I’ve been absolutely dying to make this recipe ever since I whipped up a batch of my Easy Blackcurrant Jam.
The idea has been spilling out of my head ~ literally ~ I’ve been spouting about it non-stop.
Originally the idea was to make this into a cheesecake pie of sorts. I could see the beauty and envision precisely how the pie would be perfected.
But, things change, and on a whim, I choose to flex my flexibility and diverge into cheesecake bars – perfect little bites for the end of summer!
Blackcurrant Lime Cheesecake Bars
18 graham cracker squares (about 1/2 a typical box)
8 Tbs. butter, melted
12 oz. whole milk ricotta cheese
1 cup sugar
1 cup Easy Blackcurrant Jam
pinch of salt
juice and zest of 1 lime (reserve 1 tsp. zest)
Preheat the oven to 350 degrees.
Pulse the graham crackers in a food processor into a fine powder. Drizzle in the melted butter and pulse a few more times until the mixture is well incorporated and resembles wet sand.
Line an 8×8″ baking pan with parchment paper and press the graham cracker crumb crust into the bottom of the pan, flattening completely.
Allow to chill in the fridge for about 30 minutes.
Beat together the ricotta, eggs, and sugar. Add the Easy Blackcurrant Jam, the salt and the juice and zest of the lime, reserving 1 tsp. of zest for garnish. Beat well.
Remove the crust from the fridge and pour the filling on top.
Bake for about 40 minutes and then increase the oven temperature to 425 for the last 5. The bars are done when the center no longer jiggles.
Allow to cool completely (several hours or in the fridge for less time) before cutting.
Garnish with remaining lime zest! Feel free to store these in the freezer (not just the fridge) for added texture.