Tropical Cheesecake Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) | |
| 1 tablespoon stick margarine, softened | ||
| Egg white | 1 Tablespoon | |
| Vanilla | 1 2/3 Cup (16 tbs) | |
| Vegetable cooking spray | ||
| 1 3/4 cups nonfat cottage cheese | ||
| 1 (8-ounce) block Neufchatel cheese, softened | ||
| 1 cup low-fat sour cream | ||
| Sugar | 1/2 Cup (16 tbs) | |
| 1/2 cup cream of coconut | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Coconut extract | 1 Teaspoon | |
| Eggs | 3 | |
| 3/4 cup pineapple-orange-banana juice concentrate, undiluted | ||
| Water | 1/2 Cup (16 tbs) | |
| Unflavored gelatin | 1 Teaspoon | |
| Mango | 1/2 Cup (16 tbs), cubed | |
| 3 kiwifruit, peeled and thinly sliced | ||
Directions
Preheat oven to 350°.
Place first 3 ingredients in a bowl; beat at medium speed of an electric mixer until smooth.
Add crumbs; stir well.
Press crumb mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.
Bake at 350° for 12 minutes; let cool on a wire rack.
Preheat oven to 300°.
Place cheeses in a food processor, and process 2 minutes or until cheese is smooth, scraping sides of processor bowl once.
Add sour cream and next 5 ingredients; process 20 seconds, scraping sides of processor bowl once.
Pour cheese mixture into prepared pan; bake at 300° for 1 1/2 hours or until almost set.
Turn oven off, and let cheesecake stand 1 hour in oven with door closed.
Remove cheesecake from oven; cover and chill 1 hour.
Combine juice concentrate and 1/2 cup water in a small saucepan.
Sprinkle gelatin over concentrate mixture; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Place pan in a large ice-filled bowl; stir gelatin mixture 10 minutes or until cooled to room temperature.
Pour gelatin mixture over cheesecake, spreading evenly.
Cover and chill at least 8 hours.
Place first 3 ingredients in a bowl; beat at medium speed of an electric mixer until smooth.
Add crumbs; stir well.
Press crumb mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.
Bake at 350° for 12 minutes; let cool on a wire rack.
Preheat oven to 300°.
Place cheeses in a food processor, and process 2 minutes or until cheese is smooth, scraping sides of processor bowl once.
Add sour cream and next 5 ingredients; process 20 seconds, scraping sides of processor bowl once.
Pour cheese mixture into prepared pan; bake at 300° for 1 1/2 hours or until almost set.
Turn oven off, and let cheesecake stand 1 hour in oven with door closed.
Remove cheesecake from oven; cover and chill 1 hour.
Combine juice concentrate and 1/2 cup water in a small saucepan.
Sprinkle gelatin over concentrate mixture; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Place pan in a large ice-filled bowl; stir gelatin mixture 10 minutes or until cooled to room temperature.
Pour gelatin mixture over cheesecake, spreading evenly.
Cover and chill at least 8 hours.
Chef
