Key Lime Cheesecake Dessert Squares Food

NO-BAKE KEY LIME CHEESECAKE BARS

Steps:

• Make the crust: Line a 9-by-13-inch baking dish with foil, leaving an overhang. Put the butter and chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Pulse the cookies with the sugar in a food processor until finely ground. With the motor running, pour in the warm melted chocolate mixture and process until combined. Press the crumb mixture into the bottom of the prepared pan and refrigerate while you make the filling.
• Make the filling: Warm the lime juice in a small saucepan over low heat; whisk in the gelatin and sugar until completely dissolved, then remove from the heat and let cool slightly. Beat the cream cheese in a large bowl with a mixer on high speed until smooth and fluffy, about 4 minutes. Add the sweetened condensed milk and beat until smooth. Beat in the gelatin mixture and vanilla. Spread in the prepared crust and refrigerate until firm, at least 4 hours or overnight. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring, until smooth. Drizzle over the cheesecake and refrigerate until ready to serve. Remove from the pan using the foil handles and slice into bars. Photograph by Johnny Miller

KEY LIME CHEESECAKE SQUARES

Steps:

• Set oven to 350 degrees F (set oven rack to second-lowest position).
• Grease a 8-inch square cake pan.
• FOR CRUST: Combine flour, sugar and almonds in a mixing bowl.
• Cut in butter until mixture is crumbly.
• Press firmly in to prepared cake pan.
• Bake at 350 degrees F for 12-15 minutes.
• FOR FILLING: Beat all ingredients together at medium speed until smooth and creamy.
• Spread evenly over prepared crust.
• Bake for 15 minutes or until set.
• Cool on rack.
• Chill before cutting into small squares.

KEY LIME CHEESECAKE SQUARES

Steps:

• 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.

KEY LIME DESSERT SQUARES

Steps:

• Preheat oven to 350*.
• FOR CRUST:.
• Spread pecans in shallow baking pan --
• Bake 5 minutes or until lightly browned.
• Combine pecans, cake mix and melted butter.
• Stir until crumbs form, spread in bottom of ungreased 13x9x2 pan.Press lightly.
• FOR FILLING:.
• Combine egg yolks, sweetened condensed milk, lime juice and food coloring, if desired, in medium bowl.
• Stir until well blended.
• Spread over crust.
• Bake at 350*.for 15 minutes.or until set.
• Cool 15 minutes.
• Refrigerate until chilled.about 2 hours.
• To serve, cut into squares.
• Top with dollops of whipped topping and lime slices, if desired.

KEY LIME CHEESECAKE I

Steps:

• Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
• In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not over beat, or cake will crack during baking. Pour batter into prepared crust.
• Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
• Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

KEY LIME CHEESECAKE DESSERT SQUARES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In medium bowl, cut butter into cookie mixture using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in condensed milk, key lime juice, lime peel, and flour. Pour filling mixture over crust.
• In medium bowl, mix reserved cookie crumbs, coconut and macadamia nuts. Sprinkle evenly over top of filling. Bake 30 to 35 minutes or until light golden brown and mixture is set. Cool 1 hour or until completely cooled. Refrigerate at least 4 hours before serving. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.