Wow, what a great, great recipe! This cheesecake is a little more labour intensive than others, but so worth it! YUM! It comes out rich, creamy and fruity with such a nice crunchy crust. The pineapple and coconut in the filling go great together and pair lovely with the flax and macadamia cornflake crust.
I used only 1/8 cup butter in the crust as that was plenty to hold it together and reduced the sugar in the filling to 2 tbs splenda granular. Also I used unsweetened coconut as thats all I can get here in Germany. It was sooo good and still sweet enough for our taste.
The sauce was very yummy, too, Im just not sure if its the perfect match for the tropical cheesecake as the strawberries kinda overpowered the filling. I liked them better eaten separately.
I had a slight problem with the sauce being too runny, so I just added in a tbs of cornstarch to thicken it up.
All in all this was my first no-bake cheesecake and I am sooo glad that I tried your recipe. Its wonderful and will be made again.
THANK YOU SO MUCH for sharing your creation with us, chef and GOOD LUCK in the contest!
Made and reviewed for RSC #16 May 2011.
Outstanding cheesecake, this is, & except for taking Lalaloula's tip about the cornstarch in the sauce, I followed your recipe right on down & was most satisfied! Loved the strawberry/coconut/pineapple combo & look forward to making it again! Thanks for sharing this great recipe! [Made & reviewed in I Recommend recipe tag]
This was amazing. I strained the sauce then added extra strawberries. Topped with crushed macadamia nuts and whipped cream. Everyone loved it. TART and sweet cheesecake.
I've never used rhubarb before, so I was a bit apprehensive about trying the recipe, but am I ever glad I did. This is a wonderful dessert. The rhubarb kept it from being too sweet. I left out the flax seed, as I didn't have any and I also thickened the topping with cornstarch. Thanks for sharing the recipe, which I will make again.
Light, fluffy and delightful! I never made cheesecake using a blend of cream cheese and ricotta cheese. The ricotta cheese tones down the taste of the cream cheese and gives the cheesecake a creamier texture. The crushed pineapple and toasted coconut were the perfect compliment to the cheesecake. I have never cooked rhubarb before and the strawberries and rhubarb sauce really takes this dessert over to top. I took some over to my inlaws and my FIL, who says he hates cream cheese, said to give this recipe 10 stars. Made for April 2013 Aus/NZ Swap.