Ingrédients pour Ambrosia Cheesecake
- Shortbread Cookies
- 1 1/4 cups granulated sugar
- 6 tablespoons melted butter
- 16 ounces cream cheese
- 3 large eggs
- 14 ounces sweetened flaked coconut
- 1 teaspoon vanilla extract
- fresh orange curd, as needed for topping
- 1 1/2 cups graham crackers
- 1 cup toasted coconut flakes (optional)
- decorated pastry strips (optional), as needed
- fresh fruit or other desired toppings (optional), as needed
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Comment préparer Ambrosia Cheesecake
- Preheat oven to 350°F (175°C).
- Crush 1 ½ cups graham crackers into fine crumbs. Combine crumbs with ¼ cup granulated sugar and 6 tablespoons melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 10-inch springform pan.
- Bake for 8 minutes. Remove from oven and let cool completely.
- In a large bowl, beat 16 ounces cream cheese until smooth. Add 1 cup granulated sugar and beat until light and fluffy.
- Beat in 3 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Fold in 14 ounces sweetened flaked coconut.
- Pour the batter into the prepared crust.
- Bake for 50-60 minutes, or until the center is just set. Do not overbake.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 8 hours, or preferably overnight.
- Carefully release the sides of the springform pan.
- Spread fresh orange curd evenly over the top of the cheesecake.
- Sprinkle 1 cup toasted coconut flakes around the outer edge of the top (optional).
- Arrange decorated pastry strips on the sides of the cheesecake (optional).
- Garnish the top of the cake with fresh fruit or other desired toppings (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
137g
Fat
146g
Carbs
12g
