Individual Key Lime Cheesecakes

1. 1

   Oil six 6-oz. ramekins. Pour 2 Tbsp. cold water into a small bowl. Sprinkle gelatin over water and let stand until softened, about 10 minutes. Place bowl into a larger bowl of hot water and stir until gelatin has dissolved and liquid is clear.

2. 2

   Blend sugar and zest in a food processor until zest is finely ground. Whisk together lime juice, sugar mixture and yolks in a saucepan. Cook, whisking, over medium-low heat for about 3 minutes to dissolve sugar. Remove from heat and whisk in gelatin. Cool to room temperature, whisking often.

3. 3

   Beat cream cheese and sour cream until smooth. Add heavy cream and beat on medium-high speed until mixture forms stiff peaks. Pour lime juice mixture through a sieve set over a bowl, pressing to extract as much liquid as possible. Whisk juice into cream cheese mixture and pour into ramekins. Let cool to room temperature. Chill, loosely covered, at least 3 hours, until set and chilled.

4. 4

   To serve, dip bottoms of ramekins one at a time into a bowl of hot water for about 5 seconds, and run a small knife around edges. Invert cheesecakes onto serving plates and serve immediately.

No additional tips available.