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Other Helpful Ideas

Key Lime Swirl Cheesecake Bars

Crust:

• 2 cups graham crackers
• 8 tbsp (1 stick) unsalted butter, melted

1. Preheat oven to 325° F.
2. Line a 10×10 pan with parchment that overhangs the edges.
3. Mix the butter and graham crackers together and press into the bottom of the pan.
4. Bake crust for 5 minutes and cool.

Filling:

• 2 - 8 oz. cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs plus one large egg white
• 2 tbsp all purpose flour
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3/4 cup lime curd, divided
• Green food coloring
• Yellow food coloring

1. Tint the 3/4 cup of lime curd with a few drops of both green and yellow food coloring until lime-rind green. Set lime curd aside.
2. Beat cream cheese and sugar.
3. Beat in eggs.
4. Beat in sour cream and vanilla, then flour just until blended.
5. Remove 1 cup of batter and reserve.
6. Pour the rest of the batter over the crust.
7. Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter.
8. Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd across the previous mixture.
9. Swirl the mixtures together to create a marbleized effect.
10. Bake for 35 minutes at 325° F.
11. Let cool completely in pan then refrigerate.
12. Cut into bars before serving.

Lime Curd

• 8 tbsp (1 stick) unsalted butter, softened at room temperature
• 1 cup sugar
• 2 large eggs
• 2 large egg yolks
• 1/3 cup plus 4 tbsp. fresh lime juice

1. Beat butter and sugar in a large bowl.
2. Add the eggs.
3. Mix in lime juice. The mixture will look like curdled.
4. Cook the mixture over medium heat until smooth and reaches 170° F and thickens, whisking constantly.
5. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming.
6. Chill the curd in the refrigerator where it will thicken as it cools.
7. It will keep in the refrigerator for a week and in the freezer for 2 months.