CONTEST-WINNING TROPICAL CHEESECAKE
I don't bake many sweet items, but I like to put together this cheesecake for parties. The colorful fruit topping is refreshing, and the coconut gives each slice a delicious tropical taste. It looks pretty as part of a buffet.
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 315 calories, Fat 18g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 131mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
TROPICAL CHEESECAKE
Take a walk on the exotic side with a luscious cheesecake topped with an extravaganza of fruit-including kiwi, chopped mango and toasted coconut flakes.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 4h25m
Yield Makes 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 420, Fat 26 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
TROPICAL CHEESECAKE BARS
Fresh mango, a crunchy biscuit base and smooth cream cheese filling make a light summer dessert everyone will love. Top with passion fruit, pineapple and creamy lemon curd
Provided by Miriam Nice
Categories Dessert, Treat
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.
Nutrition Facts : Calories 567 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
TROPICAL PHILADELPHIA® CHEESECAKE
Get a taste of the tropics-in your cheesecake! This island getaway dessert is made with a citrusy lime zest filling in a coconutty crust.
Provided by My Food and Family
Categories Recipes
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.
Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 22 g, Protein 4 g
TROPICAL CHEESECAKE
This recipe has been a favorite of mine for years because of its easy preparation. It makes a sweet and light dessert.
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 259 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
TROPICAL NEW YORK STYLE CHEESECAKE
This a gluten-free cheesecake with a macaroon/meringue type crust. The filling is thick and creamy but not too sweet. Serve topped with fluffy vanilla frosting and fresh fruit or pie filling. Honey can be used in replace of the juice if needed.
Provided by CoconutGirl
Categories Cheesecake
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.
Nutrition Facts : Calories 552.9, Fat 39, SaturatedFat 25.6, Cholesterol 156.8, Sodium 369.2, Carbohydrate 43.2, Fiber 0.8, Sugar 39.7, Protein 9.9
TROPICAL CHEESECAKE
Make and share this Tropical Cheesecake recipe from Food.com.
Provided by startnover
Categories Cheesecake
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.
Nutrition Facts : Calories 298, Fat 20.5, SaturatedFat 13, Cholesterol 81, Sodium 138.7, Carbohydrate 25.5, Fiber 1.5, Sugar 18.9, Protein 4.9
TROPICAL POUND CAKE
Provided by Food Network
Categories dessert
Time 5h15m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees F.
- Spray a 10-cup tube pan with floured cooking spray and set aside (make sure the pan is coated well).
- Cream together the butter and cream cheese on low speed until mixed well. Slowly add the sugar. Beat until the mixture is light and fluffy at medium-high speed for 5 minutes. Add eggs, 1 at a time, beating on low speed. (Mix from 15 to 30 seconds.) Slowly add flour. Once the flour is mixed in add the extracts. Beat the mixture on medium-low speed for about 30 seconds. Stop and scrape down the sides, beat another 30 seconds. TIP: do not overbeat, cake will be dry.
- Pour batter into the tube pan and distribute evenly. Bake for 1 hour 30 minutes. Test for doneness. Remove from over and let the cake cool in the pan for 15 minutes. After 15 minutes turn the cake out on a serving dish. Put the dish on a wire rack to complete cooling. One cake is cool, frost.
- Icing: Take the strained crushed pineapple, put in a small bowl, and with the back of a large spoon, press out as much juice as possible. Set aside.
- Cream together the cream cheese and butter. Add the crushed pineapple and extracts. Beat about a minute. Slowly add the confectioners' sugar, 1 cup at a time, until you reach the desired spreading consistency. You will most likely use the entire box. Beat until light and fluffy. Frost the pound cake on all sides, top and middle. Carefully press the coconut on the sides, and sprinkle on the top. Hint, put the cake dish on waxed paper so that the coconut that falls off can be easily collected.
NO-BAKE TROPICAL CHEESECAKE
A taste of the tropics in this lightly sweet, no bake delight. A delightful dessert to serve on a warm summer eve.
Provided by PaulaG
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 317.7, Fat 21.4, SaturatedFat 11.6, Cholesterol 49.8, Sodium 192.9, Carbohydrate 28, Fiber 2.3, Sugar 21.5, Protein 6.1
CHEESECAKE TART WITH TROPICAL FRUITS
Categories Fruit Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- For crust:
- Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl. Add to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack. Spread jelly over bottom of crust and cool. Reduce oven temperature to 350°F.
- For filling:
- Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend.
- Pour filling into tart crust. Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- For topping:
- Melt jelly in heavy small saucepan over low heat. Brush over top of cheesecake. Overlap papaya slices atop tart in circle. Arrange kiwis in overlapping slices in center. Sprinkle mango around edge. Spoon pulp of passion fruits into center of tart, if desired. Serve immediately or refrigerate up to 3 hours.
QUICK TROPICAL CHEESECAKE TRIFLE
Cubes of rich pound cake and some creamy cheesecake filling make elegant additions to this tropical fruit dessert trifle.
Provided by My Food and Family
Categories Fruit 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.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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