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.
