Luscious Tropical Cheesecake Recipe
Ingredients
| Crust | ||
| 1 cup digestive cookie crumbs or graham wafer crumbs | ||
| Granulated Sugar | 2 Tablespoon | |
| Butter | 2 Tablespoon, melted | |
| Pineapple | 1 Can (10oz), crushed (Filling) | |
| Unflavored gelatin package | 1 (Filling) | |
| Light cream cheese package | 1 , softened (Filling) | |
| 1 cup low-fat ricotta cheese | ||
| Granulated Sugar | 1/2 Cup (16 tbs) (Filling) | |
| Orange zest | 1 1/2 Teaspoon, grated (Filling) | |
| Whipping cream | 1 Cup (16 tbs) (Filling) | |
| Sweetened coconut | 1/2 Cup (16 tbs), desiccated (Filling) | |
Directions
1. Crust: In a bowl combine cookie crumbs, sugar and butter. Press in bottom of springform pan. Bake for 8 minutes or until set. Chill until firm. Fit a 3-inch (8 cm) wide strip of waxed or parchment paper around inside of pan.
2. Filling: Drain pineapple in sieve set over bowl; press with rubber spatula to extract juice. Pour 1/2 cup (125 mL) of the juice into a small saucepan; sprinkle gelatin over. Let stand for 5 minutes to soften. Cook over low heat, stirring, until gelatin is dissolved. (Or put juice and gelatin in a measuring cup; let stand 5 minutes to soften, then microwave at Medium for 1 minute.) Let cool slightly.
2. Filling: Drain pineapple in sieve set over bowl; press with rubber spatula to extract juice. Pour 1/2 cup (125 mL) of the juice into a small saucepan; sprinkle gelatin over. Let stand for 5 minutes to soften. Cook over low heat, stirring, until gelatin is dissolved. (Or put juice and gelatin in a measuring cup; let stand 5 minutes to soften, then microwave at Medium for 1 minute.) Let cool slightly.
Chef
