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Key Lime Cheesecake Bars
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- เผยแพร่เมื่อ 15 ส.ค. 2024
- #entertainingwithbeth #CookingChannel #EasyRecipes
Key limes are in season and one of my favorite ways to use them up is in these Cheesecake Bars. They are easy to make, rich and creamy with just the right amount of tartness coming from the key limes.
Add a dollop of whipped cream and a slice of lime and they make a festive dessert for Easter or Mother's Day. Also great for baby and bridal showers!
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Key Lime Cheesecake Bars
Makes 9 Bars
Print Recipe Here entertainingwi...
INGREDIENTS:
For Crust:
13 graham crackers
1 tbsp (13 g) sugar
7 tbsp (98g) butter, melted
For Filling:
24 ounces (680 g) cream cheese
1 ¼ cups (270g) white sugar
2 eggs + 1 egg yolk
2 tsp (10 ml) vanilla extract
Pinch of salt
¾ cup (177 ml) key lime juice ( 1 1/4 lb of key limes)* Save 4-5 for garnishing
¼ cup (34 g) flour
For Garnish:
1 cup (240 ml) heavy cream
1 tbsp (7 g) powdered sugar
1 tsp (5ml) vanilla extract
Lime zest + slices from 4-5 key limes
Pinch of salt
METHOD:
Preheat oven to 325F (165C). Prepare a 9" x9" (23 cm x 23 cm) brownie pan with baking spray. Line one side with parchment paper, enough to create large flaps on either side. Set aside.
Add graham crackers to a food processor and process until crumbs form. Add the sugar and pulse while adding the utter until wet crumbs form.
Place crumbs in the pan and shake the pan to level them out, then press down to create an even layer. Bake for 10 minutes and allow to cool.
Meanwhile beat the cream cheese and sugar together with an electric mixer, add the eggs one at a time, beating in between each addition. Then add the egg yolk. Scrape down the bowl.
Add the vanilla extract, and salt and beat to combine. Then add the flour and beat together until smooth.
Then add the key lime juice and slowly beat to combine. Remove the bowl from the mixer and whisk the mixture to ensure to lumps remain.
Pour the mixture over the cooled crust, whisking while pouring to remove any lumps.
Bake for 30 minutes at 325F (165C).
At the 30-miniute mark cheesecake will still look jiggling in the center. That's OK it will continue to set in the warm oven as it cools.
Turn the oven off, open the oven door ajar, and allow to cool in the oven for 15 minutes. Then cool at room temperature for 30 minutes.
Refrigerate, uncovered for a minimum of 4 hours, but overnight is even better.
To serve whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a star tip.
Slice cheesecake into 9 bars. Pipe a star of whipped cream on top, garnish with lime zest and a thinly sliced wheel of key lime.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEnt....
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Your tips are really helpful and make your videos especially great. Will be looking forward to your cookbook.
Aww thanks! So glad you like them! :) Yes can't wait to share the cookbook!!
This is the perfect spring treat!
Key lime is my favorite
Hi Beth, Happy Easter! I will be waiting for your party or get together for Easter. I love to see the preparation of your parties all the way to end where you’re enjoying it with your guests 🥰
Yes, in the UK we have always used digestive biscuits! So yum
Thank you for sharing ❤️
So excited about your cookbook Beth!! Can't wait. I think ill buy some extra to give as gifts.😀
I am waiting for your cook book.i hope it's available outside US.i really want to have an honour to have your book.really love your show.
Aww thanks for that 💕 and yes, definitely available internationally and once it’s ready for pre-order I’ll be sure to provide the right link so you can order it outside the USA and I’m also also making sure that each recipe is being personally translated into metric and imperial measurements, so everybody can follow along!
These key lime cheesecake bars looks so adorable and perfect for the coming Easter !!!!!!!!!!!!!!!!! Will you show us how to make lime mousse too ?
I can't wait for your cookbook!! But I'll definitely be making these bars soon!
Aww thanks! Yes can't wait to finally share all these yummy recipes I've been developing for it with all of you! :)
OMG! Looks delicious!!!!
Just tried this. It was incredibly delicious. We are making it for the big eclipse party Monday. I know everyone will enjoy it. Thanks so much.
These look and sound amazing.
Love your recipes! And I am so excited about your new book, Congratulations 🎉!
You deserve it! Blessings! ❤
Thank you so much!
yum! looks so creamy and delicious. Wish there were keylimes in more supermarkets. Maybe i could add some curd instead
Love these! Happy Easter!
So yummy!! Happy Easter!! :)
These look beautiful! 😍
How did I miss this? I can’t wait to try these
Beth I adore you and your videos, thank you for all the effort you put into your channel and community!! I will definitely be trying this recipe , thank you!! 😁💕
Beth, your little cheesecake bites look so cute, and so are you wearing that apron.
hai
Can’t wait to see your cookbook and definitely trying these key lime bites…thank you for the recipe😊
Happy Easter to a darling chef! Looking forward to your cookbook in 2025!
Aww thanks me too! :)
So excited to hear about cookbook. I hope you add many of your recipes!!
I just saw this! I had made some caramel custard that my family made ….I made them just to honor my parents in heaven.
I had to cook them in a water bath! I wonder if I add the flour in custard that I could avoid the bath. But they do look pretty & my caramel turned out really well!
Thank you.
I like the idea of cheesecake bars. Thanks for sharing.
You are so welcome! Hope you enjoy them!
Hey Beth, this looks delicious! Happens to be in my oven right now! I did want to let you know that the recipe in your link, (so I can print it out) has the flour listed in with the whipped cream garnish ingredient section!
So pretty!
Thank you! 😊 So glad you enjoyed it!
Hi Beth! Yummy recipe, cant wait to try it. Excited for your cookbook! Happy Easter from stormy Orange County CA! Stay safe and dry this weekend!
Oh I know! You too! What a bummer for Easter! :(
Thank you for this recipe Im waiting for the book Im one of your dying fan
Courage pour le livre, on a hâte de l'acheter❤, mais on aime bcp tes video's avec ton humour et bonne humeur🎉 on va essayer cette recette (bien qu'on vient de manger 1 tarte au sucre😂)merci et bon wknd a tte la famille
Awww merci! J’ai hate de le partager! Je suis très content que vous aimez les vidéos qui sont toujours en plaisir de partager! Bon week-end à vous aussi et merci pour tout votre support! 💕🫶
I liked
Hi Beth! I’m excited to try these out! can i use lemon instead of limes?
I’ll never go back to regular cheesecakes after making your pumpkin pie cheesecake bars. Lol. Made those on thanksgiving and they lasted less than 10 minutes.
Ha! So glad to hear it! These are your "spring" version ha! Enjoy!!
Looks delicious....😊
Oh they are! :) And easy too!
❤
I made your beet hummus for today 🐣
Ooooooo!!!!! I have graham crackers sitting at home!!! Now I know what to do with them! Definitely making them.
Thank you so much for the key lime to lime swap! I have a question for you Beth.
Unrelated to this recipe. I want make your apricot ginger scones recipe on Kin community. I will use the quantities from your other scone recipes but I don’t know how much candied ginger and apricot. I don’t want to go overboard. So. How much of both do I add? Also, do these scones also feature in the cookbook by any chance?
I’m so excited for the cookbook. If everything goes well, that will be my birthday and Christmas gift to myself in 2025!!!
Oh sure here's that recipe! So excited for the cookbook too! It would make a lovely Christmas Present :). APRICOT & GINGER SCONES
Serves 8
Ingredients
2 cups flour
4 teaspoons sugar
1 tbsp + 1 tsp of baking powder
½ teaspoon salt
10 tablespoons cold butter, diced into cubes
½ cup diced dried apricots
2 tbsp dried, crystallized ginger
½ cup heavy cream
2 eggs
Raw, turbinado sugar for tops
Method:
Preheat oven to 400.
Line sheet pan with parchment paper. In a bowl combine flour, sugar, salt, and baking powder. Add butter and work by hand until dough resembles a coarse meal.
Add the apricots and ginger and toss. Mix the egg with the cream and add to mixture. Slowly mix with a wooden spoon, and then your hands until a dough forms.
Turn dough out onto a floured surface. Shape dough into a square, cut into 4 squares and then cut the squares into triangles.
Brush with heavy cream and sprinkle with the raw sugar.
Pop back in fridge for 10 mins to firm up, and then bake for 15-16 mins until golden brown.
Serve with butter and jam.
What? No key lime zest in the filling? That's the best flavor IMHO.
Ha! Oh sure you could add it but they are pretty flavorful as is :) And it keeps the filling really creamy :)
Yes my vote is for creamy.😋👅
Beth - could you give us a weight measure for the Graham Crackers - so that if we are looking to use an alternative - or don't have the same brand of Graham Cracker as you used here - we could use a similar measurement of a suitable alternative. Thank you
Yes, of course it would be 7 ounces of crumbs or 200 g. You could use Oreo cookies and scrape out the center if you want to chocolate chocolate crumb too hope you enjoy!
I was going to ask the same.. or a cup measurement of the ground Graham Crackers; we can buy Graham Cracker in crumb form
Is there only one width of baking paper in the US so you cannot line a standard baking tray on all sides instead of just one side?
I've always wondered why American bakers don't line their baking trays like in this video. It covers all the sides so you don't need any baking spray/butter. Though a smidge on the sides/corners will help the paper to stay put more but it's not really necessary.
th-cam.com/video/EjxrOH-aweI/w-d-xo.html
If you dont want to run to get a juicer tool...use a garlic press.