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Pina Colada Cheesecake Recipe

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This recipe for Pina Colada Cheesecake, by , is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Lavery
Added: Tuesday, November 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup fine vanilla wafer crumbs.
1 cup flaked coconut.
1/4 cup melted butter.
1 can (14 oz) crushed pineapple in juice.
1/4 cup light rum.
1 envelope unflavored gelatin.
3 egg yolks.
1/3 cup granulated sugar.
1/4 tsp salt.
1/2 cup coconut cream.
1 lb cream cheese (500 g)
3 egg whites.
1/2 pint whipped cream.
1/4 cup granulated sugar.

Directions:
Directions:
Mix together cookie crumbs, coconut & butter. Reserve 1/2 cup for topping. Press remainder into bottom of 9" springform pan. Cook crust for 8 min at 350F. Drain pineapple, reserving 1/2 cup juice.
In small saucepan, combine pineapple juice & rum. Sprinkle gelatin into liquid and stir over low heat until dissolved. Remove from heat.
In small heavy saucepan, whisk together egg yolds, 3/4 cup sugar, salt & cream of coconut. Cook over low heat stirring constantly until slightly thickened. Do not boil. Add gelatin mixture.
Beat cream cheese until smooth, beat in geletin mixture, stir in drained pineapple. Chill until very slightly thickened, stirring once or twice.
Beat egg whites & whipping cream to soft peaks, gradually adding 1/4 cup sugar. Beat to stiff peaks. Stir into cream cheese mixture. Pour over cook crust. Sprinke reserved crumbs on top. Chill at leat 4 hours.
Garnish with sliced pineapple and coconut if desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Not an easy recipe to make, but it is really delicious.

 

 

 

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