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Ambrosia cheesecake
Artist: _
Categories: Cakes, Cheese & Eggs, Cheesecakes, Desserts
Yield: 12
Rating: 0
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Ingredients:
1 1/2 cupFlaked coconut
1/4 cupChopped almonds
2 tbspButter or marg., melted
24 ozCream cheese, softened
1/2 cupSugar
1/4 cupAll-purpose flour
2 tbspGrated orange peel
1 tbspVanilla extract
1/2 cupApricot nectar
1/2 cupCream of coconut
4 Large eggs
8 ozCrushed pineapple, drained
Sliced assorted fruits*
2 tbspShortening, melted
1/4 cupSemisweet-chocolate pieces**
1/4 cupWhite-chocolate pieces**
Procedures:
1*note: suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc).
2**chocolate pieces should be melted.
3Day before serving: preheat oven to 350 degrees.
4In medium bowl, combine coconut, almonds and butter; mix well.
5Press mixture into bottom of 9-inch springform pan.
6Bake until golden, about 15 minutes.
7Cool.
8In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy.
9Beat in apricot nectar and cream of coconut.
10Beat in eggs, one at a time, until blended.
11Stir in pineapple; pour into prepared crust.
12Bake 1 hour and 10 minutes, or until set.
13Cool in pan on wire rack; refrigerate overnight.
14Just before serving, arrange fruit over top of cake.
15Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended.
16Place each mixture in a separate small pastry bag fitted with small plain tip; pipe over fruit.
 
 
 
 

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