Tropical Cheesecake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 256 kcal | (12 %) | ||
| Protein | 3.6 g | (4 %) | ||
| Fat | 18.5 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) |
Ingredients
- For the dough
- 100 grams Pastry flour
- 1 generous pinch Baking powder
- 25 grams sugar
- 1 packet Vanilla sugar
- 1 Tbsp sherry
- 60 grams Margarine
- For the filling
- 6 sheets gelatin
- 400 grams Double cream cheese (60-75% fat)
- 1, juiced Limes
- 75 grams powdered sugar
- 75 milliliters Coconut syrup
- 200 grams Whipped cream
- For the garnish
- 1 Star fruit
- 1 Papaya
- 5 Lychee
- Cantaloupe
- 1 packet clear Apple juice
- 4 Tbsps Shredded coconut
Preparation steps
For the dough: Combine flour, baking powder, sugar and vanilla. Knead in sherry and margarine. Shape into a ball, wrap in plastic and chill for 2 hours.
Roll out dough on floured surface and press into a greased springform pan (26 cm or 10 inches in diameter). Prick dough with a fork several times. Bake in an oven preheated to 200°C (approximately 400°F) for about 15 minutes. Remove from oven, release from pan and let cool on a wire rack.
For the filling: Soak gelatine in cold water for 5 minutes. Beat cream cheese, lime juice, powdered sugar and coconut syrup until smooth. Dissolve gelatine with 2-3 tablespoons of the cream cheese mixture over low heat, then fold into remaining cream cheese mixture. Chill until mixture starts to gel. Beat cream until stiff and fold into filling.
Place crust on a cake plate and add a cake ring. Pour if filling, smooth out and chill for 2-3 hours.
For the garnish: Rinse and slice star fruit. Cut papaya cut in half, remove seeds, peel fruit and dice flesh. Peel and core lychees. Remove cantaloupe seeds and carve with a melon baller. Decorate cake with fruits. Prepare glaze with apple juice according to package instructions. Drizzle glaze onto cake and serve sprinkled with grated coconut.
