KW's Key Lime Cheesecake Tart

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: 8

Comments: This creamy Key Lime Cheesecake Tart makes a nice change from the traditional Key Lime Pie. It is especially refreshing on a warm Spring or Summer's day after a light meal or a barbeque. Making the tart in a pretty fluted tart or quiche dish makes a very lovely presentation. There are two ways to prepare the crust for this tart; both are easy. Either buy a ready-made graham cracker crust from your market, or prepare one with my home-made graham cracker crust recipe below.

Ingredients: Crust: 1 store-bought 9-inch Graham Cracker Crust, or make your own home-made crust* (see recipe below) Filling: 1 (14 oz.) can sweetened condensed milk 1 (8 oz.) package cream cheese, softened* 1/3 cup Key Lime Juice* (see not below) 1 tbsp. vanilla extract 1/2 tsp. grated lime zest 2-3 drops green food coloring (optional) Topping: 1 (8 oz.) container non-dairy frozen whipped topping, thawed (such as Cool Whip) Garnish: (optional) Fresh lime slices 1/2 tsp. grated lime zest

Instructions: Place all filling ingredients in a mixing bowl. Whip on High speed of an electric mixer for 15 minutes. Set aside. Carefully and gently transfer crust (from the store-bought foil pie pan, (if using) to a 9-inch ceramic or metal tart dish. Pour filling mixture into prepared crust, and level top with a metal spatula. Spread the whipped topping over mixture. Or: Make your own graham cracker crust, (using recipe below). Press crust mixture into bottom of tart dish and bake per instructions below. Pour filling mixture into baked and cooled crust; level top with a metal spatula. Spread the whipped topping over mixture. Garnish (optional) Sprinkle top of tart with grated lime zest and garnish with lime slices, if desired. Makes 8 servings. Home-Made Graham Cracker Crust Ingredients: 1 1/4 cups graham cracker crumbs 1/4 cup granulated sugar 6 tbsp. butter or margarine, melted Instructions: Combine all ingredients, mix well. Press firmly into 9-inch pie or tart dish. Bake at 375ºF (190ºC) for 6 to 9 minutes or until edges are brown. Let crust cool completely before filling. Notes: You can usually find Key Lime Juice in the juice section of your supermarket. If not, use concentrated lime juice in the bottle. Lime juice is usually located where the bottled lemon juice is in the juice section of your store. Fresh Key Limes are often hard to find, but are available in some parts of the country. *How To Soften Cream Cheese Place completely unwrapped packages of cream cheese in microwavable bowl. Microwave on High 30 to 45 seconds or until slightly softened. Photograph taken by Diana Baker Woodall© 2002 Recipe re-named on December 20, 2004

Source: Kenny Woodall and Diana Baker Woodall

Date: February 17, 2002

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