt until the mixture forms soft peaks. Set aside. In a large bowl, use the mixer to beat together the cream cheese, sugar, food coloring, lime juice and flour, until fluffy. Add the yolks until well mixed, then use a spoon to fold in the whites. Spoon a heaping tablespoon of the lime mixture into each paper. Bake at 325 degrees for 25 minutes. Cool on the counter for 20 minutes, then keep refrigerated. Makes two dozen.
Posted on: Tue, 03 Sep 2013 13:00:00 +0000
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