Key Lime Cheesecake Squares

Submitted by William Uncle Bill

"This is a delightful and refreshing dessert. I found a recipe 15 years ago that is similar to mine, but I modified it to have a very good blend between the lime juice and sugar. My crust enhances the taste of the cheesecake."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Yields: 36 one and a half inch squares

ingredients

• CRUST

• 118.29 ml crushed graham wafers or 118.29 ml crushed graham wafer crumbs
• 118.29 ml crushed vanilla wafers or 118.29 ml crushed vanilla wafer crumbs
• 59.14 ml ground blanched almond
• 59.14 ml butter

• FILLING

• 226.79 g cream cheese, softened
• 118.29 ml granulated sugar
• 1 large egg
• 9.85 ml grated lime zest
• 118.29 ml key lime juice, freshly squeezed
• 14.79 ml tapioca starch or 14.79 ml cornstarch

directions

1. CRUST---------.
2. Preheat oven to 350 F degrees.
3. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
4. Cut in butter using a pastry blender or a fork until mixture is crumbly.
5. Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray.
6. Press wafer mixture firmly in bottom of casserole dish.
7. Bake in preheated 350 F oven for 15 minutes.
8. FILLING----------.
9. In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
10. Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
11. Spread mixture evenly over baked crust.
12. Return to oven and bake at 350 F for 25 to 30 minutes or until set.
13. Cool on wire rack.
14. Chill in refrigerator for at least 1 hour before cutting into squares to serve.
15. If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green).
16. You can also use regular lime juice or use bottled key lime juice.

Reviews

[lilu1893]

These were a hit at a dinner party.The topping is wonderfully tart and the crust is particularly good - plan to use the crust for other goodies. Thanks.

 

[Meryl]

Very good! Although I used regular limes, it was slightly too tart for me, (key limes definitely would have been too tart for me), so next time I'll add an extra tablespoon or so of sugar. I didn't make the crust as written, since I didn't have vanilla wafers on hand, but made a simple graham cracker crust instead. Next time I will try the original crust; it sounds really good!

 

[TAHINAZ]

With the exception of calling for a little too much lime, this is pretty much the perfect cheesecake recipe. Very, very creamy (especially if you use a water bath.) I think it's the tapioca/corn starch that does it. I'll definitely be making this again! (Hint: double the filling amount and adjust the cooking time to make a full cheesecake instead of bars.)

 

[annathechef]

As you can tell from my picture, I added a little bit of green food coloring. I just liked the contrast of colors. They always get rave reviews. I like adding more cream cheese and an extra egg.

 

[Food.com]

Congrats! your recipe was featured on our homepage as the "Recipe of the Day!" (7/31/11)