Lime and White Chocolate Cheesecake Bars have a buttery, crunchy crust with a thick, luscious, creamy filling.
Did you guys see Justin Timberlake on Saturday Night Live recently? Or on Late Night with Jimmy Fallon all last week? Who would have thought that this kid would end up being such a talented musician, actor, and comedian? I may have made a Lance Bass poster for an ‘Nsync concert back in the day… apparently I hadn’t developed gaydar yet. However, I’m pretty sure I had a picture of JT posted on the back of my bedroom door. There also may have been a talent school performance to an Nsync song… though it might have been Britney Spears too. Who knows! Unfortunately, my other tween crush Jonathon Taylor Thomas doesn’t seem to be doing much in the entertainment world today. Who were your tween and teen crushes? Did you tape up posters of anyone on your bedroom walls?
Feel free to whip up a batch of these cheesecake bars while blasting “Tearin’ Up My Heart,” “Bye Bye Bye,” or “Pop.” Just make sure you’re home alone so no one can hear your singing or see your dancing…
Taste: Lime and white chocolate are a surprisingly good match. They are a great balance of sweetness and tartness.
Texture: The crust is buttery and crunchy while the filling is thick, luscious, and creamy.
Ease: Cheesecake bars are, of course, much easier than a full cheesecake.
Appearance: I think any dessert in bar form is super cute but unfortunately you can’t really tell this is lime flavored unless you garnish with lime.
Pros: Easy and fun spin on cheesecake.
Would I make this again? Yes.
How to make Lime and White Chocolate Cheesecake Bars
5 ounces vanilla wafer cookies
1/2 cup roasted and salted macadamia nuts
1/4 cup firmly packed brown sugar
4 tablespoons unsalted butter, melted
2 (8-ounce) packages cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
Zest of 2 limes
3 tablespoons fresh lime juice
2 tablespoons all purpose flour
1/2 teaspoon salt
4 ounces good-quality white chocolate, melted
For the crust:
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides.
In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, and brown sugar until finely ground. Add the butter and pulse until the mixture is moistened. Press the crumb mixture into the bottom of the prepared pan. Bake until slightly firm, 12 to 15 minutes. Place on a cooling rack to cool completely.
For the filling:
Place the cream cheese in a food processor and pulse until smooth. Add the sugar, eggs, lime zest, lime juice, flour, and salt and pulse until combined. Add the melted white chocolate and pulse until combined.
Pour the cream cheese mixture over the cooled crust. Bake at 350°F until the cheesecake is set but still slightly jiggly in the center, about 40 to 50 minutes. Do not overbake.
Place the cheesecake on a cooling rack to cool completely in pan. Cover and chill until firm, at least 2 hours and up to 2 days. Using the overhang, transfer cheesecake to a cutting board to cut into squares before serving.
Recipe by Tessa of Handle the Heat
© Handle the Heat - handletheheat.com