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
We are able to read the history of meal recipes back into the distant past, at least as far into history as the early Egyptians, and maybe even further. Having said that, these, ancient records were just primitive pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to academics are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As we move into The time of the romans around 25BC a man called Apicius assembled a number of documents detailing recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and dessert, something we still use today. He also recounts how the ancient cooks used a good variety of aromatic flavors, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from the East, including spices such as coriander, parsley, and basil. These new culinary innovations created an explosion in recipe publications, most of which still exist in academic collections. By the advent of the 20th century, recipe books are in great demand, mostly due to increased literacy, leisure time and having more disposable income. The revolution that is television brought us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Ambrosia Cheesecake recipe.
