Preheat oven to 325 degrees. Line a 10×10
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.
Tint the 3/4 cup of lime curd with the liquid food coloring until
lime-rind green. You will use a few drops of both green and yellow
food coloring. Set lime curd 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 curd 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 curd across the previous mixture.
Use skewer to swirl the mixtures together to create a marbleized
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. 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 curd from the heat. Transfer the curd to a bowl and
press plastic wrap on the surface of the lime curd to keep a skin
from forming. Chill the curd in the refrigerator. The curd will
thicken further as it cools. Covered tightly, it will keep in the
refrigerator for a week and in the freezer for 2 months.
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