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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

PINA COLADA CHEESECAKE Recipe

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This recipe for PINA COLADA CHEESECAKE is from ~LADY'S COOKBOOK~, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BASE
1 1/2C Vanilla wafer cookie crumbs (about 45 cookies)
1/2C shredded sweetened toasted Coconut
3tbsp melted Butter

FILLING
3packages softened Cream Cheese
1C Coconut Cream (Coco Lopez)
3/4C granulated Sugar
1CAN crushed and drained Pineapple
2tsp Vanilla
3 Eggs

PINEAPPLE CARAMEL SAUCE
2CANS sliced Pineapple
1C granulated Sugar

TOPPING
2tbsp granulated Sugar
Directions:
Directions:
In bowl, stir cookie crumbs with coconut

Stir in butter until moistened

Lightly grease 9-inch springform pan

Centre on square heavy-duty foil- press to side of pan; Press mixture evenly into pan

Bake in centre of 325F oven for 15mins OR until golden and firm to touch

Let cool on rack


FILLING
In a food processor, blend cream cheese until smooth

Add coconut cream, sugar, pineapple and vanilla

Blend well

Add eggs

Mix until just blended and pour over crust

Place pan in larger pan

Pour enough hot water into larger pan to come 1-inch up the sides

Bake in centre of 325F oven for 1hour and 15mins OR until edge is set and centre is still jiggly

Turn off oven

Let cheesecake cool in closed oven for 1hour

Peel foil from pan- Let cool completely in pan on rack

Refrigerate for 4hours OR until chilled
(Make-ahead: Cover with plastic wrap and refrigerate for up to 3days)


PINEAPPLE CARAMEL SAUCE
Drain pineapple juice into small saucepan- reserve slices

Heat juice over medium heat

In heavy saucepan, stir sugar with 1/3C water over medium heat until dissolved

Increase heat to medium-high

Cover for 1min

Uncover and boil without stirring, until pale caramel colour

Stirring constantly and averting face, slowly pour in hot juice, boil vigorously, uncovered for 5mins OR until reduced to 1 1/4C

TOPPING
Pat pineapple slices dry and arrange on rimmed baking sheet

Sprinkle sugar

Broil for 10mins OR until golden and caramelized

Let Cool
(Make-ahead; Cover with plastic wrap and refrigerate up to 6hours)

Arrange overlapping slices on cheesecake

With spoon, drizzle sauce directly over each desert plate

Top with slice of cheesecake
Number Of Servings:
Number Of Servings:
16 SERVINGS
Personal Notes:
Personal Notes:
TAKE YOUR TASTE BUDS TO THE TROPICS, THE RICH COCONUT FLAVOUR OF A PINA COLADA LIVENS UP A CHEESECAKE THAT TOPPED WITH A SUNNY CARAMELIZED PINEAPPLE AND SERVED WITH A GOLDEN SAUCE


TIP
GARNISH WITH FRESH COCONUT.
USING ZESTER, SCRAPE COCONUT MEAT INTO ENOUGH STRANDS TO MAKE 1/2C
IN SMALL BOWL TOSS WITH 1TBSP GRANULATED SUGAR AND LET STAND OVERNIGHT
SPREAD STRANDS ON RIMMED BAKING SHEET
BAKE 350F FOR 3-5MINS OR UNTIL GOLDEN

 

 

 

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