Contest Winning Tropical Cheesecake Recipes

Steps:

• In a small bowl, combine coconut and almonds; stir in 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 bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extract; beat just until blended. Pour over crust. , Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. , In a small saucepan, melt preserves, stirring to break up any apricot pieces. Arrange pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheese cake. Press coconut onto the sides of the cheesecake. Chill until serving.

Steps:

• For crust:.
• Mix crust ingredients together and press into the bottom of a 9 inch spring form pan.
• Bake at 350 for 10 minutes and cool.
• Filling:.
• All ingredients should be brought to room temperature.
• Beat cream cheese and sugar till smooth.
• Add cornstarch and beat well.
• Add eggs, and beat on low for just till combined.
• Add sour cream, lemon juice, and extracts.
• Beat just till blended.
• Pour over crust and bake 350° for 45-50 minutes or till center is almost set.
• Cool 1 hour and refrigerate overnight.
• Next day remove the sides of the pan.
• Heat jam in sauce pan.
• Arrange fruit over top of cheesecake.
• Brush entire cake w/ jam, and then press the toasted coconut onto the sides of the cake.
• Prep time does not include refrigeration.

Steps:

• Preheat the oven to 325 degrees F.
• For the Crust:
• In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
• Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
• For the Filling:
• In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
• Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
• Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
• Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
• In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Steps:

• You need a 9 inch springform pan for this cake.
• Melt the chocolate chips, either in the microwave or over a double boiler.
• Take the cream cheese out of the fridge, it needs to be softened.
• Heat oven to 400°F.
• In a bowl, combine ¾ cup flour and 2 teaspoons sugar.
• Using an fork or pastry blender cut in butter (or margarine) until mixture looks like coarse crumbs.
• Stir in 2 teaspoons of the melted chocolate - keep the rest for the filling.
• Press the mixture into the bottom of the ungreased springform pan.
• Bake at 400 degrees for about 10 minutes or until very light brown.
• Remove from oven and lower the heat to 325°F.
• In a large bowl beat the cream cheese and sugar until light and fluffy (you could do this by hand but I would use an electric mixer, you'll need it in a minute anyway).
• Add ¼ cup flour and the vanilla and blend well.
• Using low speed on an electric mixer add the eggs one at a time, beating until just blended.
• Add the sour cream and mix well.
• Take 1 ¾ cups of the filling and put it in a separate bowl and stir in the rest of the melted chocolate.
• Pour half of the plain filling into the pan, over the crust.
• Take half the chocolate filing and put it on the plain filling by spoonfuls scattered around.
• Pour in the rest of the plain filling.
• Take the rest of the chocolate filling and top the plain filling again by spoonfuls.
• Using a butter knife swirl the chocolate through the plain filling.
• Bake at 325F for 60-75 min or until center is almost set (putting a shallow pan half filled with water in the bottom of your oven should help keep the cake moist and reduce cracking).
• Remove the cake and let sit for 10 minutes before removing the sides of the springform pan.
• Let the cake cool for 2-3 hours then refrigerate overnight before serving.
• Enjoy! ( Please note that I am not a cake baker and have not made this recipe for many years- I am GUESSING at the the prep time - I apologize if I am wildly off -- the cooking time is a total of the times for the crust and the rest of the cake).

Steps:

• Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 20 x 30cm rectangular tin with baking parchment. Put the biscuits into a large food bag and bash with something heavy like a rolling pin, alternatively blitz in a food processor. Put the biscuit crumbs into a large bowl and pour over the melted butter, stir well to combine then tip into your prepared tin. Press the mixture down well with the back of a spoon to form a compressed layer. Bake in the preheated oven for 10 mins. Take it out of the oven to cool and turn the oven down to 120C/100C fan/gas ½.
• In another large bowl whisk together the remaining cheesecake ingredients until smooth, you can do this with electric beaters or with a balloon whisk. Pour onto the biscuit base then scatter over the mango pieces here and there, pushing some of them into the cheesecake and letting others sit proud on the surface. Bake for 1hr then prop the oven door open and leave to cool for a further 30 mins. Once cold, chill the whole cheesecake in the fridge overnight.
• When you're ready to serve, push the passion fruit flesh through a sieve to get rid of the seeds then mix the resulting pulp with the lemon curd. Drizzle the mixture over the cheesecake and decorate with fresh mango, pineapple and mint leaves.