Limey cheesecake chocolate bars– another recipe from the latest issue of Bon Appetit, but much more summery than the other desserts in the issue. I love key lime pie, so this recipe seemed perfect to try this past weekend. I made this with the intent that it would be my"good-bye to summer" dessert (DID YOU HEAR THAT HOT WEATHER?? TIME TO GO!).
I had problems with the crust, though. Two tablespoons of white chocolate just didn't seem like enough to keep the crust together, mine was a big crumbly mess (as you can probably a little in the pics, as much as I tried to mask it). So melt another ounce or two of white chocolate to add to that crust mixture. Also, I love my lime desserts super-tart. Will probably double the lime zest next time.
I loved the taste of this, both tart and creamy, tangy and sweet. Great combination. The chocolate crust is different but goes surprisingly well with the lime filling (the white chocolate might have something to do to help the pairing). This one was simple to pull together, all finished in about 30-40 minutes then popped in the fridge. A perfect dessert when you don't want to slave all day in the kitchen.
White Chocolate and Lime Cheesecake Bars
7 oz. high-quality white chocolate (such as Lindt), chopped, plus white chocolate curls (garnish)
27 chocolate sandwich cookies (about 11 oz.)
1/2 c. chilled whipping cream
1 (8 oz.) package cream cheese, room temperature
3 Tbsp. sugar
3 Tbsp. lime juice
1 1/2 Tbsp. finely grated lime peel
Lime slices or lime twists (garnish)
Line an 8x8x2-inch square baking pan with foil, extending over all sides. Stir chopped white chocolate in small metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water.
Finely grind cookies in processor. Add 2 Tbsp.* melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling.
Beat whipping cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake out of pan. Cut into 9 bars. Garnish with chocolate curls, if desired, and lime slices or twists.
Makes 9 servings
* I recommend adding more than 2 Tbsp.! Maybe more like 4 Tbsp., to make the crust stick together better.