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    Ambrosia Cheesecake

    Source of Recipe


    List of Ingredients

    1 1/2 c Flaked coconut
    1/4 c Chopped almonds
    2 tb Butter or marg. -- melted
    24 oz Cream cheese -- softened
    1/2 c Sugar
    1/4 c All-purpose flour
    2 ts Grated orange peel
    1 t Vanilla extract
    1/2 c Apricot nectar
    1/2 c Cream of coconut
    4 Large eggs
    8 oz Crushed pineapple, drained
    Sliced assorted fruits*
    2 ts Shortening -- melted
    1/4 c Semisweet-chocolate pieces**
    1/4 c White-chocolate pieces**

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





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