Tropical Cheesecake
This tropical-flavored cheesecake is perfect for parties, with a rich, satisfying texture.
Ingredients
flaked coconut
1 cup
chopped almonds
1/4 cup
butter (melted)
2 tablespoons
cream cheese (softened)
2 packages (8 ounces each)
sugar
1 cup
cornstarch
3 tablespoons
eggs
3
sour cream
1 cup (8 ounces)
lemon juice
3 tablespoons
vanilla extract
2 teaspoons
almond extract
1/4 teaspoon
apricot preserves
1/3 cup
pineapple tidbits
1/2 cup
kiwifruit (peeled, sliced and halved)
2 to 4
flaked coconut (toasted)
1/4 to 3/4 cup
Instructions
1
Make the crust
In a small bowl, combine the coconut flakes and almonds; stir in the butter. Press into the bottom of a greased 9-inch springform pan. Bake at 350°F for 10 minutes. Cool on a wire rack.
2
Make the filling
In a mixing bowl, beat the cream cheese and sugar until smooth. Add the cornstarch and beat until well blended. Add the eggs; beat on low speed until combined. Add the sour cream, lemon juice, and extracts; beat until blended. Pour over the crust.
3
Bake
Bake at 350°F for 45-50 minutes, until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove the side of the pan.
4
Decorate
In a small saucepan, melt the apricot preserves, stirring to break up any chunks of apricot. Arrange the pineapple and kiwifruit on top of the cheesecake. Brush the preserves over the fruit and the side of the cheesecake. Press the coconut flakes onto the side of the cheesecake. Refrigerate.
