Hi...
Oh my gosh....this is soooooo good and soooooooo beautiful! I took it to Wednesday's potluck dinner at church and it was gone before dinner even started!! I tried to take a picture of it but my dumb camera decided not to work! Just know that all the fruit on top really made it beautiful.
Enjoy,
hugs,
peg
Ambrosia Cheesecake
1 1/2 cup flaked coconut
1/4 cup chopped almonds
2 tablespoon butter or marg.; melted
24 oz cream cheese; softened
1/2 cup sugar
1/4 cup all-purpose flour
2 teaspoon grated orange peel
1 teaspoon vanilla extract
1/2 cup apricot nectar
1/2 cup cream of coconut
4 large eggs
8 oz crushed pineapple, drained
1 sliced assorted fruits*
2 teaspoon shortening; melted
1/4 cup semisweet-chocolate pieces**
1/4 cup white-chocolate pieces**
*Note: Suggested fruits: bananas, seedless green and red grapes,
kiwifruit, canned mandarin-orange slices, strawberries, etc.)
**Chocolate pieces should be melted. 1. Day before serving: Preheat
oven to 350 degrees. In medium bowl, combine coconut, almonds and
butter; mix well. Press mixture into bottom of 9-inch springform pan.
Bake until golden, about 15 minutes. Cool. 2. In large bowl of
electric mixer, at high speed, beat cream cheese, sugar, flour,
orange peel and vanilla until fluffy. Beat in apricot nectar and
cream of coconut. Beat in eggs, one at a time, until blended. Stir in
pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or
until set. Cool in pan on wire rack; refrigerate overnight. 3. Just
before serving, arrange fruit over top of cake. Stir one teaspoon
melted shortening into each of melted semisweet and white chocolates
until blended. Place each mixture in a separate small pastry bag
fitted with small plain tip; pipe over fruit. Posted by DOROTHY
CROSS, Prodigy ID# TMPJ72B.
Yield: 12 servings
Recipe source: A bakers Delight yahoo group, submitted by CK Penner
PEG’S NOTE:
I didn’t bother with the drizzled chocolate….it was great without it.
Oh my gosh....this is soooooo good and soooooooo beautiful! I took it to Wednesday's potluck dinner at church and it was gone before dinner even started!! I tried to take a picture of it but my dumb camera decided not to work! Just know that all the fruit on top really made it beautiful.
Enjoy,
hugs,
peg
Ambrosia Cheesecake
1 1/2 cup flaked coconut
1/4 cup chopped almonds
2 tablespoon butter or marg.; melted
24 oz cream cheese; softened
1/2 cup sugar
1/4 cup all-purpose flour
2 teaspoon grated orange peel
1 teaspoon vanilla extract
1/2 cup apricot nectar
1/2 cup cream of coconut
4 large eggs
8 oz crushed pineapple, drained
1 sliced assorted fruits*
2 teaspoon shortening; melted
1/4 cup semisweet-chocolate pieces**
1/4 cup white-chocolate pieces**
*Note: Suggested fruits: bananas, seedless green and red grapes,
kiwifruit, canned mandarin-orange slices, strawberries, etc.)
**Chocolate pieces should be melted. 1. Day before serving: Preheat
oven to 350 degrees. In medium bowl, combine coconut, almonds and
butter; mix well. Press mixture into bottom of 9-inch springform pan.
Bake until golden, about 15 minutes. Cool. 2. In large bowl of
electric mixer, at high speed, beat cream cheese, sugar, flour,
orange peel and vanilla until fluffy. Beat in apricot nectar and
cream of coconut. Beat in eggs, one at a time, until blended. Stir in
pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or
until set. Cool in pan on wire rack; refrigerate overnight. 3. Just
before serving, arrange fruit over top of cake. Stir one teaspoon
melted shortening into each of melted semisweet and white chocolates
until blended. Place each mixture in a separate small pastry bag
fitted with small plain tip; pipe over fruit. Posted by DOROTHY
CROSS, Prodigy ID# TMPJ72B.
Yield: 12 servings
Recipe source: A bakers Delight yahoo group, submitted by CK Penner
PEG’S NOTE:
I didn’t bother with the drizzled chocolate….it was great without it.