Friday, August 19, 2011

Key Lime Cheesecake Squares

Key lime and cheesecake in the same bite, umm, yes please.  I thought these squares were just dreamy.  Cool, tart and refreshing.  Creamy and sweet, I could go on and on.  It makes a big 9 x 13 inch pan so it's perfect for sharing.  And you will need to share, otherwise you could easily sit with a fork and eat right out of the pan and before you know it half the pan is gone.  Not that I would know.  I made these as a treat for myself because I had a rough week and needed a treat.  I'm sure you can all relate.  Sick kids.  It really is miserable for everyone when our kids are sick, isn't it?  I blame Lilly's first day of preschool for the whole thing.  I tried to make my husband see why she needed to stay home one more year.  No Luck.  I gave it a good go though!  Deserve a treat or know someone who does? Try these, they are wonderful!


2 cups graham cracker crumbs
2 3/4 cups sugar, divided
6 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
1/2 cup evaporated milk
4 large eggs
2 tablespoons key lime zest
1/3 cup fresh key lime juice
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Garnish: confectioner's sugar


Preheat oven to 350.

In a medium bowl, combine graham cracker crumbs, 1/2 cup sugar, and butter.  Press mixture evenly into the bottom of a 9 x 13 inch baking pan; bake for 8 minutes.

In a medium bowl, combine cream cheese and 1/2 cup sugar; beat at medium speed with an electric mixer until smooth.  Add evaporated milk, beating until well combined.  Spoon cream cheese mixture evenly over  crust.  Bake for 15 minutes; remove from oven and cool for 10 minutes.

In a medium bowl, combine remaining 1 3/4 cups sugar, eggs, lime zest, and lime juice, whisking to combine well.

In a small bowl, combine flour and baking powder; add to egg mixture, whisking to combine.  Pour egg mixture over cream cheese mixture.  Bake for 30-35 minutes or until a toothpick inserted in the middle comes out slightly sticky.  Cool completely then chill at least 4 hours in refrigerator. Garnish with confectioner's sugar.


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