January 22nd, 2013

Key Lime-White Chocolate Cheesecake Squares

I seriously love cheesecake and I seriously love the tart flavor or key lime. So here we go, when I saw this recipe I knew I was going to have to try it. And let me tell you it did not disappoint. The creamy and velvety white chocolate cheesecake pairs so nicely with the tart key lime to make one amazing dessert.

If you are not one for combining flavors; don’t worry. We have this favorite cheesecake, or this Cream Cheese Pie.  Or if the key lime is more of what you are looking for then you will want to try these Key Lime Bars.

Key Lime-White Chocolate Cheesecake Squares

Ingredients:

1/2 cup butter
1/4 cup firmly packed light brown sugar
1 tsp vanilla
1 cup flour
1 (8 oz) package cream cheese, softened
1 1/2 cups powdered sugar
1 large egg
1 tsp. lime zest
1 tsp. vanilla
3 oz. white chocolate, melted
4 large egg yolks
3/4 cup sugar
1 Tbls. corn starch
3/4 cup water
1/4 cup bottled Key lime juice
2 tsp. lime zest
2 Tbls. butter
Garnish: lime slices

Directions:

Preheat oven to 325.  Beat the first 2 ingredients at medium speed with an electric mixer until creamy; add 1 tsp vanilla beating until blended.  Add flour; beat at low speed until blended.  {mixture will be crumbly}  Press dough into a lightly greased 8-inch square pan.  Bake for 25 minutes or until golden brown.  Let cool on a wire rack.

While crust bakes, beat cream cheese and powdered sugar at medium speed until creamy.  Add egg, 1 tsp lime zest and 1 tsp. vanilla; beat well.  Add melted white chocolate; beat until combined.  Cover and chill filling in fridge.

While cream cheese filling chills, make the lime curd.  Combine egg yolks, 3/4 cup sugar and cornstarch in a medium saucepan; gradually stir in 3/4 cup water and lime juice.  Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a metal spoon.  Remove from heat; stir in 2 tsp. lime zest and 2 Tbls. butter.  Let cool 10 minutes.

Spread chilled cream cheese filling over cooled crust.  Pour lime curd over cream cheese filling.  Bake at 325 for 3540 minutes or until edges are lightly browned.  Let cool completely on a wire rack.  Cut into squares.  Garnish with lime slices, if desired.  Store in refrigerator.

*Recipe slightly adapted from 2010 Christmas with Southern Living.

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