Tropical Cheesecake Bars Food

TROPICAL CHEESECAKE BARS

Steps:

• 1. Preheat oven to 350°F.
• 2. Crumb mixture: In a small bowl, add the flour, sugar, toasted coconut, orange zest and butter.
• 3. Using a blender, beat on low speed 2 minutes until well mixed.
• 4. You will want 1/2 cup of the crumb mixture for later use.
• 5. Gently press the crumb mixture into a dry 8" square pan, to form the crust layer.
• 6. Bake for 10 minutes, until crust is lightly browned. Set aside to cool until needed.
• 7. Cream cheese filling: Combine the cream cheese, sugar, egg and orange juice in a small bowl: and with your blender beat until smooth and creamy. Now stir in the candied pineapple, candied ginger and macadamia nuts, mix well.
• 8. Spread the cream cheese mixture over the cooled crust and sprinkle the reserved crumbs over top. Place the pan back into the oven for 20 - 30 minutes longer.
• 9. Cool completely, cut into squares and store in the fridge in a covered container.

NO-BAKE TROPICAL CHEESECAKE

Steps:

• For the crust combine the cornflake crumbs, chopped nuts, ground flax seed and sugar. Place in a food processor and drizzle in butter while pulsing a couple of times until combine. Press into 8 inch square pan and bake at 375*F for 5 to 7 minutes. Remove from oven and allow to cool completely.
• Put the pineapple in fine mesh strainer and drain, gently pressing on fruit to extract the juice. Reserve the juice and set aside.
• Place the cream cheese and ricotta cheese in a large mixing bowl. Blend on medium low speed of mixer until combined. Gradually add in sugar until incorporated. Fold in the well drained pineapple and toasted coconut. Spoon the cheese mixture into cooled prepared crust. Chill in refrigerator until set, at least 2 hours before serving.
• In a non-reactive saucepan, combine the rhubarb, reserved pineapple juice, sugar and about 1/2 cup of the strawberries. Cook over medium heat for 5 to 10 minutes or until the rhubarb is tender. Turn off heat and allow to cool slightly. Stir in remaining strawberries and place in refrigerator to thoroughly chill.
• When ready to serve, cut the cheesecake into 9 squares, place each on a serving plate and spoon the chilled sauce over. Enjoy!

TROPICAL CHEESECAKE

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.