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Island Breeze Cheesecake

Bring the flavor of the islands to your dessert course. An easy fruit topping livens up a rich cheesecake. This is a dense New York-style cheesecake.

Southern Living JUNE 2003

  • Yield: Makes 10 to 12 servings

Ingredients

  • 1 cup graham cracker crumbs
  • 1 cup finely chopped almonds
  • 1/4 cup butter, melted
  • 3 tablespoons sugar
  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • Fruit Topping
  • Garnish: toasted coconut

Preparation

Stir together graham cracker crumbs, chopped almonds, melted butter, and sugar. Press crumb mixture into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.

Bake crust at 350° for 10 minutes. Cool on wire rack.

Beat softened cream cheese at medium speed with electric mixer until smooth. Gradually add 1 cup sugar, 3 tablespoons flour, and 1 tablespoon vanilla extract.

Add eggs, 1 at a time, beating until blended after each addition. Add sour cream, and beat just until blended. Pour mixture into prepared crust.

Bake at 350° for 1 hour or until center is almost set. Remove cheesecake from oven; cool on wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides of pan; spoon chilled Fruit Topping over top. Garnish, if desired.

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Island Breeze Cheesecake recipe

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