Key Lime Cheesecake Bars
I refuse to accept that summer is over. How can it be when we’re still technically having summery weather, albeit that the mornings are now cold and we even had frost a couple of mornings ago? I’m going to stomp my feet and throw a tantrum, I’m not a winter person at all and autumn might as well be winter in the UK. In fact, I’m one of those people that finds myself a bit ‘chilly’ even when it’s 25℃/77℉ and wearing a light jacket when everyone else is wearing summer tanks. I’m so ready ready to bid farewell to all the summer berries and ice creams I’ve been perving at the last few months.
Therefore today I’m rebelling with lime cheesecake bars. Not that it’s all *that* rebellious! The modern world brings us imported limes even during the winter months, but hey, it’s the thought that counts!
I’ve adapted this recipe to make it easier and less time consuming to make thanks to ready made lime curd, but the recipe for lime curd is included below if you wish to make from scratch. I did make the lime curd to go with this cheesecake but my thermometer decided to die on me just before the part where I needed it. It was working up until that point then BAM! So I had to guess but I’ll be using that lime curd for something else. 
Dudes and dudettes, you have to make some of these bad boys. They’re the yummiest cheesecake bars, or cheesecake I’ve ever tasted. I could not stop eating the raw batter whilst making these key lime cheesecake bars. I’m surprised there was even enough filling to go into them!
The giant man-baby made the following official statement..
“You’re good at making cheesecakes now, aren’t you?”
Not sure whether to take that as a compliment or an offending statement. What do you think? A ban on him eating any future goodies? *cocks head back and laughs evilly* muahahaha!
Key Lime Cheesecake Bars Recipe
Prep Time: 20 mins
Cook Time: 40 mins
Yield: 10in cheesecake
Ingredients:
FOR THE CRUST:
- 2 cups graham crackers or digestive biscuits, crushed
- 1 stick/113g butter, melted
FOR THE LIME CURD:
- 1 stick/113g butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ⅓ cup + 4 tbsp fresh lime juice
FOR THE CHEESECAKE FILLING:
- 2 8oz packs cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg white
- 2 tbsp plain/all purpose flour
- ½ cup sour cream
- 1 tsp vanilla extract
- green and yellow food colouring (liquid or gel)
Directions:
FOR THE LIME CURD:
- Beat butter and sugar into a large bowl. Slowly add the eggs and the yolks one at a time, mixing well after each addition. Pour in the lime juice and mix again. Expect the mixture to look curdled, this is normal.
- Cook the mixture over a medium heat in a medium-sized saucepan until it looks smooth and no longer curdled. Increase the heat slightly and cook, whisking constantly until the mixture thickens. Using a thermometer, cook until the mixture reaches 170℉/77℃.
- Remove the curd from the heat and transfer into a bowl. Press plastic wrap in the surface of the lime curd to keep a skin from forming. Chill the lime curd in a refrigerator, the curd will thicken more as it cools. It will keep in the fridge for approx. 2 weeks.
FOR THE CRUST:
- Preheat the oven to 325℉/175℃, line a 10×10 inch pan with parchment that overhangs the edges. Mix the butter and graham crackers or digestive biscuits together and press into the bottom of the pan evenly. Bake the crust for 5 minutes and allow to cool completely.
FOR THE CHEESECAKE FILLING:
- Tint ¾ of a cup of the lime curd with the green and yellow food colouring until a lime-rind green and set aside. Beat cream cheese and sugar in a large bowl with mixer on medium-high speed until smooth.
- Beat in eggs on low speed until blended then beat in the sour cream, vanilla and plain/all purpose flour until just blended. Remove 1 cup of batter and reserve.
- Pour the remaining batter over the crust. Mix ½ cup of the tinted lime curd with 1 cup of the reserved batter. Place spoonfuls or dollops of this mixture, in no particular fashion, on top of the plain cheesecake batter. Repeat with the remaining ¼ cup lime curd onto the previous mixture. Using a skewer or toothpick, swirl the mixture together to create a marbled effect.
- Bake for 35 minutes at 325℉/170℃. Allow to cool completely in the pan then refrigerate. Once chilled, lift the cheesecake out of the pan with the parchment overhang and cut into bars before serving.
Notes:
After I pressed the graham crackers/disgestive biscuits into the bottom of the pan and allowed to cool, I put the pan in the refrigerator to cool and harden further as it seemed a little too brittle not to do this.
Recipe Source:
Adapted from Sprinkle Bakes
About Lisa Crunkhorn
Lisa, these bars are seriously gorgeous. And while I disagree with you (I LOVE winter and hate summer!) I think we can both agree these bars are totally perfect.
Hayley @ The Domestic Rebel recently posted…The Friday Roundup
Don’t you live in Cali, Hayley? I’ve not visited Cali (or the US.. yet) but I’m sure that Cali has seriously hawt unbearable summers ad mild winters? If I were a Cali resident, I’d probably be the same too.
Lisa {Sweet 2 Eat Baking} recently posted…Key Lime Cheesecake Bars
These bars look fantastic!
Jessica@AKitchenAddiction recently posted…Chocolate Chip Bars
Thanks Jessica.
Lisa {Sweet 2 Eat Baking} recently posted…Key Lime Cheesecake Bars
I’m totally the same way–pop me into a climate where the average temp is less than 80 degrees F and I will bust out the gloves and thermal socks. I love your defiance of autumn’s arrival, although I am a bit wary about bringing green dessert to my circle of friends! The last time I did that, my they asked me if I was trying to feed them moldy dessert. Um. No. And these look gorgeous imo (so if they don’t want to eat them, I sure will).
Ala recently posted…Cookie Butter Bad Boys
Haha below 80℉? That’s 26℃ here and anything above 18℃/64℉ the weirdos in this country bust out the strappy tank tops and shorts, but not me! I’m so with you on that. You ought to have seen me 2 yrs back when I came back from 35℃/95℉ weather in Greece back to our ‘English’ summer weather, I had the heating on almost full blast with sweatshirts on!!
The green colour is from the food colouring. I used gel as I didn’t want to water down the curd with liquid food colouring (even if it is a few drops). I only put 1 drop in but as we know, gel is uber concentrated. Perhaps leave out the food colouring and/or mix the lime curd into the batter so it won’t be green but still has the same taste? That would work and no ‘mouldy’ desserts (the cheek!) If anyone such a comment to me, I’d be like ‘ah well more for me then!’
Lisa {Sweet 2 Eat Baking} recently posted…Key Lime Cheesecake Bars
Yay finally some key lime bars which are actually green
They look scrumptious! And spring is well on its way here so I cannot say much
Cheers
Choc Chip Uru
Choc Chip Uru recently posted…Guest Post #4: Rustic Blueberry Tart
They’re perfect for the southern hemisphere then. Thanks Uru.
Lisa {Sweet 2 Eat Baking} recently posted…Key Lime Cheesecake Bars
Oh do these ever look yummy – I’m key lime green with envy that they are not on my counter!
Aww, I would have sent you some if only they’d make it there and not be green with actual mould LOL! Oh and the fact they’ve already been devoured.
Lisa {Sweet 2 Eat Baking} recently posted…Key Lime Cheesecake Bars
They look so wonderful and yummy! I found the spring loaded bunny cutter I used for my fondant bunnies you wanted, sold here:
http://www.thecakedecoratingcompany.co.uk/catalog/product_info.php?products_id=5248
Torie Jayne recently posted…My secret garden
Thanks so much Torie. Hope you got my email reply?
Lisa {Sweet 2 Eat Baking} recently posted…Key Lime Cheesecake Bars
Oh gosh Lisa, I love these. Now summer? I’m done. However, if I lived where you did I’d stomp my feet too. (And I’ve been known to wear gloves when it’s 77F.)
Dorothy @ Crazy for Crust recently posted…Whatever Friday
We haven’t seen much of a summer this year so I’m so not ready for it to be over yet. We’re having a bit of a heatwave at the moment. Heatwave being 25C, which is glove weather to you. haha.
Lisa {Sweet 2 Eat Baking} recently posted…Key Lime Cheesecake Bars
Oh my! The color is mesmerizing, Lisa! I need to make these, ASAP!!
Anna @ Crunchy Creamy Sweet recently posted…Salted Butter Caramel Sauce
Glad you like them Anna. If you make them, let me know how much you love them. They only lasted about half a day in our household!!
Lisa {Sweet 2 Eat Baking} recently posted…Key Lime Cheesecake Bars
These look delicious!! I seriously want to try one, making me salivate.
Crystal {@phatbakes} recently posted…Cinnamon & Sugar Pull-Apart Bread
They seriously are delicious. Duuude, you so have to try them. You’ll salivate even more when you take a bite and can’t stop eating them.
Lisa {Sweet 2 Eat Baking} recently posted…Key Lime Cheesecake Bars
I love these bars, Lisa! The color is so fantastic!
Stephanie @ Eat. Drink. Love. recently posted…Strawberry Soda Floats
Thanks Stephanie.
Lisa {Sweet 2 Eat Baking} recently posted…Key Lime Cheesecake Bars
I’m actually a winter-girl, but looking at these gorgeous bars I’m willing to change it…..
It’s quite difficult to get lime here and I’m sure gonna try!:)
Each to their own lol. There are a few things I like about winter, when it’s below freezing and walking the kids to school in the snow definitely wakes me up. But then again, I’m not that fond of the cold. English summers tend to be mild (understatement of the century!) so quite comfortable. I just hate all that rain inbetween.
Lisa {Sweet 2 Eat Baking} recently posted…Key Lime Cheesecake Bars
Key lime bars… a perfect way to hold on tight to summertime! And they are so gorgeous too!
sally @ sallys baking addiction recently posted…fudge brownie cupcakes with pumpkin cream cheese frosting.
Absolu-freaking-lutely, I clinging to summer and won’t let go. That is until the leaves start changing then I might change my mind. Glad you like the key lime cheesecake bars.
Lisa {Sweet 2 Eat Baking} recently posted…Key Lime Cheesecake Bars
Saw this pic on Marvelous Monday and HAD to click on it. I LOVE key lime and I LOVE cheesecake. Can’t wait to try this recipe, thanks for sharing.
Karen @ BakingInATornado recently posted…The Price of Saving
Your photos are so beautiful! Thanks for stopping by and following along at It Bakes Me Happy
Emily recently posted…Chocolate Coconut Bread
These look fabulous, Lisa. I LOVE key lime pie. Yum. I’ve pinned this for future reference. Thanks so much for sharing on Marvelous Mondays!
Julie
Julie recently posted…Chili Relleno Casserole
The description is enough to make me want a slice! And I know that no one can resists this goodness!! They look fluffy and tangy. Just the way I like it. Cheerios~
Joanna @ Chic & Gorgeous Treats recently posted…Apple, Cranberry & Walnut Pie with Apple Crisps