More Great Recipes: Cheesecake

Coconut Crusted Pineapple Almond Cheesecake


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By kc10
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Ingredients( for the Crust):
2 cups of coconut
3 Tbs butter
4 tsp almonds, toasted and finely chopped

Mix the butter into the coconut and press into a 9" springform pan. Sprinkle the crust with the toasted almonds. Bake at 350 for 12-15 minutes

Filling Ingredients:
24-oz cream cheese
3/4 cup sugar( used a 1/2 cup)
3 Tbs cornstartch
3 large eggs plus 1 egg yolk
2 Tbs sour cream ( used plain yogurt)
1 Tsp vanilla extract, 1/2 tsp almond extract
2 tsp lemon juice
1/2 cup crushed pineapple, drain very well

Pineapple Glaze Ingredients:
1 cup of pineapple preserves
1 tsp cornstartch
2 tsp lemon juice
2 Tbs coconut
4 tsp finely toasted chopped almonds


Beat the cream cheese, sugar and cornstartch. Add the eggs and the yolk. beat well. Stir in the sour cream and both extracts. Add the lemon juice and pineapple. Mix well. Bake at 350 for 15 minutes then reduce the oven temp to 200 and bake for 2 hours. Remove from the oven and run a knife around the cake pan. Turn the heat "Off" and return the cake to the oven to rest for another hour( Did not do this part of the recipe)


For the Glaze: Heat the preserves, cornstartch and lemon juice. Cook over low heat till thick and smooth. Spread the hot topping over the cake. Sprinkle with the coconut and almonds.


Pairs Well With


Notes

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