Lime curd cheesecake squares with chocolate crust
2 cups chocolate baking crumbs
½ cup melted butter
½ cup softened butter
1 cup sugar
2 large eggs AND 2 large egg yolks
¼ cup fresh lime juice
Green food coloring (optional)
Cream Cheese Filling:
2, 250g pkgs softened cream cheese
1/2 cup granulated sugar
2 large eggs AND one large egg white
2 tbsp flour
1/2 cup sour cream
1 tsp vanilla
Preheat the oven to 325 degrees Fahrenheit. Line a 9.25x13.25 (3L) rectangular pan with parchment paper that overhangs the edges.
Mix the chocolate baking crumbs and butter together and press this into the bottom of the pan evenly. Bake the crust for 5 minutes and then allow it to cool completely on a wire rack.
Beat the butter and the sugar in a large bowl using an electric mixer. Add the eggs and yolks one at a time, mixing well after each addition. Pour in the lime juice and mix again. The mixture will look sort of curdled, this is ok and normal.
Place this mixture into a medium-sized saucepan and cook over medium heat, whisking constantly until it looks smooth and no longer curdled. Increase the heat slightly and cook, continuing to whisk constantly until the mixture thickens.
Remove from the heat and transfer it to a bowl and press plastic wrap onto the surface to keep a skin from forming. Chill the covered curd in the refrigerator. (OPTIONAL) Once chilled reserve ½ of the mixture and add 3-5 drops of green food coloring. Set aside.
Cream Cheese Filling:
Beat the cream cheese and sugar in a large bowl with an electric mixer until smooth. Beat in the eggs on low speed, 1 at a time. Beat in sour cream and vanilla and then the flour just until blended. Remove 1 cup of batter and reserve. Pour the rest of the batter over the cooled crust.
Mix the tinted (or not) lime curd with the 1 cup of reserved cream cheese batter. Place spoonfuls of this mixture in random places on top of the plain cheesecake batter. Spoon the remaining lime curd across the previous mixture. Use a knife or a skewer, swirl the mixtures together to create a beautiful design.
Bake for 45-50 minutes at 325 degrees Fahrenheit. Let cool completely in pan then refrigerate. Lift your cheesecake out of the pan by the parchment overhang. Cut into squares and enjoy with your family and friends.
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