Ambrosia Cheesecake
Yield
12 servingsPrep
60 minCook
90 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
coconut
flaked |
*
|
| ¼ | cup |
almonds
chopped |
*
|
| 2 | tablespoons |
butter
or margarine, melted |
|
| 24 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
orange zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
apricot nectar
|
|
| ½ | cup |
cream of coconut
|
* |
| 4 | Large |
eggs
|
*
|
| 8 | ounces |
pineapple, canned, crushed
drained |
|
| 1 | x |
assorted fruits
sliced * |
* |
| 2 | teaspoons |
vegetable shortening
melted |
*
|
| ¼ | cup |
chocolate chips (semi-sweet)
melted |
*
|
| ¼ | cup |
white chocolate chips
melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
coconut
flaked |
*
|
| 59 | ml |
almonds
chopped |
*
|
| 3E+1 | ml |
butter
or margarine, melted |
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
apricot nectar
|
|
| 118 | ml |
cream of coconut
|
* |
| 4 | Large |
eggs
|
*
|
| 231.2 | ml/g |
pineapple, canned, crushed
drained |
|
| 1 | x |
assorted fruits
sliced * |
* |
| 1E+1 | ml |
vegetable shortening
melted |
*
|
| 59 | ml |
chocolate chips (semi-sweet)
melted |
*
|
| 59 | ml |
white chocolate chips
melted |
*
|
Directions
*Note: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.)
Day before serving: Preheat oven to 350℉ (180℃). In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch springform pan. Bake until golden, about 15 minutes. Cool.
In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust.
Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight.
Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag fitted with small plain tip; pipe over fruit.
