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Key Lime Swirl Cheesecake Bars Recipe

   
 

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     Key Lime Swirl Cheesecake Bars

Category   Desserts - Breads
Sub Category   None
Servings   10-15 bars
Preptime   45 min

Ingredients
2 cups graham crackers
1 stick unsalted butter, melted
2 bricks cream cheese, soft
1/2 cup sugar
2 eggs plus 1 egg white
2 tablespoon flour
1/2 cup sour cream
1 teaspoon vanilla
3/4 cup prepared lime curd (recipe below)
 
Liquid green and yellow food coloring
1 stick unsalted butter, soft
1 cup sugar
2 eggs
2 egg yolks
1/3 cup plus 4 tablespoon fresh lime juice

Instructions
Preheat oven to 325 degrees. Line a 1010 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 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. 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.


Originally Submitted
2/26/2015





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