Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 10
Preparation time: 40 minutes
Cooking time: 2 hours


  • For the sauce:
    3 1-pint baskets strawberries, hulled, halved
    1/2 cup sugar
    2 teaspoons fresh lemon juice

    For the crust:
    1/4 cup dried apricots
    1/4 cup water
    1/3 cup sugar
    2 large egg whites
    2 1/4 cups shredded unsweetened coconut, toasted

    For the filling:
    1 1/2 pounds cream cheese, soft
    1 1/4 cups sugar
    1/4 teaspoon salt
    3/4 cup sour cream
    1 teaspoon dark rum
    1 teaspoon fresh lemon juice
    2 teaspoons vanilla extract
    3 large eggs
    1 1/2 pints fresh strawberries, hulled, halved lengthwise


  • Sauce:
    In a heavy large saucepan, bring all ingredients to a boil. Simmer to a thick syrup consistency, about 30 min. Cool.
    Boil apricots and water. Remove from heat. Let stand until fruit is soft. Drain apricots and pat dry. Place in food processor. Add sugar and egg whites and process apricots are minced. Add 1/2 cup coconut and process until minced.
    Transfer mixture to a medium bowl. Stir in remaining coconut. Freeze until firm.
    Wrap heavy-duty foil around outside of 9-inch springform pan with 2 3/4-inch high sides. Spoon coconut mixture into pan. Spread over bottom and 2 inches up sides of pan to form crust. Bake crust until golden brown, about 15 minutes.

    Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream, rum, lemon juice, and vanilla and beat until well blended.
    Add eggs and beat until blended. Transfer to crust.
    Bake cheese cake until brown, and firm in center, about 1 hour. Cool cake in pan on rack 10 minutes
    Cut around pan sides to loosen cake. Release pan sides. Arrange berry halves over top of cake. Garnish with mint, if desired.
    Serve with strawberry sauce.
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Strawberry cheese cake in macaroon crust

Add Comment

* Required information
Enter the third word of this sentence.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer