Ingredientes para Tropical Cheesecake
- 1 ¾ cups granulated sugar
- Margarine
- Egg White
- Vanilla Wafer Crumbs
- Nonfat Cottage Cheese
- Neufchatel Cheese
- Low Fat Sour Cream
- Cream Of Coconut
- Flour
- Coconut Extract
- 4 large eggs
- Pineapple Orange Banana Juice
- ½ cup water
- Unflavored Gelatin
- Mango
- Kiwi Fruits
- Strawberries
- Mint
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tropical Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Tropical Cheesecake
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a medium bowl. Mix until evenly moistened.
- Press crumb mixture firmly into the bottom and 1 ⅔ inches up the sides of a 9-inch springform pan coated with cooking spray.
- Bake for 12 minutes. Let cool completely.
- Reduce oven temperature to 300°F (150°C).
- In a food processor, combine softened cream cheese and 1 ¾ cups sugar. Process for 2 minutes until smooth, scraping down the sides as needed.
- Add eggs one at a time, processing briefly after each addition. Stir in sour cream, crushed pineapple, and vanilla extract. Process for 20 seconds until just combined.
- Pour the cheese mixture into the prepared crust.
- Bake for 1 ½ hours, or until the cheesecake is almost set. The center may still jiggle slightly.
- Turn off the oven and let the cheesecake stand in the oven with the door closed for 1 hour.
- Remove cheesecake from oven and let cool completely on a wire rack.
- Refrigerate for at least 1 hour.
- While the cheesecake chills, prepare the glaze: In a small saucepan, combine pineapple juice concentrate and ½ cup water. Sprinkle gelatin over the mixture and let stand for 1 minute to bloom.
- Cook over low heat, stirring constantly, until gelatin is completely dissolved.
- Pour the gelatin mixture into a large bowl filled with ice water. Stir frequently for 10 minutes until the mixture is completely cooled to room temperature.
- Pour the cooled gelatin mixture evenly over the chilled cheesecake.
- Cover and refrigerate for at least 8 hours, or preferably overnight.
- Serve chilled, garnished with fresh fruit and mint sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
90g
Fat
40g
Carbs
16g
