Piña Colada Cheesecake: a perfect dessert for your summer
published on 26 July, 2018 at 15:27
For the Macaroon Base:
Sweetened Flake Coconut 2½ cups (225g)
Sweetened Condensed Milk ⅔ cup (200g)
All Purpose Flour ⅓ cup (42g)
Vanilla Extract 1 teaspoon (5ml)
For the Cheesecake:
Cream Cheese 3- 8ounce packages (678g)
Granulated Sugar ¾ cup (150g)
Eggs large 5 (250g)
Coconut Extract (*flavoring) 2 teaspoons
Creme of Coconut ¾ cup (180ml)
Malibu Coconut Rum 2 Tablespoon (30ml)
¼ Recipe Simple Syrup
3 Tablespoons Malibu Rum (45ml)
1 can Sliced Pineapples drained
1 cup Toasted Coconut garnish *optional
Apple Jelly for glazing the pineapples *optional
Prepare the coconut macaroon base by combining all ingredie nts in a large mixing bowl and mix together until uniform distributed and you have a sticky mass of coconut dough
Press evenly into the bottom of the prepared cake pan and then bake for approximately 20-25 minutes or until golden brown while you prepare the cheesecake batter.
Cream the cream cheese smooth with the first measure of granulated sugar.
Combine the vanilla extract, rum and the eggs then add to the cream cheese mixture slowly, scrape the bottom and sides of the bowl after each egg addition to make sure you do not get lumps.
Add the creme of coconut last
Mix smooth then pour the batter onto the baked and cooled coconut macaroon base.
Bake in a water bath at 350°F for 20 minutes, then 300°F for another 50 minutes oruntil it is done
Turn the oven off once it is to the "jiggle stage" as shown in this video skip forward to 4:06 minutes in this video for How to Know When Your Cheesecake Is Done, then allow cheesecake to cool in the oven for another 30 minutes.
*This is a taller cheesecake than normal so it may take slightly longer than you are used tom don't be alarmed.
Cool the cheesecake overnight in the refrigerator and then unmold as shown in the video
Optional Vanilla Sponge Cake and Rum Simple syrup can be made ahead of time and stored before assembly of the final cheesecake
Assemble as shown in the video tutorial
Garnish with pineapple slices, apple jelly for a shiny glaze & to seal the fruit and toasted coconut.
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