Key Lime Cheesecake Bars

Instructions

1. Step 1

   Heat the oven to 160°C. Line the baking pan with parchment paper, leaving enough overhang to lift out the finished bars.

   Cookware: baking pan, oven, parchment paper

2. Step 2

   Combine the graham crackers, melted butter, and the 2 tbsp (1/8 cup) portion of granulated sugar in the mixing bowl. Press the mixture firmly and evenly into the bottom of the lined pan.

   Ingredients used: 200.0 gr Graham Cracker, 25.0 gr Granulated Sugar, 85.0 gr Unsalted Butter

   Cookware: baking pan, mixing bowl

3. Step 3

   Bake the crust at 160°C until fragrant and lightly set.

   Timer: 10 min (fixed)

   Cookware: baking pan, oven

4. Step 4

   Place the pan on the wire rack and let the crust cool slightly while preparing the filling.

   Timer: 10 min (fixed)

   Cookware: baking pan, wire rack

5. Step 5

   Beat the cream cheese in the large mixing bowl until smooth. Add the remaining 7/8 cup granulated sugar, flour, and salt, then beat on low speed just until evenly combined.

   Timer: 3 min (fixed)

   Ingredients used: 16.0 gr All-Purpose Flour, 680.0 gr Cream Cheese, 1.5 gr Fine Salt, 175.0 gr Granulated Sugar

   Cookware: electric mixer, Large Mixing Bowl

6. Step 6

   Mix in the sour cream, key lime juice, key lime zest, and vanilla extract until smooth, scraping down the bowl with the spatula as needed.

   Ingredients used: 120.0 ml Key Lime Juice, 6.0 gr Lime Zest, 120.0 ml Sour Cream, 5.0 ml Vanilla Extract

   Cookware: electric mixer, Large Mixing Bowl, spatula

7. Step 7

   Add the eggs one at a time, mixing on low speed after each addition only until incorporated.

   Ingredients used: 3.0 piece Egg

   Cookware: electric mixer, Large Mixing Bowl, spatula

8. Step 8

   Spread the filling over the crust. Bake at 160°C for 30 to 35 minutes, until the edges are set and the center reaches at least 71°C while retaining a slight wobble.

   Timer: 30 min (fixed)

   Cookware: baking pan, oven, spatula

9. Step 9

   Set the pan on the wire rack and cool the bars at room temperature.

   Timer: 60 min (fixed)

   Cookware: baking pan, wire rack

10. Step 10

    Cover the pan and refrigerate until the cheesecake is cold and firm.

    Timer: 240 min (fixed)

    Cookware: baking pan

11. Step 11

    Lift the chilled cheesecake from the pan using the parchment overhang and cut it into 16 bars.

    Cookware: baking pan, Chef Knife, parchment paper