Hawaiian Cheesecake Recipe

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
• 1 cup (8 ounces) sour cream
• 1 teaspoon vanilla extract
• 3 eggs
• 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, beat the cream cheese, sugar and flour until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into 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.
• Remove sides of pan. 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.

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