Tropical Cheesecake

Yield: 12 servings (serving size: 1 wedge and fresh fruit garnish)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 316
  • Calories from fat: 35%
  • Fat: 12.4g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 10.4g
  • Carbohydrate: 42.3g
  • Fiber: 1g
  • Cholesterol: 77mg
  • Iron: 0.6mg
  • Sodium: 285mg
  • Calcium: 69mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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