Coconut-Lime Bars

Preheat oven to 325ºF.

Foil line an 8 x 8 pan, lightly spray with oil spray. Set aside.

For the crust, combine animal crackers, brown sugar and salt in a food processor. Pulse until all pieces of cookies are finely ground. Add melted butter and pulse 3-4 times until it resembles coarse sand.

Pour mixture into foiled-lined pan and press down firmly and evenly using a bottom of a measuring cup. Bake until crust is golden brown, about 15 minutes. Set aside to cool while making the filling.

Using a hand held mixer in a medium speed, mix softened cream cheese and condensed milk until just combined. Add lime zest, salt, and egg yolk until incorporated. Using a rubber spatular, add lime juice and fold in until combined.

Pour filling into the prepared crust and bake until just set, about 15-18 minutes, longer if doubling or tripling the recipe (cover loosely with foil if top is getting too brown). Cool to room temperature and then chill, covered in refrigerator, 2 or more hours.

Using the foiled edges, gently lift the cheesecake out of the pan. Cut into 16 squares, top with toasted shredded coconut flakes and serve.

Note: For full size 2″ deep full size steam size pans (or hotel pans), multiply recipe by 3 for each pan, which will yield 45 servings if cut 5×9.

Recipe adapted from Cooks Illustrated.