| CHEESECAKE WITH MACAROON CRUST Makes 12 servings. 3 pounds pineapple, cut into pieces 1 tbs potato starch Three 8 oz pkgs cream cheese 2 cups sweetened flaked coconut 4 large eggs 2 tsp vanilla 3/4 cup sour cream 1 lime 3/4 cup + 3 tbs sugar Heat oven to 375°. Coat a 9" springform pan with cooking spray. Separate yolks and whites from 2 eggs, placing whites in a bowl and yolks in another bowl. Add 1 tbs sugar to whites and whisk until frothy, mix in coconut. Spread mixture on the bottom of pan and bake until golden brown 30 min. Cool 15 min. Reduce oven to 325°. -Zest and juice lime, you should get 2 tsp zest and 2 tbs juice, set aside. Beat cream cheese, sour cream, potato starch, lime juice, vanilla and 3/4 cup sugar in a bowl until smooth. Beat in egg yolks and remaining 2 eggs. Spread mixture on top of the crust and bake until edge is set and center still wobbles slightly, 40 min. Let cheesecake cool completely in pan, then refrigerate until chilled, 4 hours. In a bowl, toss pineapple with lime zest and remaining sugar. SERVE cheesecake with pineapple mixture... |
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