Sunday, July 7, 2013

Lime Cheesecake Bars

This is a pretty simple recipe that I just adapted from a cheesecake recipe in Fine Cooking Magazine from a 2011 issue.

Stand Mixer
13"x9" Baking Dish
Measuring Cups
Measuring Spoons
Food Processor

2C. Graham Crackers Crumbs
3T. Sugar
7T. Unsalted Butter, Melted

Preheat oven to 375
In a food processor pulse graham crackers until nice and fine, add in sugar and pulse to mix. Drizzle in butter and pulse until incorporated.
Line baking dish with foil, allowing a bit to hang over the edges. Grease foil with nonstick spray or oil.
Evenly spread crumb mix on bottom of pan and pack down. Bake in oven for 20 minutes, until golden brown. Remove from oven and let pan rest on a wire rack to cool while you prepare the filling.

Turn oven temp down to 300.

2 -8oz Packages Cream Cheese, room temperature
1T. Flour
Pinch of salt
1/2C Sugar
1 1/2t. Vanilla
2T Finely grated lime zest
1T Lime juice
1t. Ground ginger
1/2t. Fresh grated nutmeg
2 Eggs, at room temperature

In your stand mixer (or bowl with hand mixer)beat the cream cheese, flour and salt on medium speed until smooth and fluffy. About 5 minutes, scraping sides of bowl frequently. When you are sure there are no lumps, add in your sugar and continue to blend until smooth. Add in vanilla, lime zest, lime juice, ginger and nutmeg and mix until blended well. Now add in the eggs one at a time. Beat until just blended, you don't want to overmix or the cheesecake will crack in the oven.
Pour the filling into the cooled and crust and smooth it out, so it evenly covers the crust. Bake at 300 degrees for 60 minutes. Let cool and cover. Can be kept in refrigerator for 3 days or in the freezer for one month.

For a little added decoration you can top with toasted coconut or even a twist of lime.


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