Published: July 10, 2006 03:50 pm      

Celebration lime cheesecake bars

Throughout its long history, condensed milk has served as the secret ingredient in many decadent desserts. This recipe combines two of the oldest and most popular recipes — Key Lime Pie and Cheesecake — to bring you something modern and versatile — perfect for any occasion.

Prep Time: 20 minutes

Makes 18 to 20 bars

1 1/4 cups all-purpose flour

1/3 cup sugar

7 tablespoons butter or margarine, softened and cut into 1/2-inch pieces

1 egg yolk, beaten

1/3 cup flaked coconut, packed

2 (8-ounce) packages plain cream cheese, softened

1 (14-ounce) can sweetened condensed milk

(NOT evaporated milk)

2 eggs

1/2 cup lime juice

1. Preheat oven to 400°F. With mixer fitted with flat paddle, combine flour and sugar; add butter and egg yolk; blend until combined. Mix in coconut. Press dough evenly into bottom of greased 13x9-inch glass baking dish.

2. Bake 12 to 14 minutes or until edge of crust is golden brown. Reduce oven temperature to 350°F.

3. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour batter over baked crust. Once oven has cooled to 350°F, bake 17 to 22 minutes or until center is set.

4. Cool. Cover and chill 2 hours. Serve with toppings (optional, recipes follow). Store leftovers covered in refrigerator.