Another amazing magazine find!!!
As I was pondering over a good spring time dessert, I came across this Key Lime Cheesecake ‘makeover’. Although I’m not a big fan of cheesecake, I know the BOY likes key lime pie, and this looked perfect for a hot spring day! Since we were heading to Bed Bath and Beyond (and I had a few coupons), I picked myself up my first citrus zester.
The zest smelled incredible and strong. I can see why it is such a key component to this cheesecake.
The crust of the cheesecake is made with graham crackers. I was a little worried about it holding together with such limited amounts of butter, but it worked out perfectly.
My food processor got quite a workout yesterday!!!
Although I’ve never made cheesecake before, it seemed super easy when using the food processor.
I blended together all of my ingredients and just had to pour it into my crust and bake!
Since I have never made cheesecake and don’t often eat it, I wasn’t sure if the cheesecake was done, but the edges looked set. I refrigerated it over night just to be sure. This morning, I pulled out the foil (which made for easy clean up) and used my bash and chop to cut the cheesecake into bars.
They looked really tasty and smelled of citrus.
I added a little extra zest for flavor and decoration.
The bars are best kept in the refrigerator until serving.
Although I’m not a big fan of cheesecake, I stole a taste of these bars while I was slicing them. They have a rich, creamy cheesecake taste with a strong lime flavor. If you like cheesecake and key lime pie, these are definitely the bars for you.
They are cool and refreshing, which made them the perfect dessert for a BBQ. Plus, your guests will never know that they are ‘CLEAN’. But after eating BBQ food all day, they will be happy to know that this dessert is a healthier option!
Cheesecake-Style Lime Bars
From Clean Eating Magazine June 2012
14 all natural whole-wheat graham cracker squares (or 7 rectangular sheets)
3 tablespoons organic unsalted butter, melted
8 ounces light cream cheese
1 cup low-fat sour cream (or plain greek yogurt)
1/2 cup organic evaporated cane juice (I used Turbinado)
1 tablespoon lime zest (from about 2 limes), plus additional for garnish
1/4 cup fresh lime juice (about 2 limes)
1 large egg
Preheat oven to 350 degrees F. Line an 8 inch square baking dish with parchment paper, leaving 2 to 3 inches hanging over 2 opposing sides.
In a food processor, process graham crackers into fine crumbs. With machine running, pour butter through feed tube and process until just combined, 2 to 3 seconds. Transfer mixture to baking dish and press into bottom with your hands to form an even layer. Bake until edges are very light brown, about 9 minutes. Transfer to wire rack.
Reduce oven temperature to 325 degrees F. Wipe out food processor and add cream cheese and sour cream or yogurt; process until smooth, about 1 minute. Add cane juice and lime zest and juice. Pulse, stopping to scrape down the sides of the bowl as needed, until combined. Add egg and pulse until just combined. Spread mixtures evenly over top of graham cracker crust and bake until edges are just set and center is still moist and slightly jiggly, 38 to 40 minutes.
Transfer to wire rack and let rest for 10 minutes. Run a thin knife along the edges of dish to loosen. Let cool to room temperature. Cover loosely with plastic wrap or foil and refrigerate for 8 hours or overnight. Transfer cheesecake to cutting board by lifting edges of parchment. Garnish with additional lime zest and slice into 16 squares. Serve chilled. After slicing, squares will keep refrigerated for 1 day.