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Hawaiian Cheesecake Recipe

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A TASTE of the tropics is as close as your kitchen, thanks to the delectable dessert here! To complement Michele Crawford's exotic party projects, CT's cooks baked a creamy cheesecake on a coconut crust. Then they covered their confection with a homemade pineapple sauce for fresh fruit flavor. A colorful edible orchid tops off this tempting treat that's a breeze to prepare. Just follow the recipe below!

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Hawaiian Cheesecake Recipe

Prep: 30 min. + chilling Bake: 45 min. + cooling

Yield: 10-12 Servings

30 45 75

Ingredients

1-3/4 cups flaked coconut
2 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
3 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
PINEAPPLE SAUCE:
1 tablespoon sugar
1 tablespoon cornstarch
2 cans (8 ounces each) crushed pineapple, undrained
1 drop yellow food coloring
Fresh mint and edible orchids for garnish, optional

Directions

In a small bowl, combine the coconut and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large bowl, combine the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in sour cream and vanilla until blended. Pour filling onto crust.
Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set (top of cheesecake may crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For sauce, combine the sugar and cornstarch in a large saucepan. Stir in the pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate overnight.
Spread pineapple sauce over cheesecake. Garnish with mint and orchids if desired. Yield: 10-12 servings.

Editor's Note: Be sure to use edible orchids. They can be found in many specialty food stores.

Nutritional Facts 1 serving (1 piece) equals 297 calories, 18 g fat (12 g saturated fat), 92 mg cholesterol, 137 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Hawaiian Cheesecake in Country Woman May/June 2003, p52

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