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Categories:
butter filling fluid Cream Cheese sugar cornstarch eggs sour cream lemon juice vanilla apricot jam pineapple tidbits wheels coconut
Viewed: 31 - Published at: a year agoIngredients
- FOR THE CRUST:
- 1 cup Flaked Coconut
- 1/4 cups Chopped Almonds
- 2 Tablespoons Melted Butter
- FOR THE FILLING:
- 16 ounces, fluid Cream Cheese
- 1 cup Sugar
- 3 Tablespoons Cornstarch
- 3 whole Eggs
- 1 cup Sour Cream
- 3 Tablespoons Lemon Juice
- 2 teaspoons Vanilla Extract
- 1/4 teaspoons Almond Extract
- FOR THE TOPPING:
- 1/3 cups Apricot Jam
- 1/2 cups Pineapple Tidbits
- 3 wheels Kiwi
- 3/4 cups Toasted Coconut
Method
- Crust:
- 1. Mix flaked coconut, almonds, and butter, and press into the bottom of a 9-inch spring form pan.
- 2. Bake at 350F for 10 minutes and cool.
- Filling:
- 1. Bring all ingredients to room temperature.
- 2. Beat cream cheese and sugar until smooth.
- 3. Add cornstarch and beat well.
- 4. Add eggs and beat on low until just combined.
- 5. Add sour cream, lemon juice, and extracts. Beat until just blended.
- 6. Pour over crust and bake at 350F for 45-50 minutes or until center is almost set.
- 7. Cool 1 hour and refigerate overnight.
- Topping:
- 1. The next day, remove the sides of the pan.
- 2. Heat jam in saucepan.
- 3. Arrange fruit over top of cheesecake.
- 4. Brush entire cake with jam and press toasted coconut onto sides.
