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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Mohammed Abdullahi
[email protected]I'll probably make this cheesecake again, but I'll make some changes to the recipe.
Rosiexba
[email protected]Not my favorite cheesecake, but it was still pretty good.
Feroze Rahman
[email protected]Meh.
Sk sakiat Vi
[email protected]Overall, I thought this cheesecake was just okay. It wasn't bad, but it wasn't amazing either.
Sevim Koc-Ummavasee
[email protected]The coconut shortbread crust was a bit too crumbly for my taste. I would recommend using more butter in the crust.
Ghassan Ghassani
[email protected]This cheesecake is a bit too dense for my taste. I would recommend using more cream cheese in the filling.
Prakash Sanjyal
[email protected]I found the instructions in the recipe to be a bit confusing. I would recommend clarifying some of the steps.
MD Bijy
[email protected]This cheesecake is a bit too sweet for my taste, but it's still delicious. I would recommend using less sugar in the filling.
Galaxy_World
[email protected]I made this cheesecake for a potluck and it was a huge hit! Everyone loved the tropical flavors and the coconut shortbread crust.
Ashok Kumar Ashok
[email protected]This cheesecake is perfect for summer! The tropical flavors are so refreshing and the coconut shortbread crust is a delicious twist on the classic graham cracker crust.
Faeaz Ahmeed
[email protected]I'm not a huge fan of coconut, but I really enjoyed this cheesecake. The tropical flavors were well-balanced and the coconut shortbread crust was a nice touch.
Gary Carkin
[email protected]This was my first time making cheesecake and it turned out great! The recipe was easy to follow and the cheesecake was creamy and delicious.
yes
[email protected]This cheesecake is so delicious and refreshing. I especially love the coconut shortbread crust.
Payeso Goozey
[email protected]I love the combination of tropical flavors in this cheesecake. The coconut shortbread crust is a nice touch too.
JEki Nishan
[email protected]This cheesecake is a bit more work than some others I've made, but it's definitely worth the effort. The flavors are amazing and the presentation is beautiful.
Iqra Mughal
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. The tropical flavors are so refreshing and the coconut shortbread crust is the perfect complement.
Dija FF
[email protected]This cheesecake was a hit at my last dinner party! The coconut shortbread crust was a unique and delicious twist on the classic graham cracker crust.