TROPICAL CHEESECAKE WITH COCONUT SHORTBREAD CRUST
Categories Cake Food Processor Mixer Cheese Dessert Bake Cream Cheese Tropical Fruit Coconut Spring Chill Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- For crust:
- Preheat oven to 325°F. Finely grind cookies in processor. Press crumbs (about 1 1/2 cups) over bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides (layer will be thin). Bake until crust is crisp, about 10 minutes. Cool on rack while preparing filling. Maintain oven temperature.
- For filling:
- Using electric mixer, beat first 3 ingredients in large bowl until smooth. Scrape in seeds from vanilla bean. Beat in eggs, 1 at a time, just until blended. Pour filling over crust in pan (mixture will not fill pan). Bake cake until filling is just set and puffed around edges, about 45 minutes (cake may crack).
- For topping:
- Whisk first 3 ingredients in small bowl to blend; spread over top of hot cake. Return cake to oven and bake 5 minutes. Run small knife between top edge of cake and pan. Chill cake uncovered overnight. (Can be made 2 days ahead. Cover; keep chilled.)
- Release pan sides. Sprinkle toasted coconut chips around top edge of cake. Serve cake with tropical fruits.
- *Fromage blanc is sold at cheese stores, specialty foods stores, and some supermarkets.
- **Fresh ricotta cheese is sold at Italian markets and some supermarkets.
- ***Unsweetened coconut chips are available at natural foods stores and some supermarkets.
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Shuaibu Ibrahim shuaibu
[email protected]This recipe is a keeper! The cheesecake was creamy and delicious, and the crust was the perfect combination of sweet and salty. I will definitely be making this again.
Md Eliash
[email protected]I'm not sure what went wrong, but my cheesecake didn't turn out at all. The crust was too thick and the filling was too thin. I'm very disappointed.
Aqal Jan
[email protected]This cheesecake was a disaster! The crust was crumbly and the filling was too runny. I would not recommend this recipe.
Anitha Elothando
[email protected]The cheesecake was good, but the crust was a bit dry. I think I would try a different crust recipe next time.
Bontle Naume
[email protected]This cheesecake was a bit too sweet for my taste. I would recommend using less sugar in the filling. Otherwise, it was a good recipe.
Five River
[email protected]I followed the recipe exactly and the cheesecake turned out great! The only thing I would change is to use a graham cracker crust instead of a coconut shortbread crust. I think it would be a better flavor combination.
Giovanni Lugo
[email protected]This cheesecake was delicious! The crust was perfectly crisp and the filling was creamy and smooth. I would definitely recommend this recipe to anyone looking for a tropical-inspired dessert.
Beth Alexander
[email protected]I was a bit skeptical about the coconut shortbread crust, but it was actually really good! The cheesecake filling was also very creamy and flavorful. Overall, I was very happy with this recipe.
Sithobekile Mapakela
[email protected]This cheesecake was so easy to make and it turned out perfect! The flavors were amazing and the crust was the perfect balance of sweet and savory. I will definitely be making this again.
Malik Gulshan Gulshan Malik
[email protected]I made this cheesecake for my family and they all loved it! The crust was especially delicious. I would definitely recommend this recipe to anyone looking for a tropical-themed dessert.
Belinda Evans
[email protected]This cheesecake was a huge hit at my party! The coconut shortbread crust was the perfect complement to the creamy cheesecake filling. I also loved the tropical flavors of the pineapple and mango. This is definitely a recipe I'll be making again and a