Hawaiian Cheesecake

Name: Hawaiian Cheesecake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps butter, melted; 454 grams cans each) crushed pineapple, undrained; 149 grams flaked coconut; 149 grams flaked coconut; 1 Tbsp cornstarch; 680 grams packages each) cream cheese, softened; 3 eggs, lightly beaten; 2 Tbsps all-purpose flour; 12 servings Fresh mint and edible orchids for garnish, optional; 227 grams cup sour cream; 1 Tbsp sugar; 1 teaspoon vanilla extract; 1 drop yellow food coloring

Hawaiian Cheesecake

Hawaiian Cheesecake might be a good recipe to expand your dessert recipe box. One serving contains 385 calories, 7g of protein, and 34g of fat. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires butter, sugar, mint and edible orchids, and cream. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. If you like this recipe, you might also like recipes such as Hawaiian Cheesecake Bites, Hawaiian Rice, and Hawaiian Rice.

Instructions

In a small bowl, combine the coconut and butter. Press onto the bottom of a greased 9-in. springform pan.

Ingredients you will need

Coconut

Butter

Equipment you will use

Springform Pan

Bowl

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

Equipment you will use

Wire Rack

Oven

In a large bowl, combine the cream cheese, sugar and flour until smooth.

Ingredients you will need

Cream Cheese

All Purpose Flour

Sugar

Equipment you will use

Bowl

Add eggs; beat on low speed just until combined. Stir in sour cream and vanilla until blended.

Ingredients you will need

Sour Cream

Vanilla

Egg

Pour filling onto crust.

Ingredients you will need

Crust

Place pan on a baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 350° for 45-50 minutes or until center is almost set (top of cheesecake may crack). Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

For sauce, combine the sugar and cornstarch in a large saucepan. Stir in the pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Corn Starch

Pineapple

Sauce

Sugar

Equipment you will use

Sauce Pan

Add food coloring if desired. Cover and refrigerate overnight.

Ingredients you will need

Food Color

Spread pineapple sauce over cheesecake.

Ingredients you will need

Pineapple

Sauce

Garnish with mint and orchids if desired.

Ingredients you will need

Mint

Equipment

Ingredients

Servings:

2Tbsps

butter, melted 454grams

cans each) crushed pineapple, undrained 149grams

flaked coconut 149grams

flaked coconut 1Tbsp

cornstarch 680grams

packages each) cream cheese, softened 3

eggs, lightly beaten 2Tbsps

all-purpose flour 12servings

Fresh mint and edible orchids for garnish, optional 227grams

cup sour cream 1Tbsp

sugar 1teaspoon

vanilla extract 1drop

yellow food coloring

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.