Two classic desserts come together to make a sweet ending to your holiday celebration.
Ambrosia means “food of the gods.”
But that was a long time ago in a magical kingdom far, far away.
Credit:Antonis Achilleos; Prop Styling: Giulietta Pinna; Food Styling: Ali Ramee
Today, as most food historians agree,ambrosia belongs to the South.
Without further ado, allow us to introduce you to our Ambrosia Cheesecake.
North meets South in this New York-stylecheesecakewith an ambrosia-inspired citrus topping and coconut-graham cracker crust.
This ambrosia dessert will be an all-star addition to your Southern sideboard.
Simply prepare and chill the cheesecake up to four days in advance, then add citrus just before serving.
granulated sugar, divided
1 12teaspoonskosher salt, divided
12cupunsalted butter, melted
3(8-oz.)
cream cheese, at room temperature
23cupunsweetened coconut cream (from 1 [1312-oz.]
citrus)
Directions
Preheat oven to 350F with rack in lower third position.
Coat bottom and sides of a 9-inch round springform pan with cooking spray.
Wrap outside of springform pan with a double layer of aluminum foil.
Add melted butter; pulse until evenly combined, about 10 pulses.
Press crust evenly into bottom and all the way up sides of prepared springform pan.
Bake in preheated oven until crust is lightly browned, 14 to 18 minutes.
Transfer crust in springform pan to a wire rack; let cool completely, about 30 minutes.
Do not turn oven off.
Pour filling into prepared crust, and smooth top.
Place cheesecake in springform pan in a large roasting pan.
Add boiling water to roasting pan to reach halfway up sides of springform pan.
Remove foil from springform pan, and discard.
Cover cheesecake in springform pan with plastic wrap.
Chill at least 12 hours or up to 4 days.
To serve, uncover cheesecake, and carefully remove edges of springform pan.
Top cheesecake with assorted citrus.
