Key Lime Cheesecake Squares

"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."
 
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photo by annathechef photo by annathechef
photo by annathechef
photo by AKillian24 photo by AKillian24
Ready In:
1hr 10mins
Ingredients:
10
Yields:
36 one and a half inch squares
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ingredients

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directions

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

Questions & Replies

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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.)
     
  4. 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.
     
  5. Genius Kitchen
    Congrats! your recipe was featured on our homepage as the "Recipe of the Day!" (7/31/11)
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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