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Photo of Key lime cheesecake pie with meringue frosting by WW

Key lime cheesecake pie with meringue frosting

10
Points®
Total Time
2 hr 5 min
Prep
30 min
Cook
35 min
Serves
12
Difficulty
Moderate
Tangy and rich, this dessert hits all the right notes for flavor and texture thanks to the crisp graham cracker base, cream cheese filling, and fluffy meringue topping. The smaller, tarter Key limes, which are also known as Mexican or West Indian limes, are crucial to the flavor of this pie and are worth seeking out. But, if you don’t have any luck finding them in your grocery store, you can use traditional and widely available Persian limes instead. Cream of tartar is often used when whipping egg whites to help to stabilize them and prevent the foam from falling too quickly.

Ingredients

Cooking spray

5 spray(s)

Graham cracker crumbs

½ cup(s)

Unsalted butter

2 tsp, melted

Table salt

1 pinch(es)

Low fat cream cheese

12 oz, at room temperature (Neufchâtel)

Plain fat free Greek yogurt

18 Tbsp, at room temperature (1 1/8 cups)

Sugar

1 cup(s)

Egg

3 large egg(s)

Unsweetened lime juice

3 Tbsp, from Key limes

Lime zest

2 Tbsp, from Key limes (plus extra for garnish -optional)

Egg whites

1 large

Cream of tartar

¼ tsp

Sugar

¼ cup(s)

Vanilla extract

¼ tsp

Sea salt

1 pinch(es), fine variety

Instructions

  1. Preheat oven to 325°F degrees. Lightly coat side and bottom of a 9 1/2-inch fluted tart pan (with removable bottom) with cooking spray. In a small bowl, combine graham cracker crumbs, melted butter and a pinch salt. Gently press crumb mixture into bottom of pan in an even layer (use the back of a spoon to flatten). Bake 5 minutes.
  2. While crust bakes, beat together cream cheese, yogurt, 1 cup sugar, eggs, Key lime juice, and zest until smooth. Evenly pour mixture over crust; bake until set on top, about 30 minutes. Let cake cool completely, about 1 hour. (Cake can be made up to one day ahead. Cover and refrigerate.)
  3. While cake cools, place egg white, 1/4 cup sugar and cream of tartar in heatproof bowl of electric stand mixer; set over a saucepan of simmering water. Whisk by hand constantly until sugar is dissolved and whites are warm to the touch, about 2 minutes. Remove bowl from heat; beat with electric mixer fitted with whisk attachment, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5-7 minutes. Add vanilla and pinch salt; mix until combined. (Frosting can be made up to one day ahead. Cover and refrigerate.)
  4. Decorate top of cooled cake with frosting; use a torch to brown frosting, if desired. Sprinkle cake with lime zest, if using; slice into 12 pieces and serve.
  5. Serving size: 1 slice

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