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Ambrosia Cheesecake

Author/Submitted by: DOROTHY CROSS, Prodigy ID# TMPJ72B.
Servings: 12
Categories: Cheesecakes / Chocolate / Desserts

Ingredients:
1 1/2  cups  Coconut flakes
1/4  cup  Chopped almonds
2  tablespoons  Butter or margarine, melted
24  ounces  Cream cheese, softened
1/2  cup  Sugar
1/4  cup  All-purpose flour
2  teaspoons  Grated orange peel
1  teaspoon  Vanilla extract
1/2  cup  Apricot nectar
1/2  cup  Cream of coconut
4    Large eggs
8  ounces  Crushed pineapple, drained
    Sliced assorted fruits, * see note
2  teaspoons  Shortening, melted
1/4  cup  Semisweet chocolate, ** see note
1/4  cup  White chocolate, ** see note

Directions:
1. Day before serving: Preheat oven to 350 degrees. 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.

2. 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.

3. 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.

*Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.) **Chocolate pieces should be melted.


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