Tropical Cheesecake with Coconut Shortbread Crust

Tropical Cheesecake with Coconut Shortbread Crust
Photo by Brian Leatart


  • 1 vanilla bean
  • 2 8-ounce packages cream cheese
  • 8 ounces fromage blanc or fresh whole-milk ricotta cheese
  • ½ teaspoon vanilla extract
  • Unsweetened coconut chips
  • 2 tablespoons sugar
  • fresh tropical fruits
  • + 4 more ingredients
    • 18 tablespoons sugar
    • 1 ½ cups sour cream
    • 4 large eggs
    • 8 ounces Coconut Shortbread Cookies

Preheat oven to 325°F. Finely grind cookies in processor. Press crumbs (about 1 1/2 cups) over bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides (layer will be thin). Bake until crust is crisp, about 10 minutes. Cool on rack while preparing filling. Maintain oven tem...

View full recipe at Epicurious


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