Key lime tarts how to#
Key lime tarts cracker#

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. But it’s not very favourable for the crust. Water baths are creating extra humid environment in the oven, for the cheesecake not to dry out so the cheesecake doesn’t crack. I am personally a big NO NO fan for cheesecake water baths and let me explain to you why. 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? Don’t forget to make yourself a good cup of coffee, it goes very well with cheesecake! Garnish with whipped cream 35% slightly sweetened and sprinkle with lime zest. Otherwise, it will be falling apart, while you will be slicing it. 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. Let it cool completely and then chill for 6 hours, preferably overnight. Bake the Key Lime Cheesecake Tartīake the cheesecake for 35 minutes or until the centre of the cheesecake is set and jiggles slightly. The cream cheese texture is enough heavy to hold the key lime cream. No worries, the key lime cream will not sink on the bottom of the cream cheese. Pour this key lime cream gently on the top of the cream cheese mixture. Make the key lime filling another simple step, mix the ingredients for key lime cream and mix well until smooth. Pour the cream cheese filling in the baked crust and set aside. Add one by one all the other ingredients and combine well. Make the cream cheese filling by whisking the cream cheese for 10 minutes in stand mixer, or until very smooth. In the meanwhile start the cream cheese filling. If you use non-stick pan it will be longer, if you use glass pie dish it will take less time. It all depends on what you will use as a pan. I always highly recommend placing a piece of parchment paper on the bottom of the tart and butter lightly the edges of the tart.īake the crust, but not too long.

I used 9 inch tart style pan with high edge (2 inches high).

Key lime tarts cracker#

Make the buttery Graham Cracker’s crust by mixing the graham cracker crumbs with sugar and melted butter. This Key lime cheesecake will have two extra steps by making the key lime cream and whipping the cream for the garnish.

Key lime tarts how to#

HOW TO MAKE the perfect KEY LIME CHEESECAKE TARTĬlassic cheesecake has few steps: make a crust, bake the crust, make the filling, bake the filling, chill & serve.

In this case use hand blender to blend any annoying lumps. Probably your cream cheese wasn’t left in the room temperature for long enough and is still little stiff.

This third one key element is more of a suggestion in case you still have some lumps in the cream cheese mixture.

After the cream cheese is well mixed, you can add the other ingredients. Mix it well itself without sugar or eggs. Yes same rule applies to the cream cheese. As my mom says, you want to have a fluffy buttercream, then whip for good 10 minutes. Use whipping attachment for mixing (whipping) 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.

Second very important key is the way how you mix the cream cheese.

So at this point, when you need to whip the cream, it has to be very well chilled. Except the whipping cream in this case, because we will not be using the cream inside the cheesecake, but on the top of the cheesecake, as a decoration.

There in one most important key to the creamiest cheesecake and that is all ingredients require to be in room temperature.