Ambrosia cheesecake
Yield: 12 Servings
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 ts 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**
Instructions:
*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.
