Pina Colada Cheesecake
Crush the biscuits finely and stir in the coconut flakes, sugar and the melted fat. Grease a 24 cm springform pan. Press the biscuit mixture to the bottom of the pan making an even surface. Put the pan into the refrigerator while you prepare the filling.
Whip the cream using an electric mixer. Mix in the softened cream cheese and powdered sugar. Open the cans of pineapple chunks and separate the fruit from the juice, saving the juice. Take 3,5 tablespoons of the juice and put it into a small microwaveable bowl. Stir in the gelatin and leave to swell for a while. Mix in the rest of the pineapple juice into the mix of cream and cheese.
For decoration take aside 6-7 pineapple chunks and cut them in half. Put them into the refrigerator to wait for decoration. Chop the rest of the pineapple into smaller chunks.
When the gelatin has swollen, heat it in the microwave for approx. 20 seconds, until the gelatin has completely melted. Add the gelatin liquid in a thin stripe into the filling while beating heavily. Finally, add the chopped pineapple pieces smaller into the filling. Pour the filling over the base into the pan and place in refrigerator for a few hours or overnight.
When the filling is firm, run the side of a blunt knife between the edge of the cake and the pan. Open the springform latch and gently open the pan and lift up the sides. Decorate with whipped cream, coconut and pineapple pieces.
- 175g digestive biscuits
- 0,5 dl coconut flakes
- 1 tbsp sugar
- 75g melted fat
- 5 dl whipping cream
- 400g cream cheese
- 1 cup powdered sugar
- 3,5 tsp of gelatin powder
- 2 cans (235 g) Del Monte® Pineapple Chunks in coconut flavoured syrup, that can be replaced by other variants of Del Monte® Pineapple Chunks in flavoured syrup.
- Rapeseed oil