This looks like a shallow cheesecake only because I put it in a pie pan instead of a square baker. It is a lot like cheesecake in taste, but much more dense. A very good recipe with a coconut cookie crust, great flavors together! And cream cheese was even on sale, woohoo! Here is the recipe:
- 1 1/2 cups coconut cookie crumbs
- 3 Tbls. butter melted
- 1 pkg. (8oz.) cream cheese, softened
- 1 can (14 oz.) sweetened condensed milk
- 1/4 cup key lime juice
- lime peel or strawberries, if desired
1. Hear oven to 350 F. Grease 9x9 pan 2. Mix cookie crumbs and butter thoroughly with fork. Press evenly in bottom of pan. Refrigerate while preparing cream cheese mixture. 3. Beat cream cheese in small bowl with electric mixer on medium speed until light and fluffy. Gradually beat in milk until smooth. Beat in lime juice and lime peel. Spread over layer in pan. 4. Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely and refrigerate at least 3 hours until chilled. Cover and store in refrigerator.
The cute little retro measurement chart in the pic is a gift from a good friend, we must get together soon dear. :)
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