Key Lime Cheesecake Bars

 


Key Lime Cheesecake Bars

Ingredients

White Chocolate-Graham Cracker Crust:

Cooking spray

2 cups (6.8 oz.) graham cracker crumbs

1/2 cup (4 oz.) unsalted butter, melted

1/4 cup (1 3/4 oz.) granulated sugar

1/4 cup (1.4 oz.) finely chopped white chocolate (from 1 [4-oz.] bar), plus more shaved white chocolate for garnish

1/4 tsp. table salt

1/4 tsp. ground allspice

1/4 tsp. ground nutmeg

Cheesecake Filling:

3 (8-oz.) pkg. cream cheese, at room temperature

3/4 cup (7 oz.) sour cream, at room temperature

2 Tbsp. unsalted butter, at room temperature

3/4 cup (5 1/4 oz.) granulated sugar

1/4 tsp. table salt

3 large eggs, at room temperature

1/2 cup fresh or bottled Key lime juice

2 Tbsp. grated Key lime zest (from 8 Key limes)

3 cups water

Additional Ingredients:

Lightly sweetened whipped cream

Key lime slices

Directions

Prepare baking pan:

Preheat oven to 350°F with rack in lower third position. Line a 9- x 13-inch baking pan with aluminum foil, leaving a 2-inch overhang on the long sides. Lightly coat pan and foil with cooking spray.

Prepare the White Chocolate-Graham Cracker Crust:

Stir together graham cracker crumbs, butter, sugar, white chocolate, salt, allspice, and nutmeg in a large bowl until combined and evenly moistened.

Press mixture evenly into bottom of prepared pan.

Bake crust:

Bake in preheated oven until light golden and fragrant, 10 to 12 minutes. Let cool slightly, about 15 minutes. Reduce oven temperature to 300°F.

Prepare the Cheesecake Filling:

Beat cream cheese, sour cream, and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy and fully combined, 4 to 5 minutes.

Beat in sugar and salt on medium speed until combined, about 1 minute. Add eggs, 1 at a time, beating on low speed just until combined after each addition and stopping to scrape down sides of bowl with a rubber spatula as needed, 1 to 2 minutes total.

Add Key lime juice and zest; beat on low speed just until combined, about 45 seconds.

 

Add Filling to Crust and bake:

Pour Cheesecake Filling into cooled Crust. Place baking pan into a large roasting pan, and place in preheated oven. Pour water into roasting pan, and bake at 300°F until cheesecake is set, 35 to 40 minutes.

 

Cool cheesecake in oven:

Turn off oven, and leave oven door cracked open 7 to 8 inches; let cheesecake cool in oven 30 minutes. Remove pans from oven, and carefully remove cheesecake from water bath. Let cool in pan at room temperature 30 minutes, then cover and refrigerate until completely chilled, at least 3 hours or up to overnight.

 

Cut into bars:

Using foil overhang as handles, lift cheesecake out of pan, and place onto a cutting board. Cut into 12 (3- x 2 1/2-inch) rectangles. Garnish with whipped cream, white chocolate shavings, and key lime slices.

 

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