Yummy summery citrus!
6 ounces graham cracker crumbs
7 tablespoons unsalted butter, melted
14 ounces sweetened condensed milk
12 ounces evaporated milk
1 teaspoon finely grated key lime zest
1/3 cup freshly squeezed key lime juice
Mix the graham cracker crumbs and butter together in a medium bowl. Press the crust into the bottom of a 9-inch pie dish (or into individual serving dishes). Let chill in the refrigerator while preparing filling.
Pour the condensed milk and evaporated milk into a blender, and mix on low for 2 minutes. Add the lime zest and blend briefly. With the blender running on medium-low, pour in the lime juice through the hole in the lid in a slow, thin stream. The acidity of the lime juice will cause the mixture to thicken about halfway through. Mix just until incorporated. Pour the lime filling into the crust, spreading evenly. Chill for 3 to 4 hours before serving.
Recipe adapted from USA Weekend, December 2013
WHITE CHOCOLATE AND LIME CHEESECAKE BARS
8 ounces white chocolate, chopped
27 chocolate sandwich cookies
1/2 cup chilled whipping cream
1 (8-ounce) package cream cheese, room temperature
3 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
Line 8×8 inch square baking pan with foil, extending over all sides.
Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water.
Finely grind cookies in food processor. Add 3 tablespoons melted white chocolate and blend until mixture clumps together (note – the crust was very crumbly – I would add extra melted white chocolate or melted butter). Firmly press mixture onto bottom of prepared pan. Chill while making filling.
Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice and lime peel in large bowl until smooth, Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions, spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake our of pan. Cut into bars.
Recipe adapted from Bon Appetit