Marbled Lime Cheesecake Bars
Cheesecake bars swirled with lime curd on a graham cracker crust.
Servings: 32 small bars
For Lime Curd:
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs + 2 egg yolks
- 4-5 ounces fresh lime juice
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 8-ounce packages cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 2 tablespoons flour
For Lime Curd:
Mix together butter and sugar. Add eggs and yolks one at a time, mixing between each. Add fresh lime juice, and stir.
Put mixture on the stove over medium-high heat. Use a thermometer, and mix and cook until mixture reaches 170 degrees.
Remove from stove and pour into a separate dish to cool. Use green and yellow food coloring to tint curd a bright lime-green color. Cover with plastic wrap, putting wrap right against the top of the curd to keep it from getting a skin. Chill in the fridge until cool.*You will not need the entire batch of lime curd for this recipe.
For Graham Cracker Crust:
Preheat oven to 325F. With electric beaters, mix cream cheese and sugar. Add eggs and sour cream and mix well. Add vanilla and flour and mix well.
Reserve about 1/2 cup cheesecake mixture, and pour the rest over the baked crust.
Mix about 1/2 cup of the cooled lime curd with the reserved cheesecake mixture. Spoon lime-cheesecake mixture over the cheesecake in big dollops. Spoon additional 1/2 cup (more or less to your preference) lime curd over cheesecake in big dollops.
Use a knife to make long passes through the cheesecake and marble everything together.
Bake at 325F degrees for 35 minutes. Allow to cool, then chill in refrigerator for an hour or two before cutting into 16 large or 32 small bars.