Well, we've been back in the country for 3 days and I'm ready to go back on holiday. Take me baaaaaaack to summer! Not helping the situation, 1 workmate + majority of my family are currently en route to sunny spots around the globe. Major unwarranted jealousy happening right now.
Lucky for us we have 2 puppies that were actually out of control, beside themselves excited to see us when we got home which totally made coming home worth it! Sage was so cute, she hung out with us all afternoon, we put her to bed and then the next morning when I went to let her off she got excited all over again...it was almost like she thought it may have been a dream that we were home, but then when she realised we were actually still there it was the best morning ever! Well, that's kind of what I imagine was happening in her head. You start thinking weird things when you become a puppy parent.
Anywhoooo less of the puppy talk because, um yes this is a food blog, and more about dessert. Even though I am pretty sure that most of you are here to see pictures of these guys more than anything amiright?? 100% ok with that.
So, key lime pie cheesecake bars. They are limey and cheesecakey and ultimately delicious buuuut technically speaking they aren't key limes.
And it's not reeeeally pie.
But they are bars that were 100% inspired by key lime pie. And because for the first time I can remember, limes were only $5 a kilo instead of the usual ridiculous $30+ a kilo. So lime desserts had to be made. Also mojitos, burritos and water with whole limes in it because apparently that's the only way I can drink the actual crazy amount of water I'm supposed to in a day. But seriously, who actually drinks 8 glasses of water per day?? Coffee counts right?
This dessert ticks all the boxes. A crunchy base, sweet & tangy topping and tropical enough to let you hold onto that summery feeling for just a few more days. Because I'm pretty sure dropping 30 degrees C in the space of 2 days is not healthy.
But if I'm sitting in my lounge with the heater cranked all the way up, drinking a mojito, eating key lime pie cheesecake bars I'll be helping the situation right?
- 1 x 250g packet of vanilla wine biscuits or other plain biscuits
- 100 grams butter melted
- 2 tablespoon sugar
- 1 ½ blocks cream cheese 375g at room temperature
- ½ tin condensed milk about ½ cup
- 1 egg
- Juice ¼ cup and zest (1 TBSP) of 4 limes
- Before starting, make sure the cream cheese is at room temperature. I usually take it out the night before, or a good 4 hours before I need it.
- Preheat the oven to 180 degrees C and prepare a square cake baking tin by lining it with tinfoil. Set aside.
- Melt the butter in a pot on the stove or in the microwave in a medium sized bowl.
- Using a food processor, process the biscuits until they are crumbs.
- Add the biscuit crumbs and sugar to the melted butter and mix together well.
- Tip into the prepared tin and press down firmly.
- Bake for 5 minutes, remove from the oven and set aside. Reduce the heat of the oven to 150 degrees C.
- Put the cream cheese into the bowl of a stand mixer and using the paddle attachment, beat until smooth - 3-5 minutes.
- Add the condensed milk and egg and beat for a further 5 minutes until smooth. Use a spatula to scrape down the sides of the bowl as needed. Stir in the lime juice and zest.
- Pour the cheesecake mixture onto the cooled base and bake at 150 degrees C for 30-40 minutes until the edges are just starting to brown and pull away from the side of the tin.
- Turn the oven off, open the door and let the cheesecake sit in the oven until the oven has cooled down. This helps to stop the cheesecake from cracking.
- Allow to cool to room temperature before refrigerating for at least 4 hours or overnight before removing from the tin and slicing.
- Serve straight out of the fridge, or allow to come to room temperature.
- Store in an airtight container in the fridge for 5 days.