1 1/2 cup flaked coconut
1/4 cup chopped almonds
2 tbsp butter or marg., melted
24 oz cream cheese, softened
1/2 cup sugar
1/4 cup all-purpose flour
2 tsp grated orange peel
1 tsp vanilla extract
1/2 cup apricot nectar
1/2 cup cream of coconut
4 large eggs
8 oz crushed pineapple, drained
1 sliced assorted fruits*
2 tsp shortening, melted
1/4 cup semisweet-chocolate pieces**
1/4 cup white-chocolate pieces**
Directions
*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.
Servings: 12 servings
Ambrosia Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
Experts have traced the existance of recipes way back into ancient history, certainly as far into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Later on, in The time of the romans 25BC a man called Apicius created some scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, a very modern way of dining. This early Roman chef tells us how the chefs of Roman times made use of a wide range of spices and herbs, including some that we all recognise for example bay, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including basil and rosemary. These new foods and spices caused a torrent in books on cooking, most of which still exist in private libraries. The TV revolution brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Ambrosia Cheesecake recipe.
