Title: Ambrosia Cheesecake
Categories: Dessert
Yield: 12 Servings
| 1 1/2 | c | Flaked coconut |
| 1/4 | c | Chopped almonds |
| 2 | tb | Butter or marg.; melted |
| 24 | oz | Cream cheese; softened |
| 1/2 | c | Sugar |
| 1/4 | c | All-purpose flour |
| 2 | ts | Grated orange peel |
| 1 | ts | Vanilla extract |
| 1/2 | c | Apricot nectar |
| 1/2 | c | Cream of coconut |
| 4 | | Large eggs |
| 8 | oz | Crushed pineapple, drained |
| | | Sliced assorted fruits* |
| 2 | ts | Shortening; melted |
| 1/4 | c | Semisweet-chocolate pieces** |
| 1/4 | c | 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.