CONTEST-WINNING TROPICAL CHEESECAKE
I don't bake many sweet items, but I like to put together this cheesecake for parties. The colorful fruit topping is refreshing, and the coconut gives each slice a delicious tropical taste. It looks pretty as part of a buffet.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10-12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. , In a bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extract; beat just until blended. Pour over crust. , Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. , In a small saucepan, melt preserves, stirring to break up any apricot pieces. Arrange pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheese cake. Press coconut onto the sides of the cheesecake. Chill until serving.
Nutrition Facts : Calories 315 calories, Fat 18g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 131mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
QUICK TROPICAL CHEESECAKE TRIFLE
Cubes of rich pound cake and some creamy cheesecake filling make elegant additions to this tropical fruit dessert trifle.
Provided by My Food and Family
Categories Fruit Recipes
Time 15m
Yield Makes 14 servings, 2/3 cup each
Number Of Ingredients 7
Steps:
- Layer half the cake cubes in bottom of large straight-sided serving bowl. Top with half the cheesecake filling and fruit. Repeat layers.
- Drizzle with jam; sprinkle with coconut.
- Serve immediately. Or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
TROPICAL CHEESECAKE
Cake mix creates a tender crust for creamy cheesecake topped with a lovely blend of juicy fruit.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h10m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Spray bottom and side of 9-inch springform pan with baking spray with flour. Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix. In large bowl, beat remaining cake mix, the oil, 1 egg and lime peel with electric mixer on low speed until crumbly. Press in bottom and 2 inches up side of pan.
- In same large bowl, beat reserved 1/4 cup cake mix, the cream cheese, sugar, cream of coconut and rum extract on medium speed until smooth and creamy. Beat in eggs, one at a time, until mixed. Pour into crust.
- Bake 1 hour to 1 hour 15 minutes or until cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; remove cheesecake from oven and run metal spatula around edge to loosen. Return cheesecake to oven; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes (top may crack as it cools).
- Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run metal spatula around edge of pan again to loosen cheesecake. Cool in pan on cooling rack 2 hours. Refrigerate 4 hours or overnight.
- To serve, run metal spatula around edge of pan again and remove side of pan. Arrange mango and kiwifruit on top of cheesecake. Sprinkle with coconut. Store covered in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 27 g, TransFat 0 g
TROPICAL TRIFLE
Provided by Wanna Make This?
Categories dessert
Time 4h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Place a medium heatproof bowl over a medium saucepan filled with a few inches of simmering water; make sure the bottom of the bowl does not touch the water. Place the butter in the bowl and melt completely. Add the sugar, passionfruit juice and lemon juice and whisk until smooth and combined. Whisk in the eggs until smooth. Continue to cook, whisking every 1 to 2 minutes, until the curd thickens enough to coat the back of a spoon, 8 to 10 minutes. The consistency will be similar to thin gravy. Strain into a clean bowl and cool at room temperature for 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until chilled (the curd will thicken as it cools), at least 4 hours and up to overnight.
- Put the coconut milk in a large bowl and sprinkle the pudding mix on top. Beat with an electric mixer on low speed until combined. Switch to medium-high speed and blend until the mixture is completely smooth and thickened, 2 to 3 minutes. Keep refrigerated until ready to assemble.
- To assemble, spread 1/2 cup of the curd over the bottom of a large (about 3 quarts) glass trifle dish, then top with about half of the pound cake pieces, making sure there is one single layer of pound cake without any gaps. Top with half the pudding. Layer in 2 cups of raspberries, making sure to create a double ring against the outside edge of the trifle dish, so the color really shows through. Continue to layer the trifle dish with half of the whipped topping, the remaining pound cake, the remaining pudding, the remaining whipped topping and drizzle with the remaining curd.
- Place the kiwi rounds and blackberries along the edge of the trifle dish. Next, create a ring of raspberries working inwards. Pile the diced mango into the center of the trifle.
TRIFLE CHEESECAKE
Two dessert classics are transformed into one unbeatable dish. The set custard layer and raspberry jelly topping make it a real showstopper
Provided by Cassie Best
Categories Dessert
Time 3h10m
Number Of Ingredients 13
Steps:
- Put the gelatine in a bowl of cold water to soak. Measure the custard powder into a large bowl, add 3 tbsp of the milk and mix to a paste. Heat the remaining milk and 100ml of the double cream in a small pan. When steaming, pour over the custard paste and whisk until smooth. Pour back into the pan and heat, whisking continuously until thick. Remove from heat. Squeeze excess water from the gelatine leaves and whisk these into the custard. Rinse the bowl, pour the custard back in, then cover the surface with cling film.
- Grease a 23cm springform tin and line with a double layer of cling film to cover the base and sides. Wrap the outside of the tin in foil - this will catch any jelly leaks. Blitz the biscuits to fine crumbs, add the butter, and blitz again. Tip the mixture into the base of the tin and push down firmly with a spoon.
- Put the cream cheese, sugar and vanilla into a large bowl, and mix together using an electric hand whisk until well combined. Give the custard a quick whisk to loosen it a little, then add to the cheesecake mixture and whisk to combine until smooth. Pour into the tin and level the surface. Tap the tin to knock out any air bubbles (it's essential there are no gaps between the cheesecake and the cling film or the jelly will flood out in the next step). Chill for 4 hrs.
- Make up half the jelly following pack instructions, then leave to cool for 30 mins. Pour over the cheesecake, top with frozen berries and put in the fridge for 1 hr. Make up the remaining jelly 30 mins before removing the cheesecake from the fridge. Pour over the second layer of jelly and leave to set for 1 hr more.
- Put the remaining cream, icing sugar and Sherry (if using) in a bowl and whisk until softly whipped. Transfer to a piping bag. Remove the cheesecake from its tin, peel away the cling film.Place on a plate and pipe cream around the edge. Best served on the day, but will keep in the fridge for 3 days.
Nutrition Facts : Calories 749 calories, Fat 61 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
TROPICAL TRIFLE
Steps:
- For the Mango Puree: Combine all the ingredients in pot, stir to combine and continuously through cooking until the puree bubbles, about 12 minutes.
- For the Candied Cashews: Place the rack in the middle of the oven and preheat to 350 degrees F. Next, line a rimmed cookie sheet with parchment paper. You can also use a jellyroll pan.
- In a medium heavy bottom saucepan melt the butter over high heat being careful not to brown the butter. To the melted butter, add the sugar, light corn syrup, and salt and stir to combine. Add the cashews and cook for 3 minutes stirring constantly.
- Pour the sugar coated cashews onto the lined baking sheet. With a heat resistant spatula spread the nuts in an even layer. Bake for 12 to 15 minutes until golden brown. Use the heat resistant spatula to stir the nuts half way through the baking to help the nuts develop an beautiful even golden color.
- Remove pan from the oven and allow nuts to cool completely. Once cool, break into small clusters.
- For the Pastry Cream: Because the pastry cream needs to be removed from the saucepan immediately, prepare ahead and place a bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
- In a second bowl, whisk together the flour with 1 cup of the sugar. Next, whisk in the eggs until smooth. The mixture will be very thick.
- Combine the milk, the remaining cup of sugar, the vanilla bean, and the salt in a medium saucepan. Over medium heat cook the milk mixture being sure to occasionally stir to prevent scorching and a skin from forming. Remove the pan from the heat when it just begins to simmer. While whisking constantly, slowly pour, in a thing stream, about half of the milk into the sugar, flour, egg mixture. Using the same method of pouring slowly and whisking, return the mixture in the bowl to the saucepan with the remaining milk. Return the pan to the stove and cook over medium to medium-low heat while whisking constantly but not vigorously to avoid incorporating air into the pastry cream. Cook the mixture until it thickens. Immediately remove the pan from the stove as soon as the first bubble breaks the surface of the pastry cream.
- As soon as the pastry cream is removed from the heat pour the hot pastry cream into the strainer or food mill. Use the spatula to scrape the pan and to push the pastry cream through the sieve, if using.
- Place plastic wrap directly on the surface of the cream to prevent a skin from forming. Refrigerate at least several hours, or overnight.
- Slice the cake in half horizontaly, brush with simple syrup or a good quality liqueur.
- Spread your favorite jam between the layers of cake and cut in squares. Make a mixture of half pastry cream and half whipped cream.
- For assembly, place layers of cake on the bottom of a trifle dish. Layer with mango puree, grilled pineapple, candied cashews and the pastry cream/whipped cream mixture continuing layers until the bowl is full. Garnish with coconut and more candied cashews.
TROPICAL TRIFLE
For an easy dessert that serves a crowd, you can't go wrong with trifle. Mix it up with the variation below and enjoy it your way.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 10
Number Of Ingredients 10
Steps:
- In medium bowl, beat milk and pudding mix with wire whisk 2 minutes. Stir in orange peel. Let stand 5 minutes.
- In 3 1/2-quart trifle bowl, place half of cake cubes. Drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of the pudding over cake. Layer with pineapple, kiwifruit and remaining cake cubes. Drizzle with remaining 1 tablespoon liqueur. Spoon remaining pudding over cake. Layer with mango and strawberries. Cover; refrigerate at least 4 hours.
- Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool completely; cover and set aside.
- Just before serving, sprinkle trifle with toasted coconut. Spoon down to bottom of dish to scoop out servings.
Nutrition Facts : Calories 270, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (1 Cup), Sodium 510 mg, Sugar 45 g, TransFat 0 g
TROPICAL TRIFLE WITH FRESH PINEAPPLE
A refreshing and delicious tropical trifle made from fresh pineapple.
Provided by RENEEWENA
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h5m
Yield 15
Number Of Ingredients 9
Steps:
- Mix custard powder with a few tablespoons cold milk in a bowl.
- Pour remaining milk into a saucepan, stir in sugar, and bring to a boil over medium heat, about 5 minutes. Remove from heat.
- Add custard mixture to hot milk, stirring continuously until liquid has thickened. Set aside to cool completely.
- Place pineapple in a large heavy pan, cover with water, and bring to a boil over medium heat. Remove from heat and allow to cool, about 30 minutes. Strain the juice and set aside. Place pineapple pieces in a bowl.
- Mix brown sugar and cinnamon together in a small bowl. Sprinkle over pineapple pieces and toss to coat.
- Layer 1/2 the pound cake in a trifle bowl. Sprinkle with 1 to 2 tablespoons of the reserved pineapple juice. Spread 1/2 the pineapple pieces over the cake. Spoon 1/2 the cooled custard over pineapple. Repeat layers. Spread whipped cream on top and smooth out evenly. Cover and chill in the refrigerator at least 1 hour.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 43.7 g, Cholesterol 127.4 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 9.7 g, Sodium 268.6 mg, Sugar 30.1 g
MOST DELICIOUS STRAWBERRY CHEESECAKE TRIFLE
The most delicious dessert you will ever put past your lips again!
Provided by BriHun
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h20m
Yield 6
Number Of Ingredients 9
Steps:
- Reserve 1/4 cup strawberries for garnishing; leave them halved or slice to your preference. Slice the remaining 7 3/4 cups strawberries; place in a bowl with white sugar and 1 tablespoon almond extract. Stir to combine.
- Pour heavy whipping cream into a bowl; beat until stiff peaks form.
- Mix cream cheese, confectioners' sugar, sour cream, vanilla extract, and 1/4 teaspoon almond extract into the whipped cream. Fold cake cubes gently into the cream mixture.
- Cover the bottom of a trifle bowl with a shallow layer of the strawberry-sugar mixture; follow with a layer of the cream mixture. Continue layering until bowl is full; top with reserved strawberries. Chill for 2 hours.
Nutrition Facts : Calories 1016.4 calories, Carbohydrate 100 g, Cholesterol 207.7 mg, Fat 64.6 g, Fiber 4.9 g, Protein 13.2 g, SaturatedFat 39.8 g, Sodium 698.5 mg, Sugar 55.4 g
TROPICAL CHEESECAKE
This recipe has been a favorite of mine for years because of its easy preparation. It makes a sweet and light dessert.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Stir in pineapple. In another bowl, combine dessert topping mix with milk and vanilla; beat until stiff. Fold into pineapple mixture. Spread evenly into crust. Chill.
Nutrition Facts : Calories 259 calories, Fat 14g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
TROPICAL TRIFLE
I just found this in New Idea magazine & didn't want to lose the recipe. Looks nice & easy, but end result looks great. Best to make this in a clear glass bowl to impress everyone.
Provided by Heydarl
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut jam rolls into four even slices. Place half over base and around side of a serving bowl (10-cup capacity). Brush with half the liqueur.
- Make raspberry jelly according to packet instructions. Cool to room temperature. Pour over jam rollettes in serving bowl. Refrigerate until set. Repeat layering with orange and mango jellies, refrigerating between layers until set.
- Beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Gently fold half the cream into custard in a large bowl. Pour over set jelly.
- Arrange remaining rollettes over custard mixture and brush with remaining liqueur. Drizzle with passionfruit pulp. Top with remaining whipped cream. Cover and refrigerate overnight.
- Serve trifle topped with mango slices.
Nutrition Facts : Calories 458.3, Fat 28.5, SaturatedFat 17.6, Cholesterol 104.2, Sodium 186.7, Carbohydrate 49.8, Fiber 4, Sugar 41.6, Protein 5
TROPICAL TRIFLE
This is an easy, tasty and awesome looking dessert. Very quick, and made with mostly shop bought items. Can be adapted to your tastes.
Provided by bevs kitchen
Categories Dessert
Time 10m
Yield 1 trifle, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut gingerbread cake and place to fit in base of dish.
- Cover with the pineapple.
- Use about 4 Tablespoons of the pineapple juice and 1 teaspoon rum to pour over the cake.
- Pour over tinned custard.
- Make meringue. Whisk 2 egg whites until stiff.
- Add 1 tablespoons sugar at a time; continue to whisk until stiff peaks.
- Drop teaspoon of mixture over custard; this does not need to completely cover the custard.
- Place under a hot grill until the peaks go golden.
- Enjoy.
Nutrition Facts : Calories 583.2, Fat 8.3, SaturatedFat 2.6, Cholesterol 332.1, Sodium 375.9, Carbohydrate 120, Fiber 0.4, Sugar 12.7, Protein 10
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