Tropical Cheesecake

Name: Tropical Cheesecake
Ingredients: 1/4 cup sugar; 1 tablespoon stick margarine, softened; 1 tablespoon egg white; 1 2/3 cups vanilla wafer crumbs (about 36 cookies); Vegetable cooking spray; 1 3/4 cups nonfat cottage cheese; 1 (8-ounce) block Neufchatel cheese, softened; 1 cup low-fat sour cream; 1/2 cup sugar; 1/2 cup cream of coconut; 1/4 cup all-purpose flour; 1 teaspoon coconut extract; 3 eggs; 3/4 cup pineapple-orange-banana juice concentrate, undiluted; 1/2 cup water; 1 teaspoon unflavored gelatin; 1/2 cup cubed peeled mango; 3 kiwifruit, peeled and thinly sliced; 6 strawberries, halved; Mint sprigs (optional)

20 ingredients

5 steps

Ingredients

1/4 cup sugar
1 tablespoon stick margarine, softened
1 tablespoon egg white
1 2/3 cups vanilla wafer crumbs (about 36 cookies)
Vegetable cooking spray
1 3/4 cups nonfat cottage cheese
1 (8-ounce) block Neufchatel cheese, softened
1 cup low-fat sour cream
1/2 cup sugar
1/2 cup cream of coconut
1/4 cup all-purpose flour
1 teaspoon coconut extract
3 eggs
3/4 cup pineapple-orange-banana juice concentrate, undiluted
1/2 cup water
1 teaspoon unflavored gelatin
1/2 cup cubed peeled mango
3 kiwifruit, peeled and thinly sliced
6 strawberries, halved
Mint sprigs (optional)

Directions

1

Preheat oven to 350°.
2

Place first 3 ingredients in a bowl; beat at medium speed of a mixer until smooth. Add crumbs; stir well. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 12 minutes; let cool on a wire rack.
3

Preheat oven to 300°. Place cheeses in a food processor; process 2 minutes or until smooth, scraping sides of processor bowl once. Add sour cream and next 5 ingredients (sour cream through eggs); process 20 seconds, scraping sides of processor bowl once.
4

Pour cheese mixture into prepared pan; bake at 300° for 1 1/2 hours or until almost set. Turn oven off, and let cheesecake stand for 1 hour in oven with door closed. Remove cheesecake from oven; cover and chill 1 hour.
5

Combine juice concentrate and 1/2 cup water in a small saucepan. Sprinkle gelatin over concentrate mixture; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Place pan in a large ice-filled bowl; stir gelatin mixture 10 minutes or until cooled to room temperature. Pour gelatin mixture over cheesecake, spreading evenly. Cover and chill at least 8 hours. Serve with fresh fruit. Garnish with mint sprigs, if desired.