Key lime, key lime, key lime….oh how I love thee, let me count the ways…
But seriously we don’t have time for me to wax philosophically about my love for Key Lime, instead let’s focus on a really simple, yet fabulous dessert!
This dish takes cheesecake and crosses it with a bar and then throws in a little Key Lime to make an all-in-one fun little treat that is perfect on a hot summer day, or even nice in the middle of winter for a reminder of summers past. Cheesecake and Key Lime all in a handy, dandy bar form? You can’t go wrong with that!
What You’ll Need for the Crust:
1 sleeve of graham crackers, crushed
1/2 stick of butter, melted
1/4 cup of organic cane sugar
Preheat oven to 325 F.
Crush graham crackers and stir in melted butter and sugar to mix. Press mixture into a 13 X 9 inch baking dish that has been sprayed with non-stick spray.
What You’ll Need for the Bar Filling:
2 – 8 ounce packages of cream cheese, softened
1 cup of organic cane sugar
1/2 cup of unbleached, all purpose flour
1/2 cup of key lime juice
Cream together cream cheese, eggs and sugar until smooth. Slowly add the flour and mix until incorporated. Last add the key lime juice and mix for 1 minute on medium.
Pour filling mixture over the crust in your baking dish (see above) and bake in a preheated oven for 35-40 minutes or until bars are set.
Let bars come to room temperature and then chill for at least 2 hours before serving.
Store uneaten portions in the fridge.
Notes: If you can’t find Key Lime juice you can use regular lime as well, but it won’t be as good. You can also use lemon juice for a lemon bar alternative.