These Key Lime Raspberry Bars have a graham cracker crust, tart key lime cheesecake filling and fresh raspberry puree swirl.
I give up.
I tried and tried to come up with something to write about and it is just not happening.
I’m also having a baking slump too.
I pour and pour through tons of cook books only to find nothing to make.
Kind of like my closet, totally full, and yet never anything to wear.
I did get a new cookbook this week so hopefully that will inspire me (Dulce: Desserts in the Latin-American Tradition if you are wondering what I got).
My life the last week has been mostly hockey, hockey, hockey.
Either watching or playing (it is playoff time…and yes my team is doing badly).
I was in a tournament.
We made it to the championship game.
Yep, first losers again.
Suffering from a sinus infection.
Makes that whole breathing while playing hockey thing hard.
Got glasses and contacts last week.
Was told I didn’t really need them by the eye doctor but the DMV told me that if I wanted a license I will need them.
For some reason now that I have glasses, I feel old.
Never really felt old until that day.
I’ll get over it though. 🙂
And lastly I have been working on getting my teaching certificate here in the state of Washington.
Yes, that’s right, I am considering going back into the classroom.
May just be as a sub, but may just be full time eventually.
I have absolutely no tie into these Key Lime Raspberry Bars.
I made them because they are key lime and are cheesecake like.
The original recipe doesn’t call for key limes, but I always sub key lime for regular lime.
I also threw in some raspberry sauce.
The original recipe uses a white chocolate drizzle, which I am sure is lovely too.
But since I love key lime and raspberry together that is what I went with.
Pretty much ate the whole pan in less than a day.
P.S. It’s a great day to buy my cookbook.
Want more Bar recipes?
- For the Raspberry Puree:
- 2 pints of raspberries
- 1/2 cup sugar
- lime juice, to taste
- For the Crust:
- 1 ½ cups ground graham crackers (about twelve 2 ½ by 5 crackers)
- 3 TBSP sugar
- 1 TBSP freshly grated lime zest
- 1/8 tsp salt
- 6 TBSP unsalted butter, melted
- For the Topping:
- 16 ounces cream cheese, at room temperature
- 2/3 cup sugar
- 2 egg yolks
- ½ cup freshly squeezed key lime juice
- 1 TBSP freshly grated lime zest (use regular limes as they are more colorful)
- 1/3 cup raspberry puree (see below)
- For the Raspberry Puree:
- Combine ingredients in a saucepan and cook over medium heat, stirring occasionally, until berries have given up their juices.
- Bring liquid to a boil and continue to boil until liquid is thick but still fluid.
- Set aside until ready to use.
- Run berries through a fine mesh strainer. Pressing down to make sure that you are forcing all the fruit and juices through.Refrigerate.
- Position rack in the center of the oven. Preheat to 350F.
- Grease a 9-by-13 inch pan. Set aside.
- Combine graham crackers, sugar, lime zest, ans alt in a bowl.
- Pour the butter over the mixture and blend with a fork. Press the mixture inti the bottom of the prepared dish.
- Bake for 10-12 minutes.
- Remove the pan from the oven and set it aside to cool slightly.
- Meanwhile, in the bowl of and electric mixer set on medium speed, cream the cheese and sugar together.
- Add the egg yolks and continue to mix until well blended.
- Scrape down the bowl.
- Add the key lime juice and lime zest and mix until well incorporated.
- Pour the mixture over the warm crust, and make sure it is spread evenly.
- Drizzle raspberry puree in a random pattern over the top of the filling. Use a knife to swirl the puree into the filling. Do as much or as little of this as you like.
- Bake for 30-35 minutes, or until the center of the topping is set and the top begins to color slightly.
- Remove the pan from the oven and set it on a wire rack to cool completely. Cut into bars.
Adapted from The Greyston Bakery Cookbook by Sara Kate Gillingham-Ryan