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.
Bake at 350° for 10 minutes. Cool on a wire rack.
In a large bowl, combine the cream cheese, sugar and flour until smooth.
Add eggs; beat on low speed just until combined. Stir in sour cream and vanilla until blended.
Place pan on a baking sheet.
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.
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.
Add food coloring if desired. Cover and refrigerate overnight.
Spread pineapple sauce over cheesecake.
Garnish with mint and orchids if desired.
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.
Chateau Chantal Late Harvest Riesling