Thursday, August 4, 2011

Key Lime Cheesecake Bars

This Cheesecake lends itself to decorating any way you like; particularly with fresh fruit! Beautiful and Divinely delicious!

Note: You might prefer the Graham cracker crust instead of the one given here; use half the recipe. Fresh berries such as blue/straw/rasp/black berries, cherries, kiwi, etc are all delicious for topping the cheesecake bars.

9 Servings


1/2 cup Whole Wheat Flour
1/2 cup Oats
1/2 cup Brown Sugar, packed firmly
2 tsp Cinnamon
1/4 tsp Sea Salt
1/2 cube Unsalted Butter (2 oz)

1 Pkg Cream Cheese (8 oz)
1/2 cup Sugar
1 cup Sour Cream
1/2 cup Plain Yogurt
1/4 cup Milk
1 Tbsp Corn Starch
1 pinch Sea Salt
1 tsp Vanilla
2 or 3 Juicy Key Limes
1 tsp Lime Zest
Assorted fruits for topping


Preheat the oven to 375 degrees F.

Make crust: Mix together the crust ingredients in the bowl of a food processor; pulse just until well combined. Alternately, cut the butter into the rest of the ingredients with a pastry blender or two knives. Press onto the bottom and sides of a lightly oiled 9" x 9" cake pan. Put the pan in the freezer while you make the filling. This step may be prepared a day or two ahead.

Bake the chilled crust for 15 minutes; cool slightly for about 10 minutes.

Have the sour cream and cream cheese at room temperature.

Make a smooth slurry of the cornstarch and milk.

Zest the limes first and then juice them.

Process the cream cheese and sugar in the processor bowl fitted with a metal blade until well mixed.

Add the sour cream to the cream cheese mixture along with the cornstarch slurry, salt, vanilla, lime juice and zest and process again until well combined.

Take out the cake pan from the freezer and carefully spoon the cheese mixture into the crust.

Bake for 35 minutes or until the cheesecake is no longer sticky when touched gently.

Cool the cake completely, cover and chill for about 4 hours or better yet overnight.

Top with fruits of your choice and serve. Enjoy!!

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