Jenna and I are obsessed.
O-B-S-E-S-S-E-D … with lime.
After bon appétit joined our band wagon and proclaimed that “lime juice is the new salt” Jenna and I agreed it was time to bake up a lime storm.
And that is exactly what we’ve been doing.
It’s as though limes exploded in the little red kitsch’n (does over 2 cases of limes in a kitchen constitute an explosion???).
Yesterday was day one of baking/ prep for the weekend market (Halifax Seaport Farmer’s Market).
My prep list kept me busy until well after midnight (don’t worry … it’s not all work and no play .. you should see our dance moves in the kitchen) …
-snicker brownies (the classic layered brownie : flourless brownie, peanut nougat, topped with a smooth chocolate ganache)
-lemon-lime curd … for a ridiculous cranberry lemon-lime & white chocolate bar cookie on graham cracker crust … graham cracker crust (Jenna said my crust was EPIC!!!) … white chocolate cream and cranberry topping … all done and assembled (I’ll be sharing this one with y’all too).
-lime curd … for the most sinfully delicious lime raspberry meringue tarts (our twist on the recipe on the front of bon appétit magazine … both of us saw the picture and just KNEW we had to make the tart).
-peanut butter cookie dough brownie (recipe to follow … but whomever sampled my first attempt a few weeks ago are going to be shocked at my new update … I twisted this up even more)
caramel snicker brownie gelato … I have big plans for this sweet treat … :0)
and then these … sweetly irresistible (at least we hope)
blueberry – lime cheesecake cupcakes with an oatmeal crust
Incredibly easy to make.
Oh yeah … and a crispy, crunchy, granola type base is pretty insanely perfect when paired with a smooth lime cream cheese batter and blueberries.
The original recipe called for a graham cracker cookie base. We decided not to do that. Nope. Jenna has a recipe for an oatmeal crust – chalk full of oats, a dash of nutmeg, and plenty of butter.
If I’d been at home I probably would have made a lemon-cookie crust … or … even a chocolate oreo cookie base.
Just have fun with it! The beauty of this type of dessert is that you can combine some of your favourite flavour profiles and just make it 100% YOURS and not your standard Martha recipe (fyi – the filling is from Martha Stewart).
blueberry – lime cheesecake cupcakes
1 ½ c. cookie base (use your imagination … graham crackers, lemon cookies, oreo cookies, spicy cookies, ginger cookies, etc), finely ground
¼ c. butter, melted
2 c. blueberries, cooked over medium heat until soft (no need to add sugar or water to this… just toss in a small saucepan and heat, stirring from time to time)
2 lb. cream cheese, room temperature, cubed
1 ½ c. sugar
1 tsp. vanilla (or lime juice)
zest of 1 lime
4 eggs, room temperature
Two things you should know about cheesecakes (yes … I seem to have become a tad obsessed with baking mini cheesecakes, so I feel I have some street cred) …
1. ROOM TEMPERATURE. If your ingredients are at room temp before you get started, that helps with ensuring that the tops don’t crack when baking.
2. FOOD PROCESSOR. I use only my food processor to mix all my ingredients together … it doesn’t matter which cheesecake recipe I follow – I pulse it all the way to smooth … from base to filling.
Now that you know my two top tips … time to get baking.
Preheat your oven to 325 F. Line each of your muffin tins with cupcake liners.
Grab your chosen cookie base, and pulse it until it’s finely ground in your food processor. While it’s still running, slowly add the melted butter – in this case, since we made the oatmeal crust from scratch (it’s texture is very similar to a crumble topping – also another good option), I skipped this step.
If you need more than the ¼ c. of butter to ensure that the mixture holds when pinched together, melt a little more, and add it. Slowly. It’s always easier to add more than to fix a recipe when you’ve added too much ;0)
Once the base is made, grab a little handful and gently press it into the base of the cupcake liner.
When all your liners are ready – blind bake the base until set – anywhere between 5 and 10 minutes (or as Jenna reminds me – “it’s done when it’s done”).
Clean your food processor and toss in your cream cheese – puree until smooth. Add the sugar – keep that processor running … once incorporated, turn it off and scrape the sides with a spatula.
Turn it back on and add the vanilla (or lime juice),the eggs, and the lime zest. Process the mixture until everything is smooth and well incorporated.
Done. Simple eh?
I poured the filling into a piping bag in order to fill the liners, but I would also recommend a large measuring cup (with a lip), and pouring the filling into each liner that way.
Once you have the liners filled to ¾ of a way full – take your blueberry mixture and a teaspoon of blueberries to each cupcake. It’ll look like a blog of blue in the centre of each cupcake.
Grab a wooden skewer and gently swirl the blueberries around … it’ll create a super fun marble effect.
When ready, place the cupcake pans into the oven and bake for about 20 minutes – rotating halfway through baking. You’ll see that the centres will puff up when they are ready. Remove from the oven and allow to cool in the cupcake pans on a wire rack.
These cupcakes do need to be refrigerated if not eaten immediately. But really … don’t you just want to have one. Right. This. Instant!?! (the neighbours did … Jenna brought over a couple as soon as they heard I had baked these up!)
I only made half of the recipe … I have some extra oatmeal crust bases already cooked off and ready to be filled tomorrow night ready to make an appearance on Sunday at the market… so be warned … 1 batch (if recipe is followed as directed below) will make 3 dozen cheesecakes.
Makes you want to stop by little red kitsch’n this weekend doesn’t it?
Or maybe it has just inspired you to use some lime. It is the new salt after all ;00