Description
Decadent Pina Colada Cheesecake to Savor All Summer Long
Ingredients
Scale
- 275 g Digestives (or graham crackers)
- 50 g Desiccated coconut
- 150 g Unsalted butter (melted)
- 5 leaves Gelatine (Dr Oetker)
- 150 ml Pineapple juice
- 100 ml White rum
- 75 g Caster sugar
- 500 g Full fat cream cheese
- 75 g Icing sugar
- 250 g Coconut cream (chilled)
- Tinned pineapple chunks (for decoration)
- Toasted coconut (as a crunchy topping)
Instructions
- Blitz the biscuits until they turn into fine crumbs in a food processor.
- Combine the melted unsalted butter with the biscuit mixture until evenly mixed.
- Press the mixture firmly into the bottom of an 8″/20cm deep springform tin.
- Soak the gelatine leaves in a bowl of cold water for at least five minutes.
- Heat the pineapple juice, white rum, and caster sugar in a small pan until the sugar dissolves.
- Add the gelatine leaves to the hot mixture after squeezing out water, whisk until dissolved.
- Cool the mixture for 5-10 minutes, stirring occasionally.
- Whisk the cream cheese and icing sugar together until smooth and creamy.
- Incorporate the chilled coconut cream into the cream cheese mixture until well combined.
- Pour the cooled pineapple and rum mixture into the stand mixer while whisking.
- Transfer the cheesecake mixture onto the prepared biscuit base and spread evenly.
- Set the cheesecake in the fridge for at least 5-6 hours, or overnight.
- Remove the cheesecake from the tin carefully.
- Decorate the top with tinned pineapple chunks and sprinkle with toasted coconut.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Pina Colada Cheesecake, Tropical Dessert, Summer Recipe