Tropical Cheesecake Food

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CONTEST-WINNING TROPICAL CHEESECAKE



Contest-Winning Tropical Cheesecake image

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

1 cup sweetened shredded coconut
1/4 cup chopped almonds
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons cornstarch
3 large eggs
1 cup sour cream
3 tablespoons lemon juice
2 teaspoons vanilla extract
1/4 teaspoon almond extract
TOPPING:
1/3 cup apricot preserves
1/2 cup pineapple tidbits
2 to 4 kiwifruit, peeled, sliced and halved
1/4 to 3/4 cup sweetened shredded coconut, toasted

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



Tropical Cheesecake image

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

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 kiwis, peeled, quartered, sliced and divided
1 medium mango, peeled, chopped and divided
1 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

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



Tropical cheesecake bars image

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

200g ginger biscuits
200g digestive biscuits
200g butter , melted
3 x 280g cream cheese
200g caster sugar
50g plain flour
zest 1 lemon
3 large eggs , beaten
200ml double cream
100g fresh mango , chopped into small cubes
4 passion fruits
3 tbsp lemon curd
50g mango and pineapple slices
mint leaves

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



Tropical PHILADELPHIA® Cheesecake image

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

1 cup BAKER'S ANGEL FLAKE Coconut
2 Tbsp. flour
2 Tbsp. margarine, melted
1 env. KNOX Unflavored Gelatine
1/4 cup water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. grated lime zest
1/4 cup lime juice
few drops green food coloring
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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



Tropical Cheesecake image

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

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 can (8 ounces) crushed pineapple, drained
2 envelopes whipped topping mix (Dream Whip)
1/2 cup cold milk
1/2 teaspoon vanilla extract
1 graham cracker crust (9 inches)

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



Tropical New York Style Cheesecake image

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

4 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1 1/4 cups organic whole sugar
1/4 cup tropical traditions coconut flour
1/4 teaspoon salt
2 1/2 cups flaked unsweetened dried coconut
5 (8 ounce) packages cream cheese, softened
1 cup organic whole sugar
3 tablespoons tropical traditions coconut flour
1 teaspoon vanilla extract
1 tablespoon pineapple frozen juice concentrate, thawed
1 cup sour cream
4 eggs

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



Tropical Cheesecake image

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

1 cup flaked coconut
1/4 cup chopped almonds
2 tablespoons melted butter
2 (8 ounce) packages cream cheese
1 cup sugar
3 tablespoons cornstarch
3 eggs
1 cup sour cream
3 tablespoons lemon juice
2 teaspoons vanilla
1/4 teaspoon almond extract
1/3 cup apricot jam
1/2 cup pineapple tidbits
2 -4 sliced kiwi
3/4 cup toasted coconut

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



Tropical Pound Cake image

Provided by Food Network

Categories     dessert

Time 5h15m

Yield 10 to 12 servings

Number Of Ingredients 17

Floured cooking spray
3 stick butter
8 ounces cream cheese
3 cups sugar
6 large eggs
3 cups sifted all-purpose flour (recommended: White Lily)
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 1/2 teaspoons orange extract
1 (8-ounce) can crushed pineapple, drained
4 ounces cream cheese
1 stick butter
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 teaspoon orange extract
1 box confectioners' sugar (more or less depending on desired frosting consistency)
1 small can coconut

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



No-Bake Tropical Cheesecake image

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

3/4 cup crushed corn flakes
1/4 cup macadamia nuts, finely chopped
2 tablespoons ground flax seeds
2 tablespoons sugar
1/4 cup butter, melted
1 (16 ounce) can crushed pineapple, drained, juice reserved
1/2 cup sweetened flaked coconut, lightly toasted
1 (8 ounce) package cream cheese, at room temperature
1 cup part-skim ricotta cheese
3 tablespoons powdered sugar (to taste)
1 cup rhubarb, cut into chunks
1/4 cup pineapple juice
2 cups strawberries, sliced (divided)
2 -3 tablespoons sugar (to taste)

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



Cheesecake Tart with Tropical Fruits image

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

Crust
1 1/2 cups all purpose flour
2 tablespoons sugar
1/8 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (or more) ice water
1 large egg yolk
1/4 cup guava jelly or crab apple jelly
Filling
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
1 large egg
1/4 teaspoon vanilla extract
1/2 cup sour cream
Topping
1/4 cup guava jelly or crab apple jelly
3 small red-fleshed papayas, halved, peeled, seeded, cut lengthwise into 1/4-inch-thick slices
2 kiwis, peeled, cut into 1/4-inch-thick rounds
1 large ripe mango, halved, pitted, peeled, diced
2 passion fruits, halved (optional)

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



Quick Tropical Cheesecake Trifle image

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

1 pkg. (10.75 oz.) frozen prepared pound cake, thawed, cut into 3/4-inch cubes
1 tub (24.2 oz.) PHILADELPHIA No Bake Cheesecake Filling Original
2 cups cut-up fresh pineapple (1 inch pieces)
2 bananas, sliced
2 kiwi, peeled, chopped
1/4 cup seedless strawberry jam, warmed
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

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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Tropical Cheesecake – Hizon's Food Shop. Cut-off for next day delivery is 3pm. Delivery Time slots divided into 3 (8-11AM, 11-2PM, 2-5PM)
From hizonsfoodshop.com


TROPICAL CHEESECAKE. RECIPE BY ADAMPRIME | IFOOD.TV
A tropical flavored cheesecake.
From ifood.tv


TROPICAL CHAI CHEESECAKE RECIPE - THE CHAI ROOM
This Tropical Chai Cheesecake is perfect for a birthday, a special occasion or any day! Ingredients (Time: 2 hours) CHEESECAKE INGREDIENTS 2 x 250gms blocks cream cheese 2/3 cup castor sugar 1 small tin of drained fruit salad - reserve the syrup for topping 1/2 cup cream 1 tablespoon of gelatine 2 teaspoons of 'The Chai Room' Turmeric & Raw Honey …
From thechairoom.com


TROPICAL CHEESECAKE POTS | DESSERT RECIPES | WOMAN & HOME
Mix with the melted butter and press into the base of pots. Chill. Then beat together cream cheese, mascarpone, caster sugar and lime zest. In a saucepan, gently warm the coconut milk and lime juice until steaming. Add the gelatine, stirring until dissolved and leave to cool.
From womanandhome.com


TROPICAL CHEESECAKE | BAKING MAD
Step 4: Preheat the oven to 170°C (fan 150°C, gas mark 3). Step 5: Spoon the soft cheese into a large bowl and add the eggs and sugar. Beat until smooth. Add the pulp from two of the passion fruits and the lime zest and fold in gently. Spoon the mixture into the rings and level off with a …
From bakingmad.com


TROPICAL MANGO CHEESECAKE - ISLAND GURL FOODS
1. Preheat oven to 350˚F (180˚C). Prepare a 10-inch (25 cm) springform pan by greasing the bottom and lining with a. circle of parchment paper. 2. To prepare the crust, in a large bowl, combine graham. cracker crumbs, brown sugar, lime zest, coconut and butter. and mix until the crust is sandy and coarse.
From islandgurlfoods.com


BEST EVER SUMMER CHEESECAKE RECIPES | BBC GOOD FOOD
Tropical cheesecake bars. These tropical cheesecake bars are bursting with vibrant summer flavours. Layer fresh mango over the creamy filling and biscuit base. Bake the cheesecake bars then cool overnight. Drizzle over a mixture of zingy lemon curd and passionfruit. Top with more mango, pineapple slices and mint leaves.
From bbcgoodfood.com


TROPICAL CHEESECAKE RECIPE - FOOD.COM
Try Tropical Cheesecake from Food.com. - 10550. Try Tropical Cheesecake from Food.com. - 10550. search saves ... Recipes Cheesecake Tropical Cheesecake. 1. Recipe by Ashley U. 1 Person talking Join In Now Join the conversation! MAKE IT SHINE!
From food.com


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