Taste Of The Island Cheesecake Recipes

TRADITIONAL CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet. , Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers.

ISLAND CRUNCH CHEESECAKE

Steps:

• Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until combined., Remove half of the mixture to a small bowl. Fold in pineapple and coconut; pour into crust. Stir cooled chocolate and creme de cacao into plain cream cheese mixture; fold in chocolate chunks. Carefully spoon over pineapple layer, spreading evenly., Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake at 325° until center is almost set, 50-60 minutes. Let stand for 5 minutes. For sour cream layer, combine all ingredients in a small bowl; spread over cheesecake. Bake 5 minutes longer., Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Sprinkle toasted coconut and macadamia nuts over cheesecake. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over top.

CREAMY CHERRY CHEESECAKE

Steps:

• In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.

TASTE OF THE ISLAND CHEESECAKE

Steps:

• Prepare Crust: Preheat oven to 325 degrees F. Cover the bottom and halfway up the sides of a 9" springform pan with aluminum foil to prepare for baking in a water bath. Toast coconut in microwavable bowl for 2-3 minutes on high, stirring frequently until lightly browned. Combine with crushed macadamia nuts, graham crackers, sugar, and salt. Pour in melted butter and stir to combine. Press into the bottom of the springform pan and bake in preheated oven for 10 minutes. Prepare Cheesecake Filling: While the crust is baking, beat the cream cheese until smooth in a large mixing bowl of a stand mixer. Add the sugar and flour to the cream cheese and mix until thoroughly combined. Add eggs, one at a time, mixing after each addition, scraping down the sides of the bowl frequently. Stir in sour cream, banana, Creme de Banana, coconut milk, and vanilla. Pour over baked Macadamia Coconut Crust. Place the cheesecake in a larger pan. Place in preheated oven. Fill the outer pan with enough boiling water to come halfway up the springform pan, making sure the water cannot seep beneath the aluminum foil. Bake at 325 for 1 hour to 1 hour and 5 minutes and do not open the oven. When the time is up, do not open the oven. Turn the oven off and leave in the oven for another hour. Remove from oven and water bath. Run a sharp knife around the edge of the cheesecake and remove aluminum foil. Let cool for 30 minutes. Place in refrigerator for 8 hours to overnight. Run a knife around the edge again and remove outer pan. Toppings: Microwave fresh grated coconut or sweetened flake coconut for 2-3 minutes on high, stirring often. Rim the cheesecake with drained pinapple, toasted coconut and coarsely chopped macadamia nuts.

CLASSIC CHEESECAKE

Steps:

• Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
• Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
• Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.