Super creamy and delicious key lime cheesecake bars
Cheesecakes come in all different flavors and combinations. This recipe shows you how to make the creamiest key lime cheesecake bars. This refreshing flavor is perfect for the summer.
THIS RECIPE IS GREAT BECAUSE
- Cream cheese gives the recipe a creamy and smooth texture!
- I have used whole eggs and egg yolk to give the cake the best structure and stability.
- There are a couple of tablespoons of flour in this recipe which makes the baking process faster.
- The main flavor in this recipe is the key lime. The sourness of the lime creates a perfect balance between the flavors. Key lime has a very refreshing taste and makes this dessert perfect for the summer.
- Instead of usual round springform pan, I have made this cheesecake in a rectangular pan. This way we can cut the key lime cheesecake in small squares.
WHY CHEESECAKE CRACKS
There are two main reasons why cheesecake might crack:
- Overcooking- Cheesecake should bake until the edges are set, but the center is still jiggly. To test this, gently shake the pan, If the center is jiggly, but the sides are stiff, cheesecake is baked. Cheesecake keeps baking while cooling down.
- Too-fast cooling- Once the cheesecake is baked, turn the oven off, and crack open the oven door. Cheesecake must sit in that position for one hour. This allows the cheesecake to slowly cool down. Then bring the cake out and leave it on the counter for a half-hour, and then transfer it to the fridge. Cheesecake should stay in the fridge for 3-4 hours before cutting.
There are two ways to prepare the water bath
- The Foil Method: Cut a piece of aluminum foil, large enough to cover the bottom and sides of the springform pan. Use a thick and strong foil. To make sure no water seeps into the cheesecake, you can cut two pieces and wrap the bottom of the pan twice. Then place this wrapped pan in a roasting pan, and fill up the roasting pan with boiling water up to half the height of the wrapped pan.
- The Pan Method: I personally like this method because the chance of water getting into the cheesecake is zero. Place the springform pan in a pan and place the second pan in the roasting pan and add the boiling water.
For more cheesecake ideas see: Marble Cheesecake, Vanilla Bean Cheesecake, Chocolate Oreo Cheesecake.
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
Key Lime Cheesecake Bars
Super creamy and delicious key lime cheesecake bars
Equipment
- 1 Food processor Whisk attachment of stand mixer will work too
Ingredients
For The Crust
- 2 cups crushed Biscoffs, Graham crackers, or Oreos will work
- ½ cup Butter, , Melted
- ¼ cup sugar
- ¼ teaspoon Salt
For The Key Lime Cheesecake Filling
- 4 Blocks Cream cheese ,Full fat , Leave outside the fridge the night before
- 3 Large eggs, Room Temperature
- 2 Egg yolks, Room Temperature
- 2 tablespoon All-purpose flour
- 1 tablespoon Clear vanilla extract
- 1 cup Sour cream, Full fat , Room Temperature
- 1½ cups Sugar
- 2 tablespoon Key lime zest, grated
- ¼ cup Key lime juice, Room Temperature
Instructions
How To Make The Crust
- Preheat the oven to 350°F, Line a baking pan /13X9X2 inch/ with parchment paper, then grease with butter and set aside.
- Crush the Biscoffs in the food processor to reach very fine crumbs.2 cups crushed Biscoffs, Graham crackers, or Oreos will work
- Melt the butter in the microwave, then add the sugar, and salt. Add this to the crushed Biscoffs and mix well.½ cup Butter,, ¼ cup sugar, ¼ teaspoon Salt, 2 cups crushed Biscoffs, Graham crackers, or Oreos will work
- Spread the above mixture in the prepared pan, and bring it to the sides. Be sure it is distributed evenly.
- Bake the crust for 10 minutes, until you can smell its aroma. Bring it out of the oven and let cool. Bring the oven temperature down to 325°F.
How To Make The Key Lime Cheesecake Filling
- Place the room temperature blocks of cream cheese in the food processor and blitz until fully smooth, and lump-free.4 Blocks Cream cheese ,Full fat
- Add the sour cream and blend well, then add the sugar, lime zest, and vanilla extract. Blend well.1 tablespoon Clear vanilla extract, 1 cup Sour cream, Full fat, 1½ cups Sugar, 2 tablespoon Key lime zest, grated
- Add the flour, and blend. The mixture should look very smooth and silky. Add the lime juice and mix.2 tablespoon All-purpose flour, ¼ cup Key lime juice
- Transfer the mixture to the bowl of the stand mixer, and set the paddle attachment. Add the eggs and the egg yolk, one at a time. It is very important not to incorporate any air into the mixture once the eggs are added.3 Large eggs, 2 Egg yolks
- Pour this mixture over the baked crust and place it in the water bath. SEE THE NOTE ON HOW TO MAKE THE WATER BATH. Pour boiling water into the bath.
- Bake for one hour. Then gently shake the pan. The center should jiggle, and the side should look set and firmer.
- Crack open the oven door, and leave the cheesecake in the oven for another hour. Then place it on the counter for half-hour. Place in the fridge for at least 3 hours or overnight.
Notes
Please see the section on how to prepare the water bath.
Nutrition
Calories: 97kcalCarbohydrates: 15gProtein: 0.3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 56mgPotassium: 4mgFiber: 0.02gSugar: 15gVitamin A: 140IUCalcium: 3mgIron: 0.1mg
Tried this recipe?Let us know how it was!
Tina
I tried this recipe and it had the perfect balance between sweet and sour. I will make it again!
Arezou Bahador
Thank you so much Tina for trying this recipe!
Tina
A perfect Key lime cheesecake!
Afrooz
Love it!
It’s light bar not too sweet not to sour! Just perfect!
Thanks
Arezou Bahador
Oh, that is great to have this feedback on the well-balanced flavor! Thank you