Key Lime Raspberry Bars
Description
These dessert bars are so delicious and special, they are great to serve to company or take to a gathering. They start with a graham cracker crust, have a key lime cheesecake filling and end with a raspberry puree swirl.
Ingredients
Raspberry Puree:
2 pints raspberries
1/2 c. sugar
freshly squeezed lime juice, to taste
Crust:
1 1/2 c. ground graham crackers (about twelve 2 1/2 by 5 crackers)
3 T. sugar
1 T. freshly grated lime zest
1/8 t. salt
6 T. unsalted butter, melted
Topping/Filling:
16 oz. cream cheese, at room temperature
2/3 c. sugar
2 egg yolks
1/2 c. freshly squeezed key lime juice
1 T. freshly grated lime zest (from regular limes- they are more colorful)
1/3 c. raspberry puree
Directions
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Raspberry Puree:
Combine puree ingredients in a saucepan; cook over medium heat, stirring occasionally, until berries have given up their juices.
Bring liquid to a boil; boil until liquid is thick but still fluid. Set aside.
Press berries through a fine mesh strainer, pressing down to force all the fruit and juices through it. Refrigerate.
Crust:
Position a rack in the center of the oven. Preheat to 350 degrees F. Grease a 9 x 13 inch baking pan; set aside.
Combine graham crackers, sugar, lime zest, and salt in a bowl.
Pour melted butter over the mixture; stir with a fork. Press mixture in the bottom of the prepared pan.
Bake for 10-12 minutes. Remove pan from the oven; set aside to cool slightly.
Topping/Filling:
Meanwhile, in the bowl of and electric mixer set on medium speed, cream the cheese and sugar together; add egg yolks; mix until well blended. Scrape down the bowl. Add key lime juice and lime zest; mix until well incorporated. Pour mixture over the warm crust, making sure to spread evenly.
Drizzle raspberry puree in a random pattern over the top. Use a knife to swirl the puree.
Bake 30-35 minutes, or until center of the topping is set and top begins to color slightly. Remove from the oven. Place on a wire rack to cool completely.
Cut into bars.
Serve.
12 servings.