Cheesecake ( ambrosia )

Yield: 12 servings

Measure Ingredient
1½ cup Flaked coconut
2 tablespoons Butter or marg.; melted
½ cup Sugar
2 teaspoons Grated orange peel
½ cup Apricot nectar
4 Large eggs
Sliced assorted fruits*
¼ cup Semisweet-chocolate pieces**
¼ cup Chopped almonds
24 ounces Cream cheese; softened
¼ cup All-purpose flour
1 teaspoon Vanilla extract
½ cup Cream of coconut
8 ounces Crushed pineapple, drained
2 teaspoons Shortening; melted
¼ cup White-chocolate pieces**

*Note: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.) **Chocolate pieces should be melted. 1. Day before serving: Preheat oven to 350 degrees. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch springform pan.

Bake until golden, about 15 minutes. Cool. 2. In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight. 3. Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag fitted with small plain tip; pipe over fruit. Posted by DOROTHY CROSS, Prodigy ID# TMPJ72B.

Submitted By DALE SHIPP On 12-16-94 2257

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