Chill Time: 4 hours
Active Time: 20 minutes
Total Time: 6 hours and 10 minutes
Servings: 15
Nutrition Profile:
Sesame-Free
Nut-Free
Soy-Free
Vegetarian
Ingredients:
1 1/2 cups graham cracker crumbs (from 13 sheets)
1/4 cup sugar
4 tablespoons unsalted butter, melted
1/4 teaspoon salt
3 (8-ounce) packages reduced-fat cream cheese, softened
2 (4.4-ounce) containers vanilla bean skyr
1 cup Key lime juice, plus zest and slices for garnish
3/4 cup sweetened condensed milk or sweetened condensed coconut milk
1 1/2 tablespoons cornstarch
3 large eggs, at room temperature
Directions:
1. Preheat the oven to 350°F. Line a 9-by-13-inch metal baking pan with parchment paper, leaving a 1-inch overhang on 2 sides.
2. Process graham crackers in a food processor until finely ground, approximately 15 seconds. Transfer the crumbs to a medium bowl. Add sugar, butter, and salt; stir to coat until the mixture resembles wet sand. Transfer to the prepared baking pan and press evenly into the bottom of the pan. Bake until fragrant and golden brown for 10 to 12 minutes. Let cool while preparing the filling.
3. Reduce the oven temperature to 300°F. Rinse and dry the food processor bowl. Process cream cheese until smooth, about 30 seconds. Scrape down the sides of the bowl and add skyr; process until combined, about 20 seconds.
4. Pour the filling into the graham cracker crust. Bake until just set but still slightly jiggly, approximately 40 minutes. Let cool for 1 hour. Refrigerate, uncovered, for at least 4 hours or up to 12 hours.
5. Remove the cheesecake from the pan using the parchment overhang as handles and place on a cutting board or platter. Cut into 15 bars. Garnish with lime zest and lime slices if desired.
Nutrition Information:
Serving Size: 1 bar
Calories: 284
Fat: 17g
Saturated Fat: 11g
Cholesterol: 79mg
Carbohydrates: 25g
Total Sugars: 16g
Added Sugars: 14g
Protein: 7g
Fiber: 0g
Sodium: 295mg
Potassium: 47mg
