Key Lime Cheesecake Tarts Recipes

Steps:

• Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
• In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
• Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Steps:

• Crust:.
• Preheat oven to 350 degrees.
• Crush graham crackers very fine.
• Add sugar, nuts and melted butter.
• Mix well.
• Line your mini muffin pan with mini paper liners.
• Press firmly about a Tbs of crust into each liner, make sure you press up the sides also.
• Bake for 8-10 min, or until crust is golden.
• Let cool completely, you can leave in pan or take out.
• Filling:.
• In a medium bowl beat softened cream cheese for about a min( if you skip this step, your cheese will be lumpy.
• Slowly add the sweetened condensed milk and mix until smooth.
• Add key lime juice, mix well.
• Taste, if you would like a stronger flavor add as necessary.
• Pour into a pastry bag or a ziploc bag with end cut off and fill each cooled tart evenly.
• Place in fridge for @ least 3 hrs-overnight (the longer the better).
• Just before serving you can sprinkle some toasted coconut and a strawberry slice or just one or the other.

Steps:

• In 9 or 10 inch springform pan, combine crumbs, melted butter, and 1/4 cup sugar. Press evenly over bottom of pan and halfway up sides. Bake at 375 for 7-8 minutes, no longer.
• Cream room temperature cream cheese well, add sugar, and cream until smooth, scraping sides and bottom of bowl frequently to integrate any cream cheese lumps. Cream in sour cream, eggs, flour and vanilla. When smooth once more, stir in lime juice. Note: 3/4 Cup of Key Lime juice makes a very tart cheesecake. If you prefer a less tart cheesecake, start with 1/3 cup and increase to taste.
• Pour over prepared crust. Return to 375 oven for 15 minutes. Lower temperature to 250 and continue baking 50 minutes for 10 inch pan, 55 minutes for 9 inch pan. Cool on wire rack IN PAN for 20 minutes. Run a sharp knife around edge to loosen cheesecake, but do NOT remove from pan. Refrigerate at least 6 hours before serving. May be garnished with sweetened whipped cream, lime zest, or both.