Saturday, April 21, 2012
This cheesecake brings beauty to the eyes, as well as to the palates.
1 ¾ c. flaked coconut
2 tbsp. butter, melted
24 oz. cream cheese, softened
1 c. sugar
2 tbsp. flour
3 eggs, lightly beaten
1 c. sour cream
1 tsp. vanilla extract
1 tbsp. sugar
1 tbsp. cornstarch
2 cans (8 ounces each) crushed pineapple, undrained
1 drop yellow food coloring
Fresh mint and edible orchids for garnish, optional
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.