Taste Of The Island Cheesecake Recipes

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NO-BAKE TROPICAL CHEESECAKE



No-Bake Tropical Cheesecake image

A taste of the tropics in this lightly sweet, no bake delight. A delightful dessert to serve on a warm summer eve.

Provided by PaulaG

Categories     Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 14

3/4 cup crushed corn flakes
1/4 cup macadamia nuts, finely chopped
2 tablespoons ground flax seeds
2 tablespoons sugar
1/4 cup butter, melted
1 (16 ounce) can crushed pineapple, drained, juice reserved
1/2 cup sweetened flaked coconut, lightly toasted
1 (8 ounce) package cream cheese, at room temperature
1 cup part-skim ricotta cheese
3 tablespoons powdered sugar (to taste)
1 cup rhubarb, cut into chunks
1/4 cup pineapple juice
2 cups strawberries, sliced (divided)
2 -3 tablespoons sugar (to taste)

Steps:

  • For the crust combine the cornflake crumbs, chopped nuts, ground flax seed and sugar. Place in a food processor and drizzle in butter while pulsing a couple of times until combine. Press into 8 inch square pan and bake at 375*F for 5 to 7 minutes. Remove from oven and allow to cool completely.
  • Put the pineapple in fine mesh strainer and drain, gently pressing on fruit to extract the juice. Reserve the juice and set aside.
  • Place the cream cheese and ricotta cheese in a large mixing bowl. Blend on medium low speed of mixer until combined. Gradually add in sugar until incorporated. Fold in the well drained pineapple and toasted coconut. Spoon the cheese mixture into cooled prepared crust. Chill in refrigerator until set, at least 2 hours before serving.
  • In a non-reactive saucepan, combine the rhubarb, reserved pineapple juice, sugar and about 1/2 cup of the strawberries. Cook over medium heat for 5 to 10 minutes or until the rhubarb is tender. Turn off heat and allow to cool slightly. Stir in remaining strawberries and place in refrigerator to thoroughly chill.
  • When ready to serve, cut the cheesecake into 9 squares, place each on a serving plate and spoon the chilled sauce over. Enjoy!

Nutrition Facts : Calories 317.7, Fat 21.4, SaturatedFat 11.6, Cholesterol 49.8, Sodium 192.9, Carbohydrate 28, Fiber 2.3, Sugar 21.5, Protein 6.1

BEST EVER CHEESECAKE



Best Ever Cheesecake image

I've passed this recipe on to dozens of folks. My daughter was so fond of it that she wanted it served for her wedding instead of traditional cake. - Howard Koch, Lima, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
FILLING/TOPPING:
2 packages (8 ounces each) cream cheese, softened
2 large eggs, room temperature, lightly beaten
2/3 cup sugar, divided
2 teaspoons vanilla extract, divided
Dash salt
1 cup sour cream
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a bowl, combine the graham cracker crumbs, butter and sugar. Pat into the bottom and 1 in. up the sides of an 8-in. springform pan. Chill. , For filling, beat cream cheese and eggs in a bowl on medium speed for 1 minute. Add 1/3 cup sugar, 1 teaspoon vanilla and salt. Continue beating until well blended, about 1 minute. Pour into crust. , Place pan on a baking sheet. Bake for 35 minutes. Cool for 10 minutes. For topping, combine the sour cream and remaining sugar and vanilla in a small bowl; spread over cheesecake. Bake 10 minutes longer. Cool completely on a wire rack. Refrigerate 3 hours or overnight. If desired, serve with whipped cream.

Nutrition Facts : Calories 504 calories, Fat 36g fat (20g saturated fat), Cholesterol 131mg cholesterol, Sodium 357mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 7g protein.

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