For the girls night! Key Lime Pie and Wine! Kitchen rumors and thoughts of romance..
Riesling is a white grape variety which originated in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietals pure and are seldom oaked. As of 2004, Riesling was estimated to be the world’s 20th most grown variety at 48,700 hectares (120,000 acres) (with an increasing trend), but in terms of importance for quality wines, it is usually included in the “top three” white wine varieties together with Chardonnay and Sauvignon blanc. Riesling is a variety which is highly “terroir-expressive”, meaning that the character of Riesling wines is greatly influenced by the wine’s place of origin.
For the crust:
6 full-sheets (90 grams) graham crackers (or ¾ cup graham cracker crumbs)
3 tablespoons (45 grams) butter, melted
2 tablespoons (25 grams) granulated sugar
For the key lime cheesecake filling:
12 ounces brick-style cream cheese, softened to room temperature
¼ cup (60 grams) sour cream
½ cup (100 grams) granulated sugar
3 tablespoons (45 ml) key lime juice*
1 teaspoon key lime zest (or regular lime zest)
1 teaspoon vanilla extract
1 drop green food dye
1 large egg, room temperature
To make the crust:
Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
Add the graham crackers to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter and sugar, and mix until well combined. Evenly distribute the mixture between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into an even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F.