Tropical Cheesecake Dip Food

CONTEST-WINNING TROPICAL CHEESECAKE

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.

TROPICAL CHEESECAKE DIP

Steps:

• Preheat the oven to 350°F. Spread the macadamia nuts in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely.
• Use a hand mixer and whip together the softened cream cheese, powdered sugar, lime juice, pineapple juice and flavorings.
• Fold in the crushed pineapple, maraschino cherries, and lime zest by hand.
• Add the cooled nuts and shredded white chocolate.
• Cover and chill for 4 hours or overnight.
• Serve with graham crackers, vanilla wafers, fruit or pound cake for dipping.

CHOCOLATE CHIP CHEESECAKE DIP

Steps:

• Beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar, brown sugar, and vanilla to the cheese mixture; stir. Stir chocolate chips through the cheese mixture.

TROPICAL CHEESECAKE BARS

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.

TROPICAL CHEESECAKE

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.

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.

CHEESECAKE FRUIT DIP

Steps:

• Cut the room temperature brick of cream cheese into cubes and place into a large mixing bowl.
• Using a hand mixer, cream the cream cheese until smooth.
• Add the vanilla and condensed milk and mix again until smooth.
• Add the box of instant pudding mix (I like white chocolate or vanilla) and slowly add the milk whilst mixing. Continue to mix until smooth. The dip will become thicker as the pudding mix sets.
• Keep in the fridge and serve with fruit.

CHEESECAKE DIP FOR FRUIT

Steps:

• Combine cream cheese, marshmallow fluff, and vanilla extract in a bowl. Blend with an electric mixer until creamy and all cream cheese lumps are gone.
• Transfer to a bowl and place in the refrigerator until chilled, at least 30 minutes.

TROPICAL CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended.
• Add whipped topping; stir gently until well blended. Reserve 1/4 cup each kiwi, mango and coconut for garnish. Stir remaining kiwi, mango and coconut into cream cheese mixture. Spoon into crust.
• Refrigerate 3 hours or until set. Top with reserved mango, kiwi and coconut. Store leftover cheesecake in refrigerator.