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Key Lime Cheesecake Squares




Source of Recipe


Meryl


List of Ingredients





CRUST
1/2 cup crushed graham wafers or graham wafer crumbs
1/2 cup crushed vanilla wafers or vanilla wafer crumbs
1/4 cup ground blanched almonds
1/4 cup butter

FILLING
8 ounces cream cheese, softened
1/2 cup granulated sugar (I used 1/2 cup plus 1 1/2 Tbsp - next time will add a little more)
1 large egg
2 teaspoons grated lime zest
1/2 cup key lime juice, freshly squeezed (I used regular limes, and strained the juice before measuring)
1 teaspoon tapioca starch or cornstarch (First time, I used 1 tsp cornstarch - the second time, I used 1 Tbsp flour)



Recipe




CRUST
Preheat oven to 350 F degrees.
In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
Cut in butter using a pastry blender or a fork until mixture is crumbly.
Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray. (I used an 8x8 baking pan and buttered it).
Press wafer mixture firmly in bottom of casserole dish.
Bake in preheated 350 F oven for 15 minutes. (I cooled completely on a wire rack before filling).

FILLING
In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
Spread mixture evenly over baked crust.
Return to oven and bake at 350 F for 25 to 30 minutes or until set.
Cool on wire rack.
Chill in refrigerator for at least 1 hour before cutting into squares to serve. (I chilled at least 3 hours).
If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green). (I omitted this).
You can also use regular lime juice or use bottled key lime juice.