Recipe by PaulaG
A taste of the tropics in this lightly sweet, no bake delight. A delightful dessert to serve on a warm summer eve.
Top Review by Lalaloula
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.
- 177.44 ml crushed corn flakes
- 59.14 ml macadamia nuts, finely chopped
- 29.58 ml ground flax seeds
- 29.58 ml sugar
- 59.14 ml butter, melted
- 453.59 g can crushed pineapple, drained, juice reserved
- 118.29 ml sweetened flaked coconut, lightly toasted
- 226.79 g package cream cheese, at room temperature
- 236.59 ml part-skim ricotta cheese
- 44.37 ml powdered sugar (to taste)
Strawberry Rhubarb Sauce
- 236.59 ml rhubarb, cut into chunks
- 59.14 ml pineapple juice
- 473.18 ml strawberries, sliced (divided)
- 29.58-44.37 ml sugar (to taste)
Directions See How It's Made
- For the crust combine the cornflake crumbs, chopped nuts, ground flax seed and sugar. Place in a food processor and drizzle in butter while pulsing a couple of times until combine. Press into 8 inch square pan and bake at 375*F for 5 to 7 minutes. Remove from oven and allow to cool completely.
- Put the pineapple in fine mesh strainer and drain, gently pressing on fruit to extract the juice. Reserve the juice and set aside.
- Place the cream cheese and ricotta cheese in a large mixing bowl. Blend on medium low speed of mixer until combined. Gradually add in sugar until incorporated. Fold in the well drained pineapple and toasted coconut. Spoon the cheese mixture into cooled prepared crust. Chill in refrigerator until set, at least 2 hours before serving.
- In a non-reactive saucepan, combine the rhubarb, reserved pineapple juice, sugar and about 1/2 cup of the strawberries. Cook over medium heat for 5 to 10 minutes or until the rhubarb is tender. Turn off heat and allow to cool slightly. Stir in remaining strawberries and place in refrigerator to thoroughly chill.
- When ready to serve, cut the cheesecake into 9 squares, place each on a serving plate and spoon the chilled sauce over. Enjoy!