adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pineapple and coconut cheesecake
Pineapple and coconut cheesecake
0 Likes
Prep Time:
295 minutes
Cook Time:
20 minutes
Total Time:
315 minutes
Upgrade your classic cheesecake with tropical flavors of pineapple and coconut.
Ingredients:
  • 125g butter, melted
  • 250g granita biscuits
  • 25g desiccated coconut
  • 9.00 gm gelatine powder
  • 500g cream cheese, softened
  • 110g caster sugar
  • 300ml thickened cream
  • 1 tsp coconut essence
  • 1.5kg pineapple
  • 40g butter, extra, chopped
  • 150g caster sugar
  • Shaved coconut, toasted, to serve
Instructions:
  • Remove the base from a 22cm springform pan, flip it over, and generously coat it with oil. Line both the base and sides with non-stick baking paper.
  • Crush biscuits in a food processor until finely ground. Mix in melted butter and desiccated coconut until combined. Press the mixture firmly into a pan using a spoon. Chill in the fridge for 30 minutes before proceeding.
  • In a heatproof bowl, pour 1/4 cup (60ml) of boiling water and sprinkle gelatin over it. Use a fork to stir until the gelatin dissolves. Let it cool for 10 minutes.
  • Beat cream cheese and sugar with an electric mixer until smooth. Add cream and coconut essence, beat until combined. Pour over biscuit base, smooth top, cover with plastic wrap, and refrigerate for 4 hours or overnight to set.
  • In a large frying pan over medium heat, melt half of the butter. Add half of the chopped pineapple and half of the extra sugar. Cook for 5-8 mins, shaking the pan frequently and turning the pineapple until caramelised. Transfer to a plate. Repeat with the remaining butter, pineapple, and sugar. Let cool for 5 mins. Remove the cheesecake from the pan and top with pineapple and shaved coconut.

Similar Recipes