This luscious tropical cheesecake recipe can be made ahead of time for easy entertaining.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Crust
13 cup matzo meal
13 cup potato starch
14 cup firmly packed brown sugar
14 cup cold Land O Lakes® Butter
Filling
1 cup sugar
4 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 cup sweetened flaked coconut
1 (20-ounce) can crushed pineapple in juice, well-drained
Topping
12 cup sweetened flaked coconut, toasted
1 teaspoon freshly grated orange zest
STEP 1
Heat oven to 325°F.
STEP 2
Place all crust ingredients except butter in food processor bowl fitted with metal blade. Cover; process 30-60 seconds or until ingredients are mixed. Add butter; process just until mixed. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
STEP 3
Combine sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, 3-4 minutes or until creamy. Continue beating, adding eggs one at a time and beating well after each addition. Add sour cream, 1 cup coconut and drained pineapple. Continue beating, scraping bowl often, until well mixed.
STEP 4
Spoon cream cheese mixture into prepared crust. Bake 70-90 minutes or until set 2 inches from edge of pan. Sprinkle top with 1/4 cup toasted coconut. Turn off oven; leave cheesecake in oven 2 hours.
STEP 5
Loosen sides of cheesecake from pan by running knife around inside of pan. Cover; refrigerate 8 hours or overnight. Sprinkle with remaining toasted coconut and orange zest.
Kosher products for Passover are available at specialty food markets.
From simple to sublime, these desserts give you yet another reason to celebrate. Beautiful and perfectly sweet, they’re a delicious ending to your Passover dinners. Most can even be prepared ahead of time. How’s that for a treat?
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