KEY LIME CHEESECAKE TART RECIPE

This fancy Key Lime Cheesecake Tart will be the biggest hit on your family table from now on. It’s a perfect balance in between tart and sweet. Thick layer of classic graham crackers crust, one half layer of sweet New York cheesecake, another half from key lime cream and topped with whipped cream and sprinkled with zest of lime. Heaven on Earth.

Key Lime Cheesecake Tart Best recipe ever

This southern specialty is transformed into lovely dessert with chilled creamy cheesecake layer. This is all cheesecake lovers dream. A Thick layer of New York cheesecake meets less thick layer of perfect tangy key lime cream. When I had first bite, it was a wow tangy feeling going through my body. The buttery crunch of  graham cracker’s crust with key lime cream will wake up all your senses and creamy soothing cheesecake will finish the delectable magic in your mouth. This is how I would describe the first bite of this delicious Key Lime Cheesecake tart.

I call it tart, because I made in tart shell or pan, but this recipe is suitable for classic cheesecake pan of 9 inches. I found it more fancy with the beautiful wavy crust made up with the tart pan. This dessert is after all suitable for festive season like Easter, Mother’s Day or birthday party.

How to make the most delectable Key Lime Cheesecake Tart

Smooth cream cheese

• Second very important key is the way how you mix the cream cheese. When you cream cheese is already in room temperature, the job is already half done! Mixing or whipping at this moment would be the best choice to achieve fluffy consistency of cream cheese. Use whipping attachment for mixing (whipping) the cream cheese. How long? Pretty long. As my mom says, you want to have a fluffy buttercream, then whip for good 10 minutes. Yes same rule applies to the cream cheese. Mix it well itself without sugar or eggs. After the cream cheese is well mixed, you can add the other ingredients.

Use blender if needed

• This third one key element is more of a suggestion in case you still have some lumps in the cream cheese mixture. Probably your cream cheese wasn’t left in the room temperature for long enough and is still little stiff. In this case use hand blender to blend any annoying lumps.

HOW TO MAKE the perfect KEY LIME CHEESECAKE TART

Classic cheesecake has few steps: make a crust, bake the crust, make the filling, bake the filling, chill & serve. This Key lime cheesecake will have two extra steps by making the key lime cream and whipping the cream for the garnish. So let’s start.

Crust

Make the buttery Graham Cracker’s crust by mixing the graham cracker crumbs with sugar and melted butter. Press it into the pan of your choice. I used 9 inch tart style pan with high edge (2 inches high). I always highly recommend placing a piece of parchment paper on the bottom of the tart and butter lightly the edges of the tart.

Bake the crust, but not too long. Approximately 5- 8 minutes. It all depends on what you will use as a pan. If you use non-stick pan it will be longer, if you use glass pie dish it will take less time. In the meanwhile start the cream cheese filling.

Cream cheese filling

Make the cream cheese filling by whisking the cream cheese for 10 minutes in stand mixer, or until very smooth. Add one by one all the other ingredients and combine well. Pour the cream cheese filling in the baked crust and set aside.

Key Lime filling

Make the key lime filling another simple step, mix the ingredients for key lime cream and mix well until smooth. Pour this key lime cream gently on the top of the cream cheese mixture. No worries, the key lime cream will not sink on the bottom of the cream cheese. The cream cheese texture is enough heavy to hold the key lime cream.

Bake the Key Lime Cheesecake Tart

Bake the cheesecake for 35 minutes or until the centre of the cheesecake is set and jiggles slightly. Let it cool completely and then chill for 6 hours, preferably overnight. One big tip: I always prepare my cheesecake day ahead, because the cheesecake needs to really rest and chill very well in the refrigerator to set properly. Otherwise, it will be falling apart, while you will be slicing it.

Garnish

Garnish with whipped cream 35% slightly sweetened and sprinkle with lime zest. Don’t forget to make yourself a good cup of coffee, it goes very well with cheesecake!

You are probably already salivating, when you see all these pictures, can you imagine me writing the recipe and looking at these for one whole day 😉

TIPS FOR BAKING (any) CHEESECAKE

Water bath or not?

I am personally a big NO NO fan for cheesecake water baths and let me explain to you why. Water baths are creating extra humid environment in the oven, for the cheesecake not to dry out so the cheesecake doesn’t crack. But it’s not very favourable for the crust. Despite all the aluminum wrapping all around the pan, there will always be a leak somewhere, sometime minimal, but most of the time major one. So trust me, I have baked many cheesecakes, and I am tired of ruining 2 cheesecakes out of 10, I want to have all my cheesecakes to be perfect.

Solution for never have a cheesecake crack again without water bath!

When the cake has risen in the oven for the first time, remove it from the oven and reduce the temperature of the oven. Let the surface sink to level with the top of the pan, then put the cheesecake back to the oven, repeat this twice during the baking.

(this rule doesn’t apply to this recipe, because the top of this cake is key lime pie cream and this doesn’t require any special care).

If you love cheesecakes so much and I bet you do, you definitely must try some of these cheesecake recipes. You will surely love some of them:

More cheesecake recipes

• MINI BANANA CHEESECAKES
• NUTELLA SWIRL CHEESECAKE NO BAKE
• THE BEST LEMON CHEESECAKE
• NO-BAKE CHEESECAKE BITES WITH STRAWBERRY CHOCOLATE COATING
• NO-BAKE TRIPLE CHOCOLATE CHEESECAKE
• RAW BLUEBERRY CHEESECAKE BARS

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