Wednesday, June 2, 2010

Key Lime Cheesecake Bars

Source: Modern Comfort Food

Key Lime Cheesecake Bars


3/4 cup plain graham cracker crumbs (approximately 6 graham crackers)
1/2 cup unsalted, sliced almonds
A dash of ground cinnamon
3 tablespoons melted butter
1 14-ounce can sweetened, condensed milk
8 ounces cream cheese, at room temperature
2 raw egg yolks
9 tablespoons (1/2 cup plus 1 tablespoon) fresh or bottled key lime juice (if the latter, the Nellie & Joe’s brand is particularly good)
(optional topping) 1/4 cup unsalted, sliced almonds tossed with 1 teaspoon confectioner’s sugar

1. Preheat the oven to 350 degrees F. Line a square 9-inch cake pan or 8-inch by 10-inch rectangular baking pan with parchment paper cut to fit.
2. In the container of a food processor or chopper, pulse the graham cracker crumbs, 1/2 cup sliced almonds, and cinnamon until finely ground. Add the melted butter and pulse briefly until fully blended. Press the crumb mixture firmly into the bottom of the prepared baking pan.
3. In a mixing bowl, whip the condensed milk, cheese, egg yolks, and key lime juice until smooth. Pour this filling over the crumb crust. If desired, sprinkle on the optional 1/4 cup sliced almonds tossed with 1 teaspoon confectioner’s sugar.
4. Bake in the preheated oven for 25 minutes or until the filling is just set and the optional almond topping is lightly toasted. Chill for at least 6 hours, or preferably overnight, before serving. Serves 6-8 as dessert.