posted by Sue Freeman 09-14-98 9:12 PM
Tropical Cheesecake
SOURCE: Cooking Light YEAR: 1996 ISSUE: April PAGE: 102
INGREDIENTS FOR 12 SERVINGS:
1/4 cup sugar
1 tablespoon stick margarine, softened
1 tablespoon egg white
1-2/3 cups vanilla wafer crumbs (about 36 cookies)
Vegetable cooking spray
1-3/4 cups nonfat cottage cheese
1 (8-ounce) block Neufchatel cheese, softened
1 cup low-fat sour cream
1/2 cup sugar
1/2 cup cream of coconut
1/4 cup all-purpose flour
1 teaspoon coconut extract
3 eggs
3/4 cup pineapple- orange-banana juice concentrate, undiluted
1/2 cup water
1 teaspoon unflavored gelatin
1/2 cup cubed peeled mango
3 kiwifruit, peeled and thinly sliced
6 strawberries, halved
Mint sprigs (optional)
INSTRUCTIONS:
Preheat oven to 350 degrees.
Place first 3 ingredients in a bowl; beat at medium speed of a mixer until smooth. Add crumbs; stir well. Press mixture into bottom and 1-1/2 inches up sides of a 9-inch spring form pan coated with cooking spray. Bake at 350 degrees for 12 minutes; let cool on a wire rack.
Preheat oven to 300 degrees. Place cheeses in a food processor; process 2 minutes or until smooth, scraping sides of processor bowl once.Add sour cream and next 5 ingredients (sour cream through eggs); process 20 seconds, scraping sides of processor bowl once.
Pour cheese mixture into prepared pan; bake at 300 degrees for
1-1/2 hours or until almost set. Turn oven off, and let
cheesecake stand for 1 hour in oven with door closed. Remove
cheesecake from oven; cover and chill 1 hour.
Combine juice concentrate and 1/2 cup water in a small saucepan.
Sprinkle gelatin over concentrate mixture; let stand 1 minute. Cook over low heat, stirring until gelatin issolves. Place pan in a large ice-filled bowl; stir gelatin mixture 10 minutes or until cooled to room temperature.
Pour gelatin mixture over cheesecake, spreading evenly. Cover and chill at least 8 hours. Serve with fresh fruit. Garnish with mint sprigs, if desired.
Yield: 12 servings (serving size: 1 wedge and fresh fruit
garnish).