Key Lime Swirl Cheesecake Bars - Better Batter Gluten Free Flour

Key Lime Swirl Cheesecake Bars

Spring is just around the corner – can you feel it? Warmer temperatures make me think of all things citrus. Key Lime Swirl Cheesecake bars are incredibly tangy and perfect for a spring buffet or Easter brunch.

key lime cheesecake bars

Ingredients

For the lime curd:

  • 1 stick unsalted butter, room temperature
  • 1 c sugar
  • 2 large eggs
  • 2 large egg yolks
  • 5 oz fresh lime juice
  • Green and yellow food coloring

For the crust:

  • 2 c store-bought gluten free graham crackers (from approx 16 full rectangles), or make your own using this Better Batter recipe
  • 1 stick unsalted butter, room temperature

For the cheesecake filling:

  • 2 (8 oz each) bricks of cream cheese, softened
  • 1/2 c granulated sugar
  • 2 large eggs
  • 1 large egg white
  • 2 Tbl Better Batter All-Purpose Flour
  • 1/2 c sour cream, reduced fat is fine but do not use fat free
  • 1 tsp vanilla extract
  • 3/4 c prepared lime curd, divided

Instructions

Make the lime curd. In the bowl of a stand mixer, or using a handheld electric mixer and a large bowl, beat the butter and sugar until light and fluffy. Slowly add the eggs and egg yolks one at a time, combining well after each addition. Scrape down the sides of the bowl. Slowly add the lime juice and mix again. Expect the mixture to look curdled, this is normal. Transfer the sugar mixture to a medium saucepan and cook over medium heat until it is smooth, whisking constantly. Continue to cook, whisking constantly, until the mixture thickens, about 5-7 minutes. Remove the cooked curd from the heat and transfer to a bowl. Press plastic wrap directly onto the surface of the curd to keep a tough skin from forming. Add a second layer of plastic wrap on top to cover the bowl. Chill the curd in the refrigerator. You will only use about half of this mixture. The remaining curd can be kept in the refrigerator for up to a week or frozen for up to two months. After the curd has bee chilled, measure out 3/4 cup and tint with food coloring until you reach a lime green hue. This amount of food coloring used will depend on the strength of your food coloring, but use a little bit of yellow and some green Start small and add more as you go. Set tinted lime curd aside while you finish the rest of the layers.
Preheat and prepare. Preheat the oven to 325 degrees.  Line a 9×13 square sided pan with two pieces of parchment paper, leaving an overhang for removing the cheesecake bars later.
Make the graham crumbs. In a food processor, break down the sheets of graham crackers into crumbs and them pour in the melted butter. Process slowly until all crumbs are moistened with the butter. Press the crumb mixture into the bottom of the prepared pan to make an even layer. Bake crust for 5-7 minutes and allow to cool completely.
Make the cheesecake layer. In the bowl of a stand mixer or using a handheld mixer and a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time and beat on low speed until smooth. Add the sour cream and vanilla and mix well. Finally, add the flour and stir until just blended. Reserve 1 cup of this cheesecake mixture. Pour the remaining cheesecake batter over the baked crust.
Make the key lime cheesecake topping. Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter. Place spoonfuls of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd  across the previous mixture.  Use butter knife to gently swirl the mixtures together to create a marbleized effect.
Bake. Bake the assembled layered cheesecake for 35 minutes at 325 degrees. At 15 minutes into the baking I gently tented my pan with foil to prevent excess browning of the top of the bars. Remove from the oven and let cool completely in pan before refrigerating. When ready to serve, lift cheesecake out of the pan with parchment overhang.  Cut into bars and enjoy! Makes 16+ bars, depending on size.

Adapted from Sprinkle Bakes

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