A few weeks ago I decided to take a jaunt into Key Lime Pie making territory. My friend, Brenda, makes the most luscious Key Lime Pie. I’ve asked her for the recipe, but since she hadn’t given it to me I informed her that I saw Key limes at Wal-Mart (hinted–really) and she baked one for me! Now why should I learn to bake that pie when I have someone willing to make a perfect one for me? It’s called greediness. That AND I’m ashamed to let Brenda know what an OINK I can be. I’m sure she wouldn’t want me asking her for a couple pies every week. So, I baked Martha’s recipe which was actually quite scrumptious, but it was not Brenda’s pie.
Last week I made a Mocha Cheesecake that I took to Bible study. This means I only got to have one-sixteenth of the cheesecake. So, yesterday I was craving cheesecake. I perused my Pinterest Baking board and found a recipe for Lemon Blueberry Cheesecake Bars. I thought, “Perfect! I have all the ingredients.” Except my blueberries had shriveled up–every one of them. I figured I would use the raspberries instead. I had planned to make raspberry limeade…and this is where inspiration struck. Why not use limes instead of lemon? It could be a new concoction I could call Raspberry Limeade Cheesecake.
So here is what I came up with. Just know that my cheesecake bars blows Brenda’s pie out of the water!
Raspberry Key Lime Cheesecake Bars
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
3 Tablespoons sugar
-Mix in 9 x 13″ pan and press to the bottom with a fork, bake at 350* for 12 minutes, cool
(4) 8 ounce packages of cream cheese
zest and juice from 4 key limes
1 1/2 cups granulated sugar
1/4 cup all purpose flour
2 pints Fresh raspberries
-cream the cheese and zest
-with mixer still on, slowly add sugar
-add eggs one at a time, waiting after each addition until the yolk is mixed in well
-add the lime juice and flour and mix until combined
-pour into cooled crust and dot with fresh raspberries
-bake at 350* for 35 minutes or until set and the middle jiggles slightly when you shake the pan
-let cool completely, or not
The cheesecake really tastes like Key Lime pie, except denser and yummier, and the berries add such a bright bite and complementary flavor.