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Key Lime Cheesecake Bars
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#entertainingwithbeth #CookingChannel #EasyRecipes
Key limes are in season and one of my favorite ways to use them up is in these Cheesecake Bars. They are easy to make, rich and creamy with just the right amount of tartness coming from the key limes.
Add a dollop of whipped cream and a slice of lime and they make a festive dessert for Easter or Mother's Day. Also great for baby and bridal showers!
THE WARDROBE SEEN IN THIS VIDEO:
These links go to Sezane + Amazon where I am compensated on products sold at no cost to the consumer
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Key Lime Cheesecake Bars
Makes 9 Bars
INGREDIENTS:
For Crust:
13 graham crackers
1 tbsp (13 g) sugar
7 tbsp (98g) butter, melted
For Filling:
24 ounces (680 g) cream cheese
1 ¼ cups (270g) white sugar
2 eggs + 1 egg yolk
2 tsp (10 ml) vanilla extract
Pinch of salt
¾ cup (177 ml) key lime juice ( 1 1/4 lb of key limes)* Save 4-5 for garnishing
¼ cup (34 g) flour
For Garnish:
1 cup (240 ml) heavy cream
1 tbsp (7 g) powdered sugar
1 tsp (5ml) vanilla extract
Lime zest + slices from 4-5 key limes
Pinch of salt
METHOD:
Preheat oven to 325F (165C). Prepare a 9" x9" (23 cm x 23 cm) brownie pan with baking spray. Line one side with parchment paper, enough to create large flaps on either side. Set aside.
Add graham crackers to a food processor and process until crumbs form. Add the sugar and pulse while adding the utter until wet crumbs form.
Place crumbs in the pan and shake the pan to level them out, then press down to create an even layer. Bake for 10 minutes and allow to cool.
Meanwhile beat the cream cheese and sugar together with an electric mixer, add the eggs one at a time, beating in between each addition. Then add the egg yolk. Scrape down the bowl.
Add the vanilla extract, and salt and beat to combine. Then add the flour and beat together until smooth.
Then add the key lime juice and slowly beat to combine. Remove the bowl from the mixer and whisk the mixture to ensure to lumps remain.
Pour the mixture over the cooled crust, whisking while pouring to remove any lumps.
Bake for 30 minutes at 325F (165C).
At the 30-miniute mark cheesecake will still look jiggling in the center. That's OK it will continue to set in the warm oven as it cools.
Turn the oven off, open the oven door ajar, and allow to cool in the oven for 15 minutes. Then cool at room temperature for 30 minutes.
Refrigerate, uncovered for a minimum of 4 hours, but overnight is even better.
To serve whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a star tip.
Slice cheesecake into 9 bars. Pipe a star of whipped cream on top, garnish with lime zest and a thinly sliced wheel of key lime.
ABOUT THIS CHANNEL
Key limes are in season and one of my favorite ways to use them up is in these Cheesecake Bars. They are easy to make, rich and creamy with just the right amount of tartness coming from the key limes.
Add a dollop of whipped cream and a slice of lime and they make a festive dessert for Easter or Mother's Day. Also great for baby and bridal showers!
THE WARDROBE SEEN IN THIS VIDEO:
These links go to Sezane + Amazon where I am compensated on products sold at no cost to the consumer
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK!
Key Lime Cheesecake Bars
Makes 9 Bars
INGREDIENTS:
For Crust:
13 graham crackers
1 tbsp (13 g) sugar
7 tbsp (98g) butter, melted
For Filling:
24 ounces (680 g) cream cheese
1 ¼ cups (270g) white sugar
2 eggs + 1 egg yolk
2 tsp (10 ml) vanilla extract
Pinch of salt
¾ cup (177 ml) key lime juice ( 1 1/4 lb of key limes)* Save 4-5 for garnishing
¼ cup (34 g) flour
For Garnish:
1 cup (240 ml) heavy cream
1 tbsp (7 g) powdered sugar
1 tsp (5ml) vanilla extract
Lime zest + slices from 4-5 key limes
Pinch of salt
METHOD:
Preheat oven to 325F (165C). Prepare a 9" x9" (23 cm x 23 cm) brownie pan with baking spray. Line one side with parchment paper, enough to create large flaps on either side. Set aside.
Add graham crackers to a food processor and process until crumbs form. Add the sugar and pulse while adding the utter until wet crumbs form.
Place crumbs in the pan and shake the pan to level them out, then press down to create an even layer. Bake for 10 minutes and allow to cool.
Meanwhile beat the cream cheese and sugar together with an electric mixer, add the eggs one at a time, beating in between each addition. Then add the egg yolk. Scrape down the bowl.
Add the vanilla extract, and salt and beat to combine. Then add the flour and beat together until smooth.
Then add the key lime juice and slowly beat to combine. Remove the bowl from the mixer and whisk the mixture to ensure to lumps remain.
Pour the mixture over the cooled crust, whisking while pouring to remove any lumps.
Bake for 30 minutes at 325F (165C).
At the 30-miniute mark cheesecake will still look jiggling in the center. That's OK it will continue to set in the warm oven as it cools.
Turn the oven off, open the oven door ajar, and allow to cool in the oven for 15 minutes. Then cool at room temperature for 30 minutes.
Refrigerate, uncovered for a minimum of 4 hours, but overnight is even better.
To serve whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a star tip.
Slice cheesecake into 9 bars. Pipe a star of whipped cream on top, garnish with lime zest and a thinly sliced wheel of key lime.
ABOUT THIS CHANNEL
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