Tropical Cheesecake With Coconut Shortbread Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CONTEST-WINNING TROPICAL CHEESECAKE

I don't bake many sweet items, but I like to put together this cheesecake for parties. The colorful fruit topping is refreshing, and the coconut gives each slice a delicious tropical taste. It looks pretty as part of a buffet.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10-12 servings.

Number Of Ingredients 17



Contest-Winning Tropical Cheesecake image

Steps:

  • In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. , In a bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extract; beat just until blended. Pour over crust. , Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. , In a small saucepan, melt preserves, stirring to break up any apricot pieces. Arrange pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheese cake. Press coconut onto the sides of the cheesecake. Chill until serving.

Nutrition Facts : Calories 315 calories, Fat 18g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 131mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

1 cup sweetened shredded coconut
1/4 cup chopped almonds
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons cornstarch
3 large eggs
1 cup sour cream
3 tablespoons lemon juice
2 teaspoons vanilla extract
1/4 teaspoon almond extract
TOPPING:
1/3 cup apricot preserves
1/2 cup pineapple tidbits
2 to 4 kiwifruit, peeled, sliced and halved
1/4 to 3/4 cup sweetened shredded coconut, toasted

NEW YORK CHEESECAKE WITH SHORTBREAD CRUST

Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. -Karen Nielson, St. George, Utah

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 23



New York Cheesecake with Shortbread Crust image

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.

Nutrition Facts : Calories 494 calories, Fat 36g fat (21g saturated fat), Cholesterol 200mg cholesterol, Sodium 295mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
2 large egg yolks
1 teaspoon vanilla extract
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1/2 cup heavy whipping cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
5 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature
1-1/4 cups sugar
1/4 cup cornstarch
2 cups cranberry juice
1 teaspoon lemon juice
2 cups fresh or frozen unsweetened raspberries, divided
1 tablespoon butter
1 cup fresh or frozen blueberries
1 cup fresh or frozen blackberries or boysenberries

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



Tropical Cheesecake image

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.

1 sleeve of graham crackers
1/2 stick butter, room temperature
1/4 c sugar
1 - 8 oz cream cheese
1/2 c confectioners sugar
2 1/2 c crushed pineapple, drained
6 - 8 oz Cool Whip

COCONUT SHORTBREAD COOKIES

Categories     Cookies     Mixer     Dessert     Bake     Coconut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 6 1/2 dozen

Number Of Ingredients 6



Coconut Shortbread Cookies image

Steps:

  • Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely.
  • Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together; divide in half. Flatten each half into disk; wrap each in plastic and chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
  • Preheat oven to 325°F. Line 2 rimmed baking sheets with parchment paper. Roll out 1 dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies. Repeat procedure with remaining dough disk until all of dough is used.
  • Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.)
  • *Available at natural foods stores and some supermarkets.

1 cup unsweetened shredded coconut* (about 3 ounces)
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
1 1/4 teaspoons coarse kosher salt
1 teaspoon vanilla extract
2 2/3 cups all purpose flour

NEW YORK STYLE CHEESECAKE ON SHORTBREAD CRUST

This is the consummate cheesecake. You won't want any other's after you've had this one. I like to take my ingredients out on Friday morning before work and bake it Friday night when it's cool and quiet. That way it's ready to serve early Saturday.

Provided by Steve_G

Categories     Cheesecake

Time 3h30m

Yield 1 ten inch cake, 16 serving(s)

Number Of Ingredients 12



New York Style Cheesecake on Shortbread Crust image

Steps:

  • PREP------.
  • As with all baking, have all your ingredients at a cool room temperature (65°F).
  • Get a couple quarts of water boiling on the stove.
  • Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center position then go mid-lower.
  • Have a clean 10x14x2-inch (give or take) roasting pan ready.
  • Preheat oven to 400°F (200°C).
  • Grease 10 inch springform pan.
  • CRUST-------.
  • Gently combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter in a medium bowl.
  • Spread to the edges of the pan.
  • Prick all over with a fork, then bake 10-15 minutes at 400°F until lightly browned. Allow to cool on a rack.
  • FILLING------.
  • Increase oven temperature to 475°F.
  • Turn oven light off (trust me on this one), place roasting pan on bottom rack and fill with boiling water.
  • In a large bowl (I use my stand mixer), very gently beat cream cheese until smooth. I use the slowest setting for 5 minutes.
  • Scrape down sides of bowl.
  • Gradually add the salt, 1 3/4 cups sugar and 3 tablespoons flour -- continue to beat SLOWLY until well combined, scrape down sides of bowl.
  • In a small bowl gently beat the vanilla, 5 eggs and the 2 yolks, gradually add eggs to the cream cheese mixture.
  • Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides.
  • VERY IMPORTANT! Stop mixer, remove bowl and give it a good scraping (some of the cream cheese will stick to the sides and bottom of the bowl), replace bowl on mixer and stir until all lumps are gone.
  • Add cream and mix only enough to blend.
  • Gently pour filling over crust, run a thin knife around the filling in a S pattern to remove any trapped air bubbles. Let it sit on the counter for 5 minutes then do it again.
  • Bake for 10 minutes at 475°F.
  • Reduce temperature to 200°F and continue to bake for one hour.
  • Turn oven off, but leave cake in for another hour.
  • DON'T TOUCH THAT OVEN DOOR! You've created a nice, humid environment that will help prevent cracks and produce a perfect, professional, NY style cheese cake assuming you didn't mess with it by changing the atmospheric conditions.
  • It may appear a little jiggly in the center and will have a golden appearance around the edges.
  • Allow to cool on a rack for several hours, release the latch slightly on the side of the pan after 20 minutes, rotate sides to be sure the cake is free (but don't take it off yet), you can remove the sides after an hour (or so) if you want to admire your work, but replace it quickly or the cake may fall.
  • After it's cool, wrap completely with plastic wrap, there should be a layer stuck to the top of the cake.
  • Chill overnight in the refrigerator (Yes, this is required).
  • The cake will stay at peak flavor for several days so long as you keep it wrapped and cold.
  • What can go wrong?.
  • If the cake cracks you either had your ingredients too cold, mixed the filling too vigorously, opened the oven door while the cake was cooking or didn't have a pan of water in the oven.
  • If it does crack, don't despair -- just cover with a dark fruit or a layer of cookie crumbs.
  • Toppings------.
  • Nothing (my favorite).
  • OR, boil a bag of frozen berries with a 1/4 cup of sugar until the liquid coats the back of a spoon, thicken with a table spoon of cornstarch mixed into a 1/4 cup of cold water -- Pour in slowly while maintaining the boil and stirring constantly.
  • Adjust thickness by adding liquid or more cornstarch.
  • Flavor with liqueur, fruit juice or extract.
  • Blueberries or raspberries with Chambord is awesome, cherries work well with Frangelico or Amaretto. If you do use an alcoholic beverage, be sure to boil off alcohol. Cool fruit sauce in a mason jar and refrigerate. Keeps longer than the cheese cake!
  • I've served it with caramel sauce and, buttered/sliced/baked apples .
  • A light milk chocolate sauce, a sprinkle of chopped pecans and dollop of whipped cream will produce a nice turtle cake.

1 1/2 cups all-purpose flour
1/3 cup white sugar
1 egg, beaten
1/2 cup butter, softened
2 1/2 lbs cream cheese, softened
1 3/4 cups white sugar
1 pinch salt
3 tablespoons all-purpose flour
5 large eggs
2 egg yolks (from large eggs)
2 teaspoons vanilla extract (adjust to taste)
1/4 cup heavy whipping cream

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



Tropical cheesecake bars image

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

200g ginger biscuits
200g digestive biscuits
200g butter , melted
3 x 280g cream cheese
200g caster sugar
50g plain flour
zest 1 lemon
3 large eggs , beaten
200ml double cream
100g fresh mango , chopped into small cubes
4 passion fruits
3 tbsp lemon curd
50g mango and pineapple slices
mint leaves

More about "tropical cheesecake with coconut shortbread crust recipes"

COCONUT CHEESECAKE NO BAKE DESSERT - CRAZY FOR CRUST
Web Mar 5, 2023 Make the crust: place the shortbread cookies in a large gallon size resealable bag. Seal the bag except for 1” (to allow air to …
From crazyforcrust.com
4.5/5 (15)
Category Dessert
Servings 10
Calories 578 per serving
  • Toast 1 cup of coconut in a medium skillet over low heat. Stir almost constantly until the coconut begins to brown. Remove from heat to a plate or bowl and let cool.
  • Whisk pudding and milk in a medium bowl for about 2 minutes. (There may still be some lumps from the coconut in the mix.) Set aside to firm up.
  • Make the crust: place the shortbread cookies in a large gallon size resealable bag. Seal the bag except for 1” (to allow air to escape) and roll the bag with a rolling pin to crush the cookies. There is no need to get them to a super fine crumb, some chunks may remain. Reserve 1/4 cup of the crumbs for garnish, then pour the melted butter into the bag, squeezing it to work it through the crumbs. Press the crust into a 9x9 pan.
  • Place cream cheese in a large bowl. Beat it with a hand mixer for 1 minute, until it’s smooth. Add the set pudding and mix until mostly no lumps remain.
coconut-cheesecake-no-bake-dessert-crazy-for-crust image


HAWAIIAN CHEESECAKE BARS | 12 TOMATOES
Web Jun 29, 2020 While the crust is baking, beat together eggs and powdered sugar in a large bowl. Add cream cheese, granulated sugar, crushed …
From 12tomatoes.com
5/5 (8)
Servings 8
Cuisine American
Category Dessert
hawaiian-cheesecake-bars-12-tomatoes image


TROPICAL CHEESECAKE WITH COCONUT SHORTBREAD CRUST …
Web Aug 20, 2004 Tropical Cheesecake with Coconut Shortbread Crust Brian Leatart The shortbread cookie crumbs will hold together in the …
From epicurious.com
4.4/5 (6)
Author Condé Nast
Servings 12
tropical-cheesecake-with-coconut-shortbread-crust image


COCONUT CHEESECAKE NO BAKE DESSERT - WALKER'S …
Web 3 cups shredded sweetened coconut, divided; 1 box (3.9 ounces) instant coconut pudding mix ; 1 3/4 cups nonfat milk; 2 boxes (5.3 ounces each) Walkers Shortbread Fingers
From us.walkersshortbread.com
coconut-cheesecake-no-bake-dessert-walkers image


LUSCIOUS HOMEMADE COCONUT CHEESECAKE RECIPE - A …
Web Aug 4, 2022 Reduce oven temperature to 325 degrees F. In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another …
From aclassictwist.com
luscious-homemade-coconut-cheesecake-recipe-a image


PINEAPPLE COCONUT BARS | THE NOVICE CHEF
Web 2 days ago Press the dough into the prepared baking pan and bake for about 15 minutes, or until the crust is just lightly starting to brown around the edges and looks set up. …
From thenovicechefblog.com


HOMEMADE MILLIONAIRE'S SHORTBREAD - BAKED BY AN INTROVERT
Web Apr 21, 2023 Make the Shortbread Layer. Cream the butter and sugar. In a large bowl, beat together the butter and sugar with an electric mixer on medium until fluffy, about 2 …
From bakedbyanintrovert.com


HOMEMADE: SAMOA CHEESECAKE (COCONUT, CARAMEL, AND CHOCOLATE …
Web 2 days ago Just a base NY cheesecake recipe with coconut cream instead of sour cream and cut back on the sugar. Then top with caramel, toasted coconut and …
From reddit.com


TROPICAL CHEESECAKE WITH COCONUT SHORTBREAD CRUST | RECIPE IN …
Web Aug 16, 2022 - Tropical Cheesecake with Coconut Shortbread Crust Recipe. Aug 16, 2022 - Tropical Cheesecake with Coconut Shortbread Crust Recipe. Pinterest. …
From pinterest.com


TROPICAL CHEESECAKE WITH COCONUT SHORTBREAD CRUST
Web © 2012 - 2019 Kulinarian.com. Terms of service agreement Privacy policy Cookies
From kulinarian.com


COCONUT FLOUR PIE CRUST {SHORTBREAD PALEO PIE CRUST} - SWEET AS …
Web Sep 3, 2015 Refrigerate the rolled dough for 10 minutes on a flat board. It will slightly harden the dough and make it easier to flip over on the pan. Remove the top layer of …
From sweetashoney.co


10 BEST COCONUT CRUST FOR CHEESECAKE RECIPES | YUMMLY
Web Apr 1, 2023 Coconut Crust for Cheesecake Recipes 70,929 Recipes. Last updated Apr 01, 2023. This search takes into account your taste preferences. 70,929 suggested …
From yummly.com


LEMON BLACKBERRY CHEESECAKE BARS | KITCHN
Web Jan 21, 2020 Spread the coconut in an even layer in a 9x13-inch metal baking pan. Toast, stirring occasionally, until golden-brown, 12 to 14 minutes. Remove from the oven. Place the flour, powdered sugar, salt, and 1 teaspoon of the lemon zest in the bowl of a food processor fitted with the blade attachment. Add the toasted coconut and pulse until …
From thekitchn.com


HAWAIIAN CHEESECAKE BARS - THE KITCHEN MAGPIE
Web Mar 23, 2018 Bake in the oven for 14-19 minutes. Remove and let cool slightly while prepping the other layers. Beat the cream cheese until smooth, then add in the …
From thekitchenmagpie.com


HOME COOKING VS FAST FOOD ON TWITTER: "[HOMEMADE] SAMOA …
Web [Homemade] Samoa cheesecake (coconut, caramel, and chocolate with a shortbread crust) http://homecookingvsfastfood.com #homecooking #food #recipes #foodie …
From twitter.com


TROPICAL CHEESECAKE WITH COCONUT SHORTBREAD CRUST | RECIPE
Web Mar 12, 2012 - Tropical Cheesecake with Coconut Shortbread Crust Recipe. Mar 12, 2012 - Tropical Cheesecake with Coconut Shortbread Crust Recipe. Pinterest. …
From pinterest.com


LISAANN WERSINGER ON TWITTER: "RT @HOMEVSFASTFOOD: [HOMEMADE] …
Web RT @homevsfastfood: [Homemade] Samoa cheesecake (coconut, caramel, and chocolate with a shortbread crust) http://homecookingvsfastfood.com #homecooking #food …
From twitter.com


BEST STRAWBERRY-COCONUT CHEESECAKE RECIPE - GOOD HOUSEKEEPING
Web Mar 11, 2019 Directions Step 1 Heat oven to 375°F. Coat 9-inch springform pan with cooking spray. Step 2 Separate whites and yolks from 2 eggs, placing whites in …
From goodhousekeeping.com


Related Search