Servings: 8
Prep Time: 25 minutes
Bake Time: 12–15 minutes
Chilling Time: At least 4 hours

Ingredients

For the Biscuit Crust

– 1½ cups (150 g) finely crushed graham crackers or digestive biscuits
– 5 tablespoons (70 g) unsalted butter, melted
– 2 tablespoons granulated sugar
– ⅛ teaspoon salt

For the White Chocolate Cheesecake Filling

– 8 oz (226 g) cream cheese, softened
– 4 oz (113 g) white chocolate, finely chopped
– ½ cup (120 ml) heavy whipping cream, cold
– ¼ cup (50 g) granulated sugar
– 1 teaspoon vanilla extract
– 1 teaspoon finely grated lemon zest
– 2 tablespoons finger lime pearls

For the Finger Lime Topping

– 3 tablespoons finger lime pearls
– 2 tablespoons apricot jam
– 1 teaspoon water
– 1 teaspoon finely grated lemon zest

Instructions

1. Prepare the pan. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) tart pan with a removable bottom.

2. Make the crust. Combine the crushed biscuits, melted butter, sugar, and salt in a bowl. Stir until the crumbs are evenly moistened.

3. Press the mixture firmly into the bottom and up the sides of the tart pan. Use the flat bottom of a measuring cup to compact the crust.

4. Bake the crust. Bake for 12–15 minutes until lightly golden. Remove from the oven and cool completely.

5. Melt the white chocolate. Place the chopped white chocolate in a heatproof bowl. Microwave in 15-second intervals, stirring between each interval, until smooth. Let cool until lukewarm but still pourable.

6. Whip the cream. In a chilled bowl, beat the cold heavy cream until medium-stiff peaks form. Refrigerate until needed.

7. Prepare the cream cheese mixture. Beat the softened cream cheese and sugar until smooth. Add the vanilla extract and lemon zest and beat briefly to combine.

8. Combine the chocolate and cream cheese. Slowly pour the lukewarm white chocolate into the cream cheese mixture while beating on low speed. Mix until uniform.

9. Fold in the whipped cream. Gently fold the whipped cream into the cream cheese mixture in two additions until no large streaks remain.

10. Add the finger lime pearls. Gently fold in 2 tablespoons of finger lime pearls.

11. Fill the tart. Spoon the filling into the cooled crust and spread evenly.

12. Chill. Cover loosely and refrigerate for at least 4 hours, preferably overnight, until firm.

13. Prepare the topping. Place the apricot jam and water in a small saucepan. Warm over low heat for 1–2 minutes, stirring until smooth. Allow to cool until lukewarm.

14. Brush a thin layer of the jam mixture over the chilled tart. Sprinkle with the remaining finger lime pearls and lemon zest.

15. Slice and serve. Remove the tart from the pan. Use a sharp knife warmed under hot water and wiped dry between cuts for neat slices.

Serving Suggestions

Serve chilled with fresh berries or thinly sliced strawberries. The creamy white chocolate filling balances the finger lime’s tart citrus flavor, while the pearls provide a bright, popping finish.

Storage

Cover and refrigerate leftovers for up to 3 days. Keep chilled until serving and add the finger lime topping shortly before presentation for the best texture.