For this month's Sugar Buzz, Hannah decided to try a bit of experimenting. She combined key lime and cheesecake into a one-bit treat.
Personally, I'm not a huge fan of key lime pie, but I could appreciate Key Lime Cheesecake Tarts. It takes some of the edge off the tartness of key lime while putting in the fluffy texture of cheesecake. It's an interesting combination that has the potential to appeal to key lime lovers and haters alike.
Try it for yourself and let me know how it goes.
Key Lime Cheesecake Tarts
Makes: 24 tarts
1 (6 ounce) box of Archer Farms Key Lime Cookie Straws, available at Target (alternatives: graham cracker crumbs or vanilla wafers)
1/3 stick butter
8 ounces cream cheese, softened
1/2 cup sugar
2 tablespoons Key lime juice
1 teaspoon lime zest
Lime zest, for garnish
Preheat oven to 350 degrees.
Pour cookies into zip-top bag. Crush into crumbs with rolling pin. Melt butter. In small bowl, combine cookie crumbs and butter.
Fill 1 (24-muffin) mini muffin tin with paper cups and spray cups with baking spray. Add about a tablespoon of crust crumbs to each cup. Press down with thumbs or small bottle top.
Beat together cream cheese, egg, sugar, lime juice and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool.
When completely cool, fit a star tip in a pastry bag and fill with whipped cream. Pipe whipped cream on top of tarts. If you don’t have a pastry bag, gently spoon whipped cream onto tarts. Garnish with lime zest.