So, what do you do when a really great friend gives you lime curd for Christmas. Well, I’ll tell you what I did. I made dessert! (Thank you again Vicki for the lime curd.)

With the assignment to bring dessert for our traditional Christmas Eve dinner with our dear friends Jim and Margo at their home, and hosting Andy’s dad and Katie (Andy’s sister) and her husband (Rick) for Christmas dinner, I wanted to serve a dessert that would work for both evening meals. So I looked at the lime curd, and imagined that it would make a fabulous top layer for cheesecake. But I didn’t want to build a big old cheesecake that I would have to cut in two (sloppy presentation). So I thought – cheesecake bars. (Sometimes I amaze myself!)

So I went on search for a cheesecake bar on the internet. I found lots of recipes for the cheesecake part, but all that I researched called for a graham cracker crust. (Not my favorite.) So after talking with daughter Paula, I decided to follow her advice and use vanilla wafers instead.  So after taking a smidge from this recipe and a pinch from that recipe, I came up with my own recipe.

And I have to tell you, the cheesecake part of this recipe is as creamy, smooth, and luscious as anyone could imagine cheesecake should be. Just be warned that the baking time is going to seem too little. Forget that, and do as you are told!

So give this recipe a try next time you need a splendiferous dessert to serve to your family and friends. Happy New Year my friends. May next year be the best ever!

½ c. finely crushed vanilla wafers (you can use graham crackers if you must)

1 T. + ½ c. granulated sugar, divided

3 T. unsalted butter, melted

aluminum foil

cooking spray

2 (8-oz.) packages regular cream cheese, room temperature (none of that light stuff for this recipe)

3 tsp. fresh lime or lemon zest, divided

1 T. fresh lime or lemon juice

1 tsp. vanilla extract

2 lg. eggs

½-¾ c. lime or lemon curd (see recipe below) whipped cream

Line an 8-inch square baking pan (glass is best) with foil. Lightly grease the foil (bottom and sides) with cooking spray. Set aside.

In a medium bowl, stir together the crushed vanilla wafer cookies, the 1 tablespoon sugar, and melted butter. Spoon the mixture into the prepared pan. Firmly press the mixture into an even layer.  

In the bowl of your stand mixer, beat the cream cheese, remaining ½ cup sugar, 2 teaspoons of the lime or lemon zest, juice, and vanilla together until well combined. Add the eggs one at a time, beating well after each addition.

Pour the cheesecake mixture over the crust, spreading it into an even layer.

Bake the cheesecake in a pre-heated 350 degree oven for 20 to 25 minutes or until the center is almost set. Do not overbake.

Remove the pan from the oven and let cool completely before spreading with the lime or lemon curd. Cover the pan with plastic wrap and refrigerate for at least 4 hours. Overnight is even better.

When ready to serve, remove the cheesecake from the fridge. Lift the cheesecake out of the pan by the foil and place it on a cutting board. Cut the cheesecake into serving sized portions, carefully pealing each piece away from the foil, and place on plates. Decorate with a small amount of whipped cream and garnish with the remaining zest. 

LIME OR LEMON CURD (remember, if time is a factor, you can always buy the lime or lemon curd)

1¾ c. granulated sugar

½ c. (1 stick) unsalted butter

pinch salt

finely grated zest and juice of 4 limes or lemons

4 eggs

In a medium sized saucepan, combine the sugar, butter, salt, zest, and juice. Cook over low heat until the sugar dissolves. Whisk in the eggs one at a time. Continue stirring until the mixture is thick, approximately 20 minutes. Remove from heat and store in an airtight container in your refrigerator.

Please note: Unfortunately, this recipe for curd does not double well. So if you were thinking of making a super big batch, forget it!