Recipe: Celebration Lime Cheesecake Bars with White Chocolate Glaze, Mixed Fruit Salsa, or Quick Raspberry Sauce

CELEBRATION LIME CHEESECAKE 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 packages (8-ounce each) cream cheese, softened
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk
2 eggs
1/2 cup lime juice

Preheat oven to 400 degrees 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.

Bake 12 to 14 minutes or until edge of crust is golden brown.

Reduce temperature to 350 degrees F.

With mixer, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour batter over baked crust.

Once oven has cooled to 350 degrees F, bake 17 to 22 minutes or until center is set.

Cool. Cover and chill for 2 hours.

Serve with toppings (optional, recipes follow). Store leftovers covered in refrigerator.

OPTIONAL TOPPINGS:

WHITE CHOCOLATE GLAZE WITH TOASTED COCONUT AND PECANS

4 tablespoons butter or margarine, divided
1/2 cup flaked coconut
1/3 cup chopped pecans
1 1/4 cups white chocolate chips or white vanilla chips
1/4 cup lime juice

In skillet, melt 1 tablespoon butter. Add coconut and pecans; continue mixing until coconut is light brown. Remove from heat. Cool. In large bowl, combine chips, lime juice and remaining butter. Microwave on medium-high for 30 to 40 seconds. Mix until smooth. Pour glaze over bars, spreading evenly. Top with coconut mixture.

MIXED FRUIT SALSA
Makes 2 1/2 cups

1 mango, peeled, pitted and diced
1 cup chopped pineapple
1 cup diced strawberries
2 tablespoons lemon juice
1/4 cup sugar

Mix all ingredients in bowl. Chill at least one hour. Stir before serving.

QUICK RASPBERRY SAUCE
Makes 3 cups

2 (12-ounce) packages frozen raspberries, thawed
1/4 cup sugar
2 tablespoons lemon juice
2 tablespoons water

Combine all ingredients in food processor or blender and mix until smooth. Store covered in refrigerator.

Servings: 18 to 20 servings
Source: Eagle Brand