Ambrosia Cheesecake
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INGREDIENTS 1-½ cups flaked coconut
¼ cup chopped almonds
2 tablespoons butter, melted
24 ounces cream cheese, softened
½ cup sugar
¼ cup all-purpose flour
2 teaspoons grated orange peel
1 teaspoon vanilla extract
½ cup Apricot nectar
½ cup cream of coconut
4 large eggs
8 ounces crushed pineapple, drained
Sliced assorted fruits
2 teaspoons shortening, melted
¼ cup semi-sweet chocolate pieces
¼ cup white chocolate piecesSuggested Fruits bananas, seedless green and red grapes, kiwi fruit, canned mandarin orange slices, strawberries, etc.
Chocolate pieces should be melted.
The day before serving:
Preheat oven to 350 degrees.
In a medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch spring form pan. Bake until golden, about 15 minutes. Cool.
In a large bowl of an 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.
Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semi-sweet and white chocolate until blended. Place each mixture into a separate small pastry bag fitted with small plain tip; pipe over fruit.