Key Lime Pie Cheesecake Bars
from 1 vote
x 250g packet of vanilla wine biscuits
or other plain biscuits
blocks cream cheese
375g at room temperature
tin condensed milk
about ½ cup
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.
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