TROPICAL CHEESECAKE BARS
Fresh mango, a crunchy biscuit base and smooth cream cheese filling make a light summer dessert everyone will love. Top with passion fruit, pineapple and creamy lemon curd
Provided by Miriam Nice
Categories Dessert, Treat
Time 1h30m
Yield Cuts into 12-14 bars
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm rectangular tin with baking parchment. Put the biscuits into a large food bag and bash with something heavy like a rolling pin, alternatively blitz in a food processor. Put the biscuit crumbs into a large bowl and pour over the melted butter, stir well to combine then tip into your prepared tin. Press the mixture down well with the back of a spoon to form a compressed layer. Bake in the preheated oven for 10 mins. Take it out of the oven to cool and turn the oven down to 120C/100C fan/gas ½.
- In another large bowl whisk together the remaining cheesecake ingredients until smooth, you can do this with electric beaters or with a balloon whisk. Pour onto the biscuit base then scatter over the mango pieces here and there, pushing some of them into the cheesecake and letting others sit proud on the surface. Bake for 1hr then prop the oven door open and leave to cool for a further 30 mins. Once cold, chill the whole cheesecake in the fridge overnight.
- When you're ready to serve, push the passion fruit flesh through a sieve to get rid of the seeds then mix the resulting pulp with the lemon curd. Drizzle the mixture over the cheesecake and decorate with fresh mango, pineapple and mint leaves.
Nutrition Facts : Calories 567 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
TROPICAL CHEESECAKE
Cool, creamy, and tart - the perfect blend for a refreshing summer pie. The sugary, buttery crust is divine. By not baking the crust, you really taste the great buttery flavor. We loved the little bits of pineapple in every bite. Add this recipe to your must-make summertime desserts.
Provided by Jean Fisher
Categories Pies
Time 1h
Number Of Ingredients 7
Steps:
- 1. Crush graham crackers into crumbs.
- 2. Put into pie plate. Add sugar and butter to graham cracker crumbs and combine.
- 3. Make into a pie shell. Put pie plate in the refrigerator.
- 4. Whip cream cheese and confectioners sugar in a bowl until light and fluffy.
- 5. Stir in drained pineapple.
- 6. Fold Cool Whip into pineapple mixture.
- 7. Spread over crust. Sprinkle reserved crumbs on top of pie.
TROPICAL PHILADELPHIA® CHEESECAKE
Get a taste of the tropics-in your cheesecake! This island getaway dessert is made with a citrusy lime zest filling in a coconutty crust.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix coconut, flour and margarine. Press firmly onto bottom of 9-inch springform pan. Bake 12 to 15 minutes or until very lightly browned.
- Meanwhile, soften gelatine in water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add dissolved gelatine, lime zest, juice and food coloring; mix well. Gently stir in whipped topping; pour over crust.
- Refrigerate 3 hours or until firm. When ready to serve, run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 22 g, Protein 4 g
TROPICAL CHEESECAKE
Take a walk on the exotic side with a luscious cheesecake topped with an extravaganza of fruit-including kiwi, chopped mango and toasted coconut flakes.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 4h25m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended.
- Add whipped topping; stir gently until well blended. Reserve 1/4 cup each kiwi, mango and coconut for garnish. Stir remaining kiwi, mango and coconut into cream cheese mixture. Spoon into crust.
- Refrigerate 3 hours or until set. Top with reserved mango, kiwi and coconut. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 420, Fat 26 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
TROPICAL CHEESECAKE
This recipe has been a favorite of mine for years because of its easy preparation. It makes a sweet and light dessert.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Stir in pineapple. In another bowl, combine dessert topping mix with milk and vanilla; beat until stiff. Fold into pineapple mixture. Spread evenly into crust. Chill.
Nutrition Facts : Calories 259 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
TROPICAL CHEESECAKE
Cake mix creates a tender crust for creamy cheesecake topped with a lovely blend of juicy fruit.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h10m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Spray bottom and side of 9-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix. In large bowl, beat remaining cake mix, the oil, 1 egg and lime peel with electric mixer on low speed until crumbly. Press in bottom and 2 inches up side of pan.
- In same large bowl, beat reserved 1/4 cup cake mix, the cream cheese, sugar, cream of coconut and rum extract on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour into crust.
- Bake 1 hour to 1 hour 15 minutes or until cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; remove cheesecake from oven and run metal spatula around edge to loosen. Return cheesecake to oven; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes (top may crack as it cools).
- Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run metal spatula around edge of pan again to loosen cheesecake. Cool in pan on cooling rack 2 hours. Refrigerate 4 hours or overnight.
- To serve, run metal spatula around edge of pan again and remove side of pan. Arrange mango and kiwifruit on top of cheesecake. Sprinkle with coconut. Store covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 27 g, TransFat 0 g
NO-BAKE TROPICAL CHEESECAKE
A taste of the tropics in this lightly sweet, no bake delight. A delightful dessert to serve on a warm summer eve.
Provided by PaulaG
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- For the crust combine the cornflake crumbs, chopped nuts, ground flax seed and sugar. Place in a food processor and drizzle in butter while pulsing a couple of times until combine. Press into 8 inch square pan and bake at 375*F for 5 to 7 minutes. Remove from oven and allow to cool completely.
- Put the pineapple in fine mesh strainer and drain, gently pressing on fruit to extract the juice. Reserve the juice and set aside.
- Place the cream cheese and ricotta cheese in a large mixing bowl. Blend on medium low speed of mixer until combined. Gradually add in sugar until incorporated. Fold in the well drained pineapple and toasted coconut. Spoon the cheese mixture into cooled prepared crust. Chill in refrigerator until set, at least 2 hours before serving.
- In a non-reactive saucepan, combine the rhubarb, reserved pineapple juice, sugar and about 1/2 cup of the strawberries. Cook over medium heat for 5 to 10 minutes or until the rhubarb is tender. Turn off heat and allow to cool slightly. Stir in remaining strawberries and place in refrigerator to thoroughly chill.
- When ready to serve, cut the cheesecake into 9 squares, place each on a serving plate and spoon the chilled sauce over. Enjoy!
Nutrition Facts : Calories 317.7, Fat 21.4, SaturatedFat 11.6, Cholesterol 49.8, Sodium 192.9, Carbohydrate 28, Fiber 2.3, Sugar 21.5, Protein 6.1
TROPICAL CHEESECAKE
Make and share this Tropical Cheesecake recipe from Food.com.
Provided by startnover
Categories Cheesecake
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- For crust:.
- Mix crust ingredients together and press into the bottom of a 9 inch spring form pan.
- Bake at 350 for 10 minutes and cool.
- Filling:.
- All ingredients should be brought to room temperature.
- Beat cream cheese and sugar till smooth.
- Add cornstarch and beat well.
- Add eggs, and beat on low for just till combined.
- Add sour cream, lemon juice, and extracts.
- Beat just till blended.
- Pour over crust and bake 350° for 45-50 minutes or till center is almost set.
- Cool 1 hour and refrigerate overnight.
- Next day remove the sides of the pan.
- Heat jam in sauce pan.
- Arrange fruit over top of cheesecake.
- Brush entire cake w/ jam, and then press the toasted coconut onto the sides of the cake.
- Prep time does not include refrigeration.
Nutrition Facts : Calories 298, Fat 20.5, SaturatedFat 13, Cholesterol 81, Sodium 138.7, Carbohydrate 25.5, Fiber 1.5, Sugar 18.9, Protein 4.9
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