Pina Colada Cheesecake

5

by: payaldhawan






I have been wanting to try out a boozy cheesecake - after going through my recipes I narrowed down to a Margherita Cheesecake. Very happily I go to the bar and yikes.....where is the tequila ? All I see in an empty bottle :( Since I was determined to make something I quickly switched to my second option, a Pina Colada Cheesecake. I love coconut and pineapple so it was not really a bad second choice. Honestly it should have been my first. I used the digestive biscuits to make the base [no coconut macaroons in the house] and added in some coconut instead. For the filling I made the cheesecake using coconut cream, rum, regular whipping cream, pineapple juice and pineapple chunks. And the topping was pineapple. The since I felt it looked very plain I caramalised the pineapple and topped it with the same. All in all it was a good dessert, a true representation of the drink without going overboard on the alcohol. And yes it can be made minus the alcohol also.




ingredients

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serves: 6-8

Crust:

1 1/2 cup digestive biscuits

1 cup flaked coconut, toasted

1/3 cup butter, melted

Filling:

200 gms cream cheese

300 gms cream

200 ml coconut milk

2 tbsp rum [optional]

1/2 cup sugar, powdered

1 slices tin pineapple

5 tsp gelatin

Topping

1 can pineapple slices

1/4 cup sugar

1 tsp water

1 tbsp butter

Nutrition Facts
Pina Colada Cheesecake

Servings Per Recipe: 6

Amount per Serving

Calories: 818

  • Total Fat: 49.9 g
  •     Saturated Fat: 31.8 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 102.5 mg
  • Sodium: 672.7 mg
  • Total Carbs: 88.9 g
  •     Dietary Fiber: 2.7 g
  •     Sugars: 57 g
  • Protein: 8.9 g
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preparation

1.  For the base, Combine ingredients. Press mixture evenly over bottom and up sides of 8 or 9-inch springform pan. Put in the refrigerator to chill.

2.  From the pineapple tin, use the juice, adding water if required to make it one cup

3.  Sprinkle gelatin over the pineapple juice and set aside to bloom for at least 15 min.

4.  In a large bowl beat cream cheese and sugar.

5.  Mix in the coconut milk and rum to blend well

6.  Place the gelatin pineapple mix over low heat, stirring until gelatin dissolves.

7.  Gradually beat hot gelatin mixture into cheese mix

8.  In medium bowl, beat cream until fluffy.

9.  Fold into cheese mixture, until well blended.

10.  Cut up 2 slices of pineapple into small bits, and fold into the mix.

11.  Pour over the crust and Refrigerate at least 6 hours.

12.  For the topping

13.  Heat the sugar and water on low till sugar melts

14.  Stir in the butter and let it boil to a good caramel colour

15.  Add the pineapple slices to coat well

16.  Pour on the pineapple toffee topping and serve.

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comments

Juliana

5

looks delicious