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5 from 27 votes

KEY LIME CHEESECAKE TART

This Key lime cheesecake is made out of buttery crust, one layer of creamy New York cheesecake, another layer of key lime cream and topped with fluffy whipped cream.
Prep Time35 mins
Cook Time40 mins
Chilling time6 hrs
Total Time7 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, key lime, pie, tart
Servings: 8 servings
Calories: 250kcal
Author: Julia

Equipment

  • Tart pan 8-inch with high edges or spring-form pan 9-inch

Ingredients

Crust

  • 1 cup (125g) graham cracker's crumbs
  • 1/3 cup (44 g) sugar
  • 5 tbsp (75 g) melted butter

Cream Cheese

  • 2 pkg (452 g) cream cheese
  • 1/3 cup (65 g) sugar
  • 2 large eggs
  • 1 ½ tsp vanilla
  • 1 heaped tbsp all-purpose flour

Key Lime Cream

  • 1 can (397 ml) Sweetened Condensed Milk
  • 4 large egg yolks
  • ½ cup (125 ml) lime juice (6 medium limes)

Whipped Cream Topping

  • 2 cups (500 ml) heavy cream
  • 2 tbsp confectioner (icing) sugar
  • 1 tsp vanilla extract
  • 1 small lime for garnish

Instructions

  • Preheat oven to 350F (180 C) and line the bottom of tart with parchment paper. Butter the edges of the tart pan.
  • Place the graham cracker's crumbs, sugar and melted butter, in medium bowl and combine. Transfer crumbs inside the tart pan and press the crumbs with a measuring cup or cake spatula. Bake the crust for 5-8 minutes. Cool and set aside.
  • In the bowl of a stand mixer, whisk the cream cheese for 10 minutes or until creamy and fluffy. Add sugar and beat until combined. Add eggs, one at a time, vanilla extract and flour. Beat until well combined. Pour cheesecake filling into cooled crust. Level the filling with spatula & set aside.
  • In a medium bowl, combine sweetened condensed milk, egg yolks and key lime juice. Whisk slowly first, then speed up the mixing & mix until smooth. Pour the key lime mixture on top of the cream cheese filling. Smooth out and level with spatula.
  • Bake in a preheated oven 350F (180C) for 35 minutes or until cheesecake is set and jiggles only slightly in the centre. Cool the cheesecake for 20 minutes, then chill in refrigerator for 6 hours, better overnight.
  • For the whipped cream dollops, combine 35% whipping cream, confectioner (icing) sugar and vanilla in the bowl of an electric mixer. Start whipping on low speed, increase the speed gradually and whip on high until stiff peaks forms. Transfer the whipped cream into a pastry bag with a round tip. Pipe little dollops of whipped cream all of over cheesecake. Garnish with fresh lime zest on top & serve!

STORAGE

  • Store the cheesecake in airtight container for up to 5 days. You can also freeze cheesecake in airtight container for up to 3 months.

Notes

  • To save on time, bake the cheesecake day before you plan on serving it. This way, you have the baked cheesecake chilling in the refrigerator overnight and in the morning you can only finalize the whipped cream topping with lime zest garnish.
  • Room temperature ingredients, are the key to success this recipe. (Except the whipping cream must be chilled before whipping).
  • Tart pan or spring form pan, I have used 8-inch high edge (2-inch) wavy tart pan to add more appealing look to this tart, but you can easily use also 9-inch spring form pan.