Tropical Cheesecake with Coconut Shortbread Crust

Name: Tropical Cheesecake with Coconut Shortbread Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Unsweetened coconut chips,*** lightly toasted; 454 grams packages cream cheese, room temperature; 4 larges eggs; 12 servings Cut-up fresh tropical fruits; 227 grams (about 30) Coconut Shortbread Cookies; 227 grams fromage blanc* or fresh whole-milk ricotta cheese,** room temperature; 355 milliliters sour cream; 2 Tbsps sugar; 1 vanilla bean, split lengthwise; 1 teaspoons vanilla extract

One portion of this dish contains roughly 9g of protein, 31g of fat, and a total of 434 calories. This recipe serves 12. From preparation to the plate, this recipe takes about 45 minutes. 1 person found this recipe to be delicious and satisfying. A mixture of fresh whole-milk ricotta cheese, cream, coconut shortbread cookies, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 325°F. Finely grind cookies in processor. Press crumbs (about 1 1/2 cups) over bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides (layer will be thin).

Ingredients you will need

Equipment you will use

Springform Pan

Oven

Bake until crust is crisp, about 10 minutes. Cool on rack while preparing filling. Maintain oven temperature.

Ingredients you will need

Crust

Equipment you will use

Oven

Using electric mixer, beat first 3 ingredients in large bowl until smooth. Scrape in seeds from vanilla bean. Beat in eggs, 1 at a time, just until blended.

Ingredients you will need

Vanilla Bean

Seeds

Egg

Equipment you will use

Hand Mixer

Bowl

Pour filling over crust in pan (mixture will not fill pan).

Ingredients you will need

Crust

Equipment you will use

Frying Pan

Bake cake until filling is just set and puffed around edges, about 45 minutes (cake may crack).

Equipment you will use

Oven

Whisk first 3 ingredients in small bowl to blend; spread over top of hot cake. Return cake to oven and bake 5 minutes. Run small knife between top edge of cake and pan. Chill cake uncovered overnight. (Can be made 2 days ahead. Cover; keep chilled.)

Ingredients you will need

Spread

Equipment you will use

Oven

Knife