I made this recipe based on one I had seen in the newest issue of Food Network Magazine. Although I changed a few things, they definitely inspired me. But it also reflects my love for key lime. Ina Gartin makes a delicious Frozen Key Lime Pie and my Key Lime Pie Martini is my favorite dessert cocktail. So naturally I love these bars served cold with nothing but a fork and possibly seconds.
For the crust:
1 stick unsalted butter
8 oz graham cracker crumbs, about 16 whole graham crackers
2 tbsp sugar
1 tsp cardamom
1 tsp salt
For the filling:
1/2 cup fresh Key lime juice (from about 10 Key limes) or bottled Key lime juice
2 teaspoons unflavored gelatin powder (from one 1/4-ounce packet)
1/4 cup sugar
1 tbsp lime zest
1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees.
Make the crust: Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang. Put the butter in a small pot and melt over low heat. Pulse the crackers with the sugar in a food processor until finely ground and pour into bowl. Add cardamom, salt and melted butter to the cracker mixture. Stir to combine. Press the crumb mixture into the bottom of the prepared pan and bake for 15-20 minutes, (lightly browned) then let cool while you make the filing.
Make the filling: Warm the lime juice in a small saucepan over low heat; whisk in the gelatin and sugar until completely dissolved, add then lime zest, 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.
Grab the edges of the parchment paper to remove from the pan and pull paper from the sides of the cheesecake bars. Cut into 1 inch square pieces. Enjoy!
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