Ambrosia Cheesecake
Author/Submitted by:
DOROTHY CROSS, Prodigy ID# TMPJ72B.
Servings: 12
Categories:
Cheesecakes
/
Chocolate
/
Desserts
Ingredients: 1 1/2
cups
Coconut flakes 1/4
cup
Chopped almonds 2
tablespoons
Butter or margarine,
melted
24
ounces
Cream cheese,
softened
1/2
cup
Sugar 1/4
cup
All-purpose flour 2
teaspoons
Grated orange peel 1
teaspoon
Vanilla extract 1/2
cup
Apricot nectar 1/2
cup
Cream of coconut 4
Large eggs 8
ounces
Crushed pineapple,
drained
Sliced assorted fruits,
* see note
2
teaspoons
Shortening,
melted
1/4
cup
Semisweet chocolate,
** see note
1/4
cup
White chocolate,
** see note
Directions:
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.
*Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.)
**Chocolate pieces should be melted.
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