Tropical Cheesecake

Yield:

12 servings (serving size: 1 wedge and fresh fruit garnish)

Recipe from

Nutritional Information

Calories 316
Caloriesfromfat 35 %
Fat 12.4 g
Satfat 6.5 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 10.4 g
Carbohydrate 42.3 g
Fiber 1 g
Cholesterol 77 mg
Iron 0.6 mg
Sodium 285 mg
Calcium 69 mg

Ingredients

1/4 cup sugar
1 tablespoon stick margarine, softened
1 tablespoon egg white
1 2/3 cups vanilla wafer crumbs (about 36 cookies)
Vegetable cooking spray
1 3/4 cups nonfat cottage cheese
1 (8-ounce) block Neufchâtel cheese, softened
1 cup low-fat sour cream
1/2 cup sugar
1/2 cup cream of coconut
1/4 cup all-purpose flour
1 teaspoon coconut extract
3 eggs
3/4 cup pineapple-orange-banana juice concentrate, undiluted
1/2 cup water
1 teaspoon unflavored gelatin
1/2 cup cubed peeled mango
3 kiwifruit, peeled and thinly sliced
6 strawberries, halved
Mint sprigs (optional)

Preparation

Preheat oven to 350°.

Place first 3 ingredients in a bowl; beat at medium speed of a mixer until smooth. Add crumbs; stir well. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 12 minutes; let cool on a wire rack.

Preheat oven to 300°. Place cheeses in a food processor; process 2 minutes or until smooth, scraping sides of processor bowl once. Add sour cream and next 5 ingredients (sour cream through eggs); process 20 seconds, scraping sides of processor bowl once.

Pour cheese mixture into prepared pan; bake at 300° for 1 1/2 hours or until almost set. Turn oven off, and let cheesecake stand for 1 hour in oven with door closed. Remove cheesecake from oven; cover and chill 1 hour.

Combine juice concentrate and 1/2 cup water in a small saucepan. Sprinkle gelatin over concentrate mixture; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Place pan in a large ice-filled bowl; stir gelatin mixture 10 minutes or until cooled to room temperature. Pour gelatin mixture over cheesecake, spreading evenly. Cover and chill at least 8 hours. Serve with fresh fruit. Garnish with mint sprigs, if desired.

Note:

April 1996