Coconut Cheesecake Bars

We love the big, beautiful flakes you get from raw chip coconut. You can often find it at natural or health food stores. If you prefer, substitute regular unsweetened shredded coconut--just keep an eye on it when toasting; it might brown a bit faster.

prep 25min  ,chill 2 hrs,   cool 15min,  bake 25min,  oven  350' F

1/2   cup raw chip coconut

3/4   cup graham cracker crumbs

2      Tbsp. granulated sugar 

1      tsp. finely shredded orange peel
1/4   cup butter, melted

1      8-oz package cream cheese, softened

1/3   cup granulated sugar

1      tsp vanilla

1/4   cup orange juice

1      egg

1      mango, halved, seeded, peeled, and chopped

1. Preheat oven to 350°F Spread coconut in a 9x9x2-inch baking pan. Bake, uncovered, 4 to 5 minutes or until toasted, stirring once. Cool. For crust, place2 Tbsp of the toasted coconut in the bowl of a food processor Transfer remaining coconut to a bowl cover and set aside. To food processor add graham cracker crumbs, the 2 Tbsp. sugar, and the orange peel. Gradually add melted butter processing with on-off turns until mixture begins to come together.Press mixture into the bottom of the 9x9x2-inch baking pan. Bake 10 minutes. Cool slightly on a wire rack, about 15 minutes.

 

2  For filling, in a large mixing bowl beat the cream cheese, the cup sugar, and vanilla with an electric mixer until combined. Add orange juice beat until smooth. Stir in egg. Pour mixture over baked crust. Bake about 15 minutes or until center just set.Cool on wire rack. Cover and chill at least 2 hours.

3. Cut into bars. Spoon on mango and sprinkle with reserved toasted coconut. Makes 16 bars.

Each Bar 144 cal, 9g fat, 35 mg chol, 106 mg sodium, 13g carb, 2g pro.

Quick crumbs

A food processor makes easy work of this orange-coconut twist on a cracker crust. If you have whole graham cracker, you can process 10 1/2 whole large trctangle cracker sheets to make the 3/4 cup crumbs before you start.

(from: Better Home 2013 May)