Tropical Cheesecake – a delicious recipe with Crumb crust, coconut, ground ginger, cottage cheese, Cream Cheese, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
PREPARE crumb crust with the addition of coconut and ginger.
2
Press evenly into bottom and 1-inch (2.5cm) up sides of 9-inch (23cm) springform pan or pie plate.
3
Chill.
4
MIX cottage cheese in food processor or mixer until smooth.
5
Add cream cheese and blend well, then add sugar, eggs and lemon rind, mixing well.
6
Drain pineapple, reserving 1/4 cup (50mL) juices.
7
Stir 1/2 cup (125mL) pineapple into cheese mixture (reserve remaining pineapple garnish).
8
Pour into preapred pan.
9
Bake at 325F (160C) for about 35 to 40 minutes or until set.
10
Cool to room temperature.
11
COMBINE corn starch, lemon juice and reserved pineapple juice in small saucepan.
12
COOK and stir over medium heat until mixture comes to a boil and is thickened.
13
Cool slightly.
14
DECORATE top of cheesecake with reserved pineapple and kiwi fruit; brush with glaze.
15
CHILL until set.
586
kcal
Calories
36
g
Fat
43
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 Graham Crumb crust, prepare using your favorite recipe, 1/2 cup coconut, 1/2 tsp. ground ginger, 1 cup creamed cottage cheese, and more.
Yes, Tropical Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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