Raspberry-Swirled Lime Cheesecake Bars

In order to keep myself busy yesterday afternoon, and when my recipe search gave me nothing that appealed, the infamous Lime Monster appeared. (You may remember good ol' LM - the reappearance usually signals intense lime cravings that sometimes border on obsessive and tend to drive others crazy.) From there, the wheel started turning.

Lime, lime. What can I do with that key lime juice? I've got blueberries in the fridge, no raspberries, though. And some cream cheese that really should get used. Wait! Lime juice, cream cheese... raspberry preserves! Swirled through, all pretty-like! And with a chocolate crust! Because I think it'd be contrasting and pretty. :)

Thus, this recipe was born.

And did the Lime Monster approve? Yes, indeed. The raspberry is a sweetness that cuts through that delicious tartness. And while the chocolate crust wasn't as dark as I imagined, it still works. :)



Ingredients:
1 cup graham cracker crumbs
1/3 cup plus ¼ cup sugar
1/3 cup cocoa
1/3 cup butter, melted

16 oz. cream cheese, softened
3/4 cup sugar
1½ Tbsp. flour
3 Tbsp. key lime juice
2 eggs
1/3 cup raspberry preserves

Directions:
Preheat oven to 325F. Grease an 8-inch baking dish.

Mix together graham cracker crumbs, sugar, cocoa, and butter. Press onto bottom of the pan.

Beat cream cheese, sugar, flour, and lime juice until smooth. Add eggs, one at a time. Pour over crust. Drop dollops of raspberry preserves into batter, using a knife to swirl through.

Bake at 325F for 40 minutes, or until center is set. Cool on wire rack. Refrigerate for at least four hours before cutting and serving.