My Twist On Lime Cheesecake Bars

Here's my twist on lime cheesecake bars. This is the cheesecake recipe I use for my NY cheesecake, but only half the volume. Swap out the cookie crust for graham cracker; add homemade lime curd; voila. SO yummy.

*Make the graham cracker crust first, so it can cool while you're making the curd and filling.*


CRUST:

2 cups graham cracker crumbs (2 sleeves)
1/2 cup butter, melted

Preheat oven to 350.
Completely crush graham crackers.
Combine with melted butter.
Line a 9x13 pan with parchment paper and firmly press graham mixture.
Bake at 350 for 5 minutes.
Allow to cool while making curd and cheesecake filling.

LIME CURD:

Zest of 3 limes (finely grated or put in blender with juice)
1 cup lime juice (6 small limes)
3 eggs + 2 egg yolks
1 1/2 cups sugar
1/2 cup butter, melted
a few drops of green food coloring (optional)

Cream ingredients together with whisk.
Microwave 4 minutes in 1 minute intervals, stirring each time.
Done when it coats the back of the spoon.
Makes 3 cups. Store in refrigerated airtight container up to 3 weeks...it won't take you that long to eat it all!


CHEESECAKE FILLING:

2 - 8 oz pkg cream cheese (room temp)
2 eggs + 1 egg yolk (room temp)
3/4 cup sugar
2 Tbs flour
1/4 cup sour cream
2 tsp vanilla

Cream together cream cheese, sugar and egg.
Add sour cream, flour and vanilla, then mix just until combined.


Pour 2/3 of cheesecake filling over crust, followed by 2/3 of the lime curd (drizzled).
Repeat with the remaining 1/3 of each.
Use spatula or a fork to drag the filling into swirls.
Bake at 350 for 25 minutes.



Chill and Enjoy!

Total Ingredient List:
2 cups graham cracker crumbs (2 sleeves)
1 cup butter
6 small limes
8 eggs
2 1/4 cups sugar
green food coloring (optional)
2 - 8 oz pkg cream cheese (room temp)
2 Tbs flour
1/4 cup sour cream
2 tsp vanilla