Key Lime Cheesecake Bars

May 14, 2021

Key Lime Cheesecake Bars

Makes 2 (8x12inch) square pans of cheesecake

Ingredients:

For the Base:

* 6-8tbsp Unsalted Butter

* 2 cups Graham Cracker Crumbs

* 3/4cup Granulated Sugar

For the Cheesecake Filling:

* 4 + 1/2(8oz) blocks of Cream Cheese, at room temperature

* 1 + 1/4cup Granulated sugar

* 5 Eggs + 2 Egg Yolks

* 2tsps of Vanilla Extract

* 2tsp Lime zest

* 1/3cup Key Lime Juice

* 1/4cup Whipping Cream

For the Topping:

* 1/2cup Whipping Cream

* 2tbsp Confectioners Sugar

* 1tsp Vanilla Extract

* The zest of 1 Lime

Directions:

1. Preheat oven to 350degrees. Grease two square baking pans and line with parchment paper. Grease the parchment paper as well. Set aside.

2. Melt the butter in a microwave safe bowl. Add the graham cracker crumbs and sugar and mix well. Transfer the mixture to the prepared baking dishes and press it in evenly. Bake at 350degrees for 10-12 minutes. Once done leave on a wire rack to cool.

3. To make the cheesecake filling, beat the creamcheese until soft and smooth (use a hand mixer or stand mixer). Add in the sugar and beat until smooth and blended (beat on medium - low). Add in the lime zest and mix for an additional 30 seconds. Add in the eggs, and yolks, one at a time and keep beating on low. Add in the whipping cream and beat on low. Fold in the lime juice with a spatula. Do not over mix.

4. Transfer to the baking dishes and pour it over the crust. Reduce oven heat to 300degrees and bake for 40-45 minutes. Leave on a wire rack to cool fully.

5. Once it cools fully, chill the cheesecakes in the refrigerator overnight, or for a minimum of 6 hours.

6. When you are ready to cut the cheesecake into squares and serve, whip the whipping cream with the confectioners sugar and vanilla until stiff peaks form. Transfer the whipped topping to a piping bag and pipe a dollop onto each square. Sprinkle some lime zest over each square.