Tuesday, June 14, 2011

1 Key Lime Swirl Cheesecake Bars

I saw this guest post from Sprinkle Bakes on Confessions of a Cookbook Queen a while back and immediately fell in love!
So when I had an abundance of key limes, I knew this would be on my list to make! And. . . it was amazing! :-) 
(fyi, I HATE the word 'curd' . . . so from here on out anytime the word 'curd' is used in the recipe, i will say "goodness!" :-) So much better sounding!)
Combine the ingredients
Then heat the mixture on the stove
until it is smooth. . . 
Then pour into a bowl 
and cover 
Make the crust
Tint the lime 'goodness'
Swirl the lime "goodness"
I say this all the time but sweets make the best "I love you, Thank you, or hostess gifts"
Just a small gesture to show my friends how much I LOVE them! :-)

Key Lime Swirl Cheesecake Bars

2 cups graham crackers
8 tbsp (1 US stick) unsalted butter, melted
Preheat oven to 325 degrees.  Line a 10x10 pan with parchment that overhangs the edges.  Mix the butter and graham crackers together and press into the bottom of the pan evenly.  Bake crust for 5 minutes and allow to cool completely.
2 bricks (8 oz. each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs plus one large egg white
1/2 cup sour cream
1 tsp vanilla
2 tbsp all purpose flour
3/4 cup prepared lime "goodness", divided (recipe below)
Liquid green food coloring
Liquid yellow food coloring
Tint the 3/4 cup of lime "goodness" with the liquid food coloring until lime-rind green.  You will use a few drops of both green and yellow food coloring.  Set lime "goodness" aside.
Beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth.  Beat in eggs on low speed, 1 at a time.  Beat in sour cream and vanilla, then flour just until blended.  Remove 1 cup of batter and reserve.  Pour the rest of the batter over the crust.
Mix 1/2 cup of tinted lime "goodness" with the 1 cup of reserved batter.  Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter.  Dollop the remaining 1/4 cup of lime "goodness" across the previous mixture.  Use a skewer or toothpick to swirl the mixtures together to create a marbleized effect.
Bake for 35 minutes at 325 degrees F.  Let cool completely in pan then refrigerate.  Lift cheesecake out of the pan with parchment overhang.  Cut into bars before serving. (I recommend refrigerating for 24 hours)
Lime "Goodness"
8 tbsp  (1 US. stick) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
1/3 cup plus 4 tbsp. fresh lime juice
Beat butter and sugar in a large bowl using an electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition.  Pour in lime juice and mix again.  Expect the mixture to look curdled, this is normal.
Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees.
Remove the "goodness" from the heat. Transfer the "goodness" to a bowl and press plastic wrap on the surface of the lime "goodness" to keep a skin from forming.  Chill the "goodness" in the refrigerator. The "goodness" will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
 Sprinkle Bakes
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1 comment:

  1. Hi! Found your blog through Honey We're Home! What a yummy looking recipe! I love that you call it "lime goodness" :)


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