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Tropical Cheesecake
Tropical Cheesecake

Tropical Cheesecake

1 Review(s)
Cook Minutes 4 Hr 15 Min
Prep : 35 Min Cook: 3 Hr 40 Min
Get a taste of the tropics in your cheesecake, with a baked coconut-ginger crumb crust, a creamy fruit filling and a pineapple-kiwi topping.
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What do I need ?
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1 Graham Crumb crust, prepare using your favorite recipe
1/2 cup coconut
1/2 tsp. ground ginger
1 cup creamed cottage cheese
1 pkg. (250g) Philadelphia Brick Cream Cheese, softened and cubed
1/2 cup granulated sugar
3 eggs
1 tsp. grated lemon rind
1 can (14oz/398mL) crushed pineapple in juice
1 tsp. corn starch
1 Tbsp. lemon juice
2 kiwifruit, peeled and sliced
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How do I make it ?
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Step 1
PREPARE crumb crust with the addition of coconut and ginger. Press evenly into bottom and 1-inch (2.5cm) up sides of 9-inch (23cm) springform pan or pie plate. Chill.
Step 2
MIX cottage cheese in food processor or mixer until smooth. Add cream cheese and blend well, then add sugar, eggs and lemon rind, mixing well. Drain pineapple, reserving 1/4 cup (50mL) juices. Stir 1/2 cup (125mL) pineapple into cheese mixture (reserve remaining pineapple garnish). Pour into preapred pan. Bake at 325°F (160°C) for about 35 to 40 minutes or until set. Cool to room temperature.
Step 3
COMBINE corn starch, lemon juice and reserved pineapple juice in small saucepan.
Step 4
COOK and stir over medium heat until mixture comes to a boil and is thickened. Cool slightly.
Step 5
DECORATE top of cheesecake with reserved pineapple and kiwi fruit; brush with glaze.
Step 6
CHILL until set.
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