Piña Colada Cheesecake – Best Cheesecake Recipes


This piña colada cheesecake tastes like summer and is a super fun dessert to create. Made with coconut, pineapple and rum, its tropical flavors are perfect for finishing off a summer feast.

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Makes:

12

Preparation time:

0

hours

40

minutes

Total time:

0

hours

40

minutes

100g

salted butter, melted

400g

can of coconut milk, refrigerated for 1 hour

500g

whole cream cheese, softened

20g

grated coconut, toasted

435g

can of crushed pineapple with juice

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  1. Grease and line a 21 cm diameter springform pan and line it. For the biscuit base, crumble the Nice biscuits in a zip-top bag using a rolling pin or food processor. Stir in melted butter and press into an even layer in bottom of pan. Refrigerate for 20 minutes.
  2. Using a spoon, pour the firm white part of the coconut milk into a mixing bowl, leaving the watery part behind. You should have about 180g of solid coconut cream. Add the rum, vanilla and icing sugar and whisk for 2-3 minutes until thickened.
  3. In another bowl, beat the whipping cream into stiff peaks. Spoon about 1/3 of the whipped cream into a piping bag or small bowl to decorate. Put aside. Fold the rest of the whipped cream into the coconut mixture before tossing with the softened cream cheese and half the lime juice. Sprinkle about 1 tablespoon toasted coconut into the mixture before spooning it onto the cookie base. Tap the mold against the work surface to eliminate any air bubbles. Chill for 1 hour.
  4. Meanwhile, for the pineapple sauce, if using fresh pineapple, use an immersion blender until almost completely smooth.
  5. In a saucepan over medium heat, bring the remaining pineapple, half the lime juice, golden syrup and cornmeal to a boil. Stir until combined. Cook, stirring regularly, for 5 to 8 minutes until thickened and shiny. Leave to cool for at least 10 mins. 10. After the cheesecake has cooled for 1 hour, place drops of pineapple sauce (about half of the mixture) on the surface of the cheesecake. Using a round-bladed knife, slide across the pineapple to swirl. Return to refrigerator and refrigerate cheesecake for at least 6 hours or overnight.
  6. Before serving, remove the cheesecake from the mold and peel off the baking paper. Pipe 8-12 swirls of the reserved whipped cream around the edge of the cheesecake and top each with a cocktail cherry. Sprinkle with the remaining toasted coconut and serve the remaining pineapple sauce on the side of each slice.

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