Key Lime Cheesecake Bars With Almond Cookie Crust

• FOR THE CRUST:
• 1/4 cups Sliced Almonds, Chopped Fine
• 1-1/4 cup Whole Wheat Pastry Flour Or All-Purpose Flour
• 1/4 cups Powdered Sugar
• 7 Tablespoons Cold Butter, Sliced In Small Pieces
• FOR THE KEY LIME FILLING:
• 8 ounces, weight Cream Cheese, Room Temperature
• 6 whole Egg Yolks
• 24 ounces, fluid Sweetened, Condensed Milk
• 1 cup Lime Juice

1. For the crust:
2. Preheat oven to 325 F.
3. In a food processor or a large bowl add chopped almonds, flour and powdered sugar. Pulse or mix until well blended. If you are using a food processor, add butter and pulse until you reach pea-sized chunks. Otherwise use a pastry cutter and cut butter in until you reach small, pea-sized pieces.
4. Place crust mixture into a ungreased 9x13 pan. Press crust mixture evenly into the pan. Place in the oven and bake for 20 minutes. Remove from oven and set aside.
5. For the filling:
6. Preheat oven to 350 F.
7. Into the bowl of your stand mixer fitted with a whisk attachment add cream cheese and beat on medium-high speed until light and fluffy about 3 minutes. Scrape down the sides of bowl.
8. Add egg yolks and beat on medium-high speed for 4 minutes, scraping down the sides of the bowl at least two times. The cream cheese mixture will appear pale yellow at this point.
9. Scrape down the sides of the bowl and drizzle in the sweetened condensed milk while beating on medium-high speed. Continue to beat another 3 minutes.
10. Turn mixer speed to low and add lime juice. Mix just until incorporated, scraping down the sides of bowl as needed.
11. Pour the lime filling over the baked crust and place into the preheated oven. Bake for 10 minutes.
12. Cool until room temperature and then refrigerate prior to serving.
13. Serve with a large dollop of whipped cream.

ubc, whole wheat pastry flour, ubc, butter, lime filling, weight cream cheese, egg yolks, milk, lime juice

Taken from tastykitchen.com/recipes/desserts/key-lime-cheesecake-bars-with-almond-cookie-crust/ (may not work)