PINA COLADA CHEESECAKE WITH COCO-NUT CRUST
Made this cheesecake only once, quite a few years ago, but remember it as "sumptuous"!! The perfect dessert - 1985
Provided by Derf2440
Categories Cheesecake
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare coco nut crust.
- Place oven rack in centre of oven, heat to 350 degrees.
- Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve.
- Stir coconut, Brazil nuts and sugar in medium bowl.
- Drizzle melted butter over nut mixture.
- Stir and toss mixture vigorously with fork until slightly darkened and uniform.
- Press nut mixture evenly on sides and bottom of reserved pan.
- Refrigerate 5 minutes.
- Bake crust 7 minutes.
- Cool on wire rack to room temperature before filling, about 30 minutes.
- Cheesecake-------------.
- Place oven rack in centre of oven, heat to 350 degrees.
- Cut cream cheese into 1 inch cubes, place in large mixer bowl.
- Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
- Continue beating while gradually adding crushed pineapple.
- Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed.
- Add sour cream to cheese mixture, beat at medium speed until blended.
- Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed.
- Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
- (Batter will be thin) Pour patter into baked cooled coconut crust.
- Gently rotate pan several quarter turns to settle batter.
- Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre.
- For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides).
- transfer pan to wire rack away from drafts.
- Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
- Remove sides of pan.
- Refrigerate cake uncovered overnight or at least 8 hours.
- Cover cake loosely with plastic wrap, refrigerate until serving time.
- Make optional garnish just before serving.
- Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices).
- Cut slices into quarters.
- Place 6 to 8 pineapple quarters in border around top of cheesecake.
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Kannan Kailyani
[email protected]I love the way the toasted coconut adds a little crunch to the cheesecake. It's the perfect finishing touch.
Asghar Hussain
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dessert that's perfect for a special occasion.
demar joseph
[email protected]I'm not a fan of coconut, but I loved this cheesecake. The pineapple flavor really shines through.
Dolma Yangtsho
[email protected]This cheesecake is so easy to make and it always turns out perfect. I love that I can make it ahead of time and it's always a crowd-pleaser.
Katudde David
[email protected]I've made this cheesecake twice now and it's been a hit both times. It's a great recipe for a special occasion.
Masim Mohammed
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out. The crust was soggy and the filling was runny.
John Pickett
[email protected]Overall, I thought the cheesecake was good, but not great. I probably wouldn't make it again.
Dayna Hicks
[email protected]The cheesecake was a little difficult to get out of the pan. I had to use a knife to loosen the edges.
Amed Hernandez
[email protected]I found the cheesecake to be a little too sweet for my taste. I would reduce the amount of sugar in the filling next time.
Noreen Javeed
[email protected]I'm not a big fan of pineapple, but I really enjoyed this cheesecake. The coconut crust and creamy filling were delicious.
Ladhari radrouda
[email protected]I made this cheesecake for my husband's birthday and he loved it. He said it was the best cheesecake he's ever had.
XTRIGGER GAMING
[email protected]This cheesecake is a great way to use up leftover pineapple. I always have a few cans of pineapple in my pantry, so this recipe is perfect for me.
Krishna maya Dahal
[email protected]I love the way the toasted coconut adds a little crunch to the cheesecake.
Gideon Antwi
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's a showstopper dessert that will impress your guests.
Mechelle Williams
[email protected]I followed the recipe exactly and the cheesecake turned out perfectly. It was creamy and delicious.
gemianne logan
[email protected]I love the combination of pineapple and coconut in this cheesecake. It's a refreshing and tropical dessert that's perfect for summer.
Kc Biro
[email protected]I've made this cheesecake several times and it always turns out perfect. It's a great dessert for any occasion.
RANDY HUNLEY
[email protected]This pina colada cheesecake was a hit at my party! The coconut crust was the perfect complement to the creamy, pineapple-flavored filling.