Sarah | Broma Bakery

Preheat the oven to 325°F and line a 9 x 9-inch square pan with parchment paper on all sides. Set aside.

In a food processor or large mixing bowl combine the graham cracker crumbs, melted butter, sugar and salt, stirring together until combined. The mixture will be dry and sandy. Press the crust into the prepared pan, pressing it firmly into an even layer. Set aside.

In a stand mixer fit with the paddle attachment, whip the softened cream cheese, lime zest and granulated sugar together for 2 minutes until smooth and creamy.

Add the key lime juice, vanilla extract and sour cream and mix until just combined. Add the eggs one at a time, beating until just combined.

Pour the cheesecake batter over the prepared crust. Drop the pan on the counter a few times to get rid of any air bubbles.

Carefully place in the middle rack of the oven and bake for 35 to 40 minutes, rotating the bars halfway. Do not over bake! The cheesecake bars will still be wobbly in the center, but this is correct!

Once the bars are done cooking, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for a half hour to allow the cheesecake to cool down gradually.

After a half hour, take the bars out of the oven, and set on a cooling rack for 1 hour to come to room temperature, before placing in the fridge until ready to serve.

When ready to serve, pull the cheesecake bars out of the pan and use a sharp knife to slice into 16 squares. If desired, top with whipped cream and key lime zest for garnish. Enjoy!