Key Lime Cheesecake Bars
Makes approx. 24 bars
1 Box (14.4 oz.), Graham Crackers
1 Stick, Butter
1 Stick, Butter, softened
1 Cup, Sugar
+2 Egg Yolks
4 Limes, Juice (about 1/3 cup)
Green Food Coloring
Yellow Food Coloring
2 (8oz.) Packages, Cream Cheese, softened
+1 Egg White
1/2 Cup, Sour Cream
1 Teaspoon, Pure Vanilla Extract
2 Tablespoon, All-Purpose Flour
Make the Lime Curd ahead: In a standing mixer, beat the butter and sugar until light and fluffy. Add the eggs and egg yolks, one at a time until all incorporated. Add the lime juice and mix well. Transfer the mixture to a small pot and place on stove over medium heat. Whisk the mixture and gradually increase the heat until the curd reaches 170 degrees (place a thermometer into the mixture to check the temp). It should be very smooth and yellow in color. Remove from heat, transfer to a mixing bowl and cover with plastic wrap. Make sure the plastic wrap is touching the curd to keep all air out. Then place another piece of plastic wrap over the top of the bowl. Place the bowl in the fridge up to 2 hours to chill. The curd mixture will get nice and thick in the fridge. You can make this ahead, even up to a week in advance.
Preheat oven to 325 Degrees. Spray a 9×13 baking dish then line with parchment paper (leaving some of the parchment paper hanging over the edges). Spray the parchment paper with the cooking spray also. Set aside.
Add the graham crackers to a food processor and pulse until all crumbled. Melt the 1 stick of butter and add it to the graham crackers and pulse just until combined. Pour the mixture into the prepared baking dish. Using you hands, press the mixture into the pan. Bake for 5 minutes, remove from oven and set aside.
Make the CheeseCake Filling: In a mixer, add the cream cheese and sugar and beat until nice and smooth. Add eggs, one at a time and mix well in between each one. Mix in sour cream, vanilla and the flour and mix until all combined. Transfer 1 cup of the filling, set aside. Pour the remaining filling over the graham cracker crust.
Remove curd from fridge. Remove 3/4 cup of the lime curd and add a few drops of yellow and a few drops of green food coloring to the 3/4 cup and mix. It should resemble the color of a lime. If the color is too dark, you can add more yellow. Take 1/2 cup of the green colored lime curd and add it to the cup of cheesecake filling you set aside. Mix it well. It will give you a lighter green color.
Place spoonfuls of the light green mixture on top of the cheesecake. Then add spoonfuls of the darker green curd in-between the lighter mixture. Then, using a skewer or end of a spoon, drag it through the mixture and swirl it around to mix up the colors and make a marble type pattern.
Bake for 35 minutes then remove and let the cheesecake cool completely. I like to let it cool, cover and store in fridge overnight and then cut into squares. It is easier to cut when the mixture is chilled. To cut, pull the ends of the parchment paper to lift the cheesecake out of the pan. Transfer to a cutting board and cut into bars.
These are fun to make. You can change up the colors for any holiday or special occasion. These are a great make-ahead dessert and they store very nicely in the fridge.