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Tropical Cheesecake

Healthycooking's picture
Ingredients
  Sugar 1⁄4 Cup (4 tbs)
  Margarine 1 Tablespoon, softened (Stick)
  Egg white 1 Tablespoon
  Vanilla wafer crumbs 1 2⁄3 Cup (26.67 tbs) (About 36 Cookies)
  Vegetable cooking spray 1
  Nonfat cottage cheese 1 3⁄4 Cup (28 tbs)
  Neufchatel cheese 8 Ounce, softened (1 Block)
  Low fat sour cream 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Coconut cream 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Coconut extract 1 Teaspoon
  Eggs 3
  Pineapple orange banana juice concentrate 3⁄4 Cup (12 tbs), undiluted
  Water 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 Teaspoon
  Peeled cubed mango 1⁄2 Cup (8 tbs)
  Kiwifruit 3 , 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.

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Ingredient: 
Cheese

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