I was given another terrific blog this month and was happy to explore keepitsweetblog. Pardon the pun but keepitsweet is exactly that; sweet 🙂
Written by, Lauren, an adorable 20 something in New York City.
You see, I wasn’t lying, she is adorable. Lauren is a happy baker fun way back and has the same childhood memories as I do of cooking with her Gran and folks. Lauren is now making memories for her own family having wed the love of her life and spends her free time feeding her friends.
My husband was pretty thrilled to see Margarita Cheesecake Bars on the menu as he is a sucker for anything limey and salty. If I had worked coconut into this recipe he might have proposed again and I could have been the owner of a new diamond. I’ll keep that in mind for next time.
Margarita Cheesecake Bars
Servings: Serves 16
■3/4 cup Vienna Finger (or vanilla sandwich cookie of choice) crumbs (about 6 cookies)
■3/4 cup salted pretzel crumbs (about 1 1/2 cups of small pretzels)
Pulse in the food processor until smooth.
■2 tablespoons granulated sugar
■1/4 teaspoon salt
■4 tablespoons (1/2 stick) unsalted butter, melted
Mix together and press into a 9X9 pan (I doubled the recipe)
Bake for 10 minutes (350) until golden.
Mix together in the processor (you already have it out so why not?)
■2 8-ounce blocks cream cheese, softened (note: I can’t have cow dairy and used soft, goat’s cheese instead)
■3/4 cup sweetened condensed milk (I used a batch of homemade custard made with goat’s milk instead)
■1/4 cup fresh lime juice (~2 limes) (I added the zest to this recipe too as WE LOVE citrus)
■1/2 teaspoon vanilla extract
■1 tablespoon all-purpose flour
Pour cheesecake mixture over crust and bake for 25 minutes or until firm and edges are separating from pan.
I like a nice sprinkle of icing sugar over the top-just because.