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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MdJOBAYER SHANTO
[email protected]This recipe is a keeper! The cheesecake was delicious and everyone who tried it loved it.
Khurram abbas Tarar
[email protected]This cheesecake is amazing! I've made it twice now and it's always a hit.
Ernest Dominic
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out very well. It was still edible, but it wasn't great.
Prince Shohagh
[email protected]The cheesecake was a little too runny for my taste, but the flavor was good.
Aiden Nichols
[email protected]I made this cheesecake for a potluck and it was a huge hit! Everyone loved it.
Sayad Shah
[email protected]This is the best pina colada cheesecake recipe I've ever tried! It's so easy to make and it always turns out perfectly.
chigbe ben
[email protected]I followed the recipe exactly and the cheesecake turned out perfectly! It was the perfect dessert for a summer party.
Oreneile Matlhole
[email protected]This cheesecake was a bit too dense for my liking, but the flavor was good.
mlm athik
[email protected]I'm not a big fan of coconut, but I actually really enjoyed this cheesecake. The flavors were well-balanced and the texture was perfect.
Becky Smith
[email protected]The cheesecake was a little too sweet for my taste, but overall it was still good.
hind channel
[email protected]This recipe was easy to follow and the cheesecake turned out great! I used fresh pineapple and coconut milk, which really made the flavors pop.
Major Rhymez
[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.
Innocent Yenah
[email protected]This pina colada cheesecake was a hit at my party! The crust was perfectly coconut-y and the filling was creamy and delicious. I loved the pineapple and coconut flavors together.