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Ambrosia Cheesecake

 

88

Yield

12

servings

Prep

60

min

Cook

90

min

Ready

150

min

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 29774% of calories from fat
 % Daily Value *
Total Fat 24g 38%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 187mg 8%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 20% Vitamin C 13%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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