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    Hawaiian Cheesecake

    Source of Recipe


    List of Ingredients

    Hawaiian Cheesecake


    For the crust:
    1 cup flaked coconut
    1 cup ground roasted filberts
    1/3 cup granulated sugar
    1/4 cup butter, melted

    For the filling:
    1 1/2 lbs cream cheese, softened
    1 cup granulated sugar
    1/4 coconut creme nectar
    1 cup heavy cream
    1 1/2 cups crushed pineapple, well drained
    3 eggs
    1/4 cup coconut rum
    2 tsp rum extract
    1 cup shredded, roasted coconut

    For the sauce:
    1 cup crushed pineapple, drain and reserve the juice
    1 cup mango pulp
    1/4 granulated sugar
    1 tbsp corn starch

    For the Crust:
    Preheat the oven to 350 degrees F.
    Combine the ingredients. Press into the bottom of a 9" springform pan. Refrigerate for 10 minutes then bake for 7 minutes.

    For the filling:
    Beat the cream cheese with the sugar until smooth. Blend in the coconut creme, cream and pineapple. Beat in the eggs, one at a time. Fold in the coconut rum and rum extract. Pour into the pan.
    Bake in the 350 F oven for 90 minutes. Turn off the oven and prop the door open for 30 minutes. Remove from the oven and sprinkle with the coconut. Transfer to a cooling rack and allow to completely cool at room temperature. Refrigerate for 8 hours, or overnight. Slice and serve with the sauce.

    For the sauce:
    Puree the pineapple with mango in a food processor. Press through a sieve into a small sauce pan. Stir in the sugar.
    Blend the corn starch into 1/4 reserved pineapple juice. Add to the fruit. Cook over low heat until sauce thickens. Cool before serving.





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