- 25 mins
Ingredients
- Crust
- 5 ounces animal crackers
- 3 tablespoons packed brown sugar
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, melted and cooled slightly
- Filling
- 2 ounces cream cheese , room temperature
- 1 tablespoon grated lime zest
- 1/8 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 1 egg yolk
- 1/2 cup fresh lime juice (don't be tempted to use bottled lime juice)
- Topping
- 3/4 cup sweetened shredded coconut , toasted until golden and crisp
Preparation
Step 1
Preheat oven to 325 degrees F.
Foil line your 8 by 8 pan, lightly spray with oil spray. Set aside.
For 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.