Blueberry Key Lime Cheesecake Bars Recipes

BLUEBERRY KEY LIME CHEESECAKE BARS

Steps:

• Place a baking sheet on the very bottom rack of the oven. Fill halfway with water. Preheat the oven to 325 degrees.
• Line a 9x13 pan with foil and spray with non-stick spray.
• Place the cookies, cream included, in a food processor and pulse until they become crumbs.
• Stir together the crumbs and melted butter. Press evenly into the bottom of the prepared pan.
• Beat the cream cheese until creamy. Add the sugar and sour cream and beat again until smooth.
• Add the key lime juice, zest, and flour and beat again until mixed in thoroughly.
• Add the eggs, one at a time, and beat gently after each one. Do not over beat but make sure the eggs are mixed in.
• Add green food coloring to the cheesecake mixture, if desired.
• Spread the cheesecake batter evenly over the crust in the pan.
• Drop 1 cup of the blueberry pie filling randomly over the top of the cheesecake. Use a butter knife to gently swirl the pie filling into the cheesecake. Do not let the knife go through to the crust.
• Place the pan on the oven rack right above the tray of water. Bake for 45-48 minutes. Remove immediately and place on a wire rack for one hour, and then place in the refrigerator until completely chilled.
• Cut into 24 squares and serve with Cool Whip, the remaining pie filling, and key lime wedges.

KEY LIME PIE CHEESECAKE BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
• Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.
• For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
• Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
• When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.

BLUEBERRY & LIME CHEESECAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits to fine crumbs in a blender or food processor, tip into a bowl and mix in the melted butter. Press the crumbs in an even layer over the base of the tin, then bake for 10 mins until lightly browned and crisp on top. Remove and cool.
• Put one third of the blueberries into a pan with 3 tbsp water, 175g/6oz of the sugar and the zest of 1 lime. Cook for 2 mins or until the berries just start to burst. Set aside and cool. Strain the juice into a small pan, set aside, and reserve the cooked berries.
• Make the filling. Whizz the Quark and both creams with the remaining sugar, lime zest and all the lime juice until smooth. Sprinkle the gelatine over 3 tbsp cold water in a cup, leave until it looks spongy, then dissolve until clear, either in a microwave on defrost, or by standing the cup in a pan of water over a low heat. Beat a little of the creamy mixture with the gelatine then pour into the rest of the mixture, beating well to incorporate.
• Take the cooled, cooked berries and fold lightly into the creamy mixture to create a ripple effect. Spoon onto the biscuit base and chill for at least 4 hours, or until set.
• Meanwhile, cook the reserved juice for 2-3 mins until slightly syrupy. Stir in the remaining uncooked berries and leave to cool. When set, carefully remove the cake and slide onto a plate. Spoon the syrupy berries on top.