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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 16 |
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This is a fun change to the same old baked cheesecake. Ingredients:
1 cup flaked coconut |
1/4 cup chopped almonds |
2 tablespoons melted butter |
2 (8 ounce) packages cream cheese |
1 cup sugar |
3 tablespoons cornstarch |
3 eggs |
1 cup sour cream |
3 tablespoons lemon juice |
2 teaspoons vanilla |
1/4 teaspoon almond extract |
1/3 cup apricot jam |
1/2 cup pineapple tidbits |
2 -4 sliced kiwi |
3/4 cup toasted coconut |
Directions:
1. For crust:.
2. Mix crust ingredients together and press into the bottom of a 9 inch spring form pan.
3. Bake at 350 for 10 minutes and cool.
4. Filling:.
5. All ingredients should be brought to room temperature.
6. Beat cream cheese and sugar till smooth.
7. Add cornstarch and beat well.
8. Add eggs, and beat on low for just till combined.
9. Add sour cream, lemon juice, and extracts.
10. Beat just till blended.
11. Pour over crust and bake 350° for 45-50 minutes or till center is almost set.
12. Cool 1 hour and refrigerate overnight.
13. Next day remove the sides of the pan.
14. Heat jam in sauce pan.
15. Arrange fruit over top of cheesecake.
16. Brush entire cake w/ jam, and then press the toasted coconut onto the sides of the cake.
17. Prep time does not include refrigeration.
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