Tropical Cheesecake

Name: Tropical Cheesecake
Ingredients: Crust; 1 cup flaked coconut; 1/4 cup chopped almonds; 2 tablespoons melted butter; Filling; 2 (8 ounce) packages cream cheese; 1 cup sugar; 3 tablespoons cornstarch; 3 eggs; 1 cup sour cream; 3 tablespoons lemon juice; 2 teaspoons vanilla; 1/4 teaspoon almond extract; Topping; 1/3 cup apricot jam; 1/2 cup pineapple tidbits; 2 -4 sliced kiwi; 3/4 cup toasted coconut

18 ingredients

17 steps

Ingredients

Crust
1 cup flaked coconut
1/4 cup chopped almonds
2 tablespoons melted butter
Filling
2 (8 ounce) packages cream cheese
1 cup sugar
3 tablespoons cornstarch
3 eggs
1 cup sour cream
3 tablespoons lemon juice
2 teaspoons vanilla
1/4 teaspoon almond extract
Topping
1/3 cup apricot jam
1/2 cup pineapple tidbits
2 -4 sliced kiwi
3/4 cup toasted coconut

Directions

1

For crust:
2

Mix crust ingredients together and press into the bottom of a 9 inch spring form pan.
3

Bake at 350 for 10 minutes and cool.
4

Filling:
5

All ingredients should be brought to room temperature.
6

Beat cream cheese and sugar till smooth.
7

Add cornstarch and beat well.
8

Add eggs, and beat on low for just till combined.
9

Add sour cream, lemon juice, and extracts.
10

Beat just till blended.
11

Pour over crust and bake 350° for 45-50 minutes or till center is almost set.
12

Cool 1 hour and refrigerate overnight.
13

Next day remove the sides of the pan.
14

Heat jam in sauce pan.
15

Arrange fruit over top of cheesecake.
16

Brush entire cake w/ jam, and then press the toasted coconut onto the sides of the cake.
17

Prep time does not include refrigeration.