Time 1h10m Yield 10-12 servings. Number Of Ingredients 17 Steps:
In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. , In a bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extract; beat just until blended. Pour over crust. , Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. , In a small saucepan, melt preserves, stirring to break up any apricot pieces. Arrange pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheese cake. Press coconut onto the sides of the cheesecake. Chill until serving.
Time 30m Yield Serves: 8 Number Of Ingredients 13 Steps:
Grease a 20cm spring-form cake tin. Whizz the biscuits in a food processor to form crumbs. Mix with the melted butter and press into the base of the prepared tin. Chill in the fridge. Beat together the cream cheese, mascarpone, caster sugar and lime zest. In a saucepan, gently warm the coconut milk and lime juice until steaming, but not boiling. Add the gelatine, stirring until dissolved. Pour into the cream cheese mixture and stir well. Spoon onto the biscuit base, smooth the surface and chill for at least 4 hrs or until set. Rub the outside of the tin with a hot, damp cloth. Undo the clip and remove the tin, then slide a palette knife under the biscuit base and transfer to a cake stand or large flat plate. Mix the passionfruit with the mango coulis and spoon on top with the fruit. Scatter with toasted coconut, if using.
Time 1h30m Yield Cuts into 12-14 bars Number Of Ingredients 14 Steps:
Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm rectangular tin with baking parchment. Put the biscuits into a large food bag and bash with something heavy like a rolling pin, alternatively blitz in a food processor. Put the biscuit crumbs into a large bowl and pour over the melted butter, stir well to combine then tip into your prepared tin. Press the mixture down well with the back of a spoon to form a compressed layer. Bake in the preheated oven for 10 mins. Take it out of the oven to cool and turn the oven down to 120C/100C fan/gas ½. In another large bowl whisk together the remaining cheesecake ingredients until smooth, you can do this with electric beaters or with a balloon whisk. Pour onto the biscuit base then scatter over the mango pieces here and there, pushing some of them into the cheesecake and letting others sit proud on the surface. Bake for 1hr then prop the oven door open and leave to cool for a further 30 mins. Once cold, chill the whole cheesecake in the fridge overnight. When you’re ready to serve, push the passion fruit flesh through a sieve to get rid of the seeds then mix the resulting pulp with the lemon curd. Drizzle the mixture over the cheesecake and decorate with fresh mango, pineapple and mint leaves.
Time 3h30m Yield Makes 12 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°F. Mix coconut, flour and margarine. Press firmly onto bottom of 9-inch springform pan. Bake 12 to 15 minutes or until very lightly browned. Meanwhile, soften gelatine in water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add dissolved gelatine, lime zest, juice and food coloring; mix well. Gently stir in whipped topping; pour over crust. Refrigerate 3 hours or until firm. When ready to serve, run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.
Time 8h50m Yield 12 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, milk, 1/4 cup pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust. Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes. Refrigerate cheesecake 8 hours to overnight. Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.
Time 1h25m Yield 16 serving(s) Number Of Ingredients 15 Steps:
For crust:. Mix crust ingredients together and press into the bottom of a 9 inch spring form pan. Bake at 350 for 10 minutes and cool. Filling:. All ingredients should be brought to room temperature. Beat cream cheese and sugar till smooth. Add cornstarch and beat well. Add eggs, and beat on low for just till combined. Add sour cream, lemon juice, and extracts. Beat just till blended. Pour over crust and bake 350° for 45-50 minutes or till center is almost set. Cool 1 hour and refrigerate overnight. Next day remove the sides of the pan. Heat jam in sauce pan. Arrange fruit over top of cheesecake. Brush entire cake w/ jam, and then press the toasted coconut onto the sides of the cake. Prep time does not include refrigeration.
Time 20m Yield 8-10 servings. Number Of Ingredients 7 Steps:
In a large bowl, beat cream cheese and confectioners’ sugar until fluffy. Stir in pineapple. In another bowl, combine dessert topping mix with milk and vanilla; beat until stiff. Fold into pineapple mixture. Spread evenly into crust. Chill.
Time 1h37m Yield 1 cheesecake, 14 serving(s) Number Of Ingredients 15 Steps:
Crust: Preheat oven to 300 degrees F. Grease spring-form pan with coconut oil and dust with additional coconut flour or line with wax paper or parchment. In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar and whip until stiff. Toss together coconut flour, salt, and coconut in a separate bowl; fold into egg whites. Use only enough to make a 1/2 inch crust in the bottom and sides of a 9-inch spring-form pan for cheesecake and make cookies (by heaping tablespoons) with the rest. Bake 12-20 minutes, or until lightly browned. (Allow cookies to cool on the baking sheet before removing.) Makes enough for 1 crust and 20 cookies. Filling: Preheat oven to 325 degrees F. Beat cream cheese, sugar, coconut flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add pineapple juice concentrate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake for 1 hour and 10 minutes or until center is almost set. Carefully run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with fresh sliced strawberries and vanilla frosting or cherry or blueberry pie filling. Store in the refrigerator.
More about “tropical cheesecake recipes”
Time 15m Yield Makes 14 servings, 2/3 cup each Number Of Ingredients 7 Steps:
Layer half the cake cubes in bottom of large straight-sided serving bowl. Top with half the cheesecake filling and fruit. Repeat layers. Drizzle with jam; sprinkle with coconut. Serve immediately. Or cover and refrigerate until ready to serve.
