Pina Colada Cheesecake!
A Coconut, Pineapple and Rum based Pina Colada Cheesecake with a Coconut and Biscuit Base, and Pineapple and Coconut on top!
Cocktail, Pina Colada
(or graham crackers)
Dr Oetker Gelatine Leaves
(from a tin)
Full Fat Cream Cheese
Tinned Pineapple Chunks
For the Biscuit Base!
Blitz your biscuits in a food processor to a fine crumb, and add in the desiccated coconut and blitz again briefly to combine.
Alternatively, add your biscuits to a large bowl and bash with the end of a rolling pin to a very fine crumb and stir through the coconut.
Add in your melted unsalted butter, and mix till combined.
Press into the bottom of an 8"/20cm Deep Springform Tin and leave to the side for now.
For the Cheesecake Filling!
Get a bowl with cold water in, and your gelatine leaves to soak for at least five minutes. The water needs to be cold!
Add your Pineapple Juice, Rum, and Caster Sugar to a small pan, and heat on a medium heat whilst stirring to dissolve the sugar.
Once the mixture is hot, check your gelatine leaves are squishy - if ready, squeeze out and excess water and then add into the hot pineapple/rum mixture and whisk till the gelatine is dissolved.
Leave the mixture to cool for 5-10 minutes whilst stirring occasionally.
Add your Cream Cheese and Icing Sugar to a stand mixer and whisk till smooth.
Add in the Coconut Cream and whisk again till smooth!
Whilst whisking, slowly pour in the liquid making sure its whisking in properly!
Pour the Cheesecake mix onto the biscuit base. Set in the fridge for a minimum of 5-6 hours, or preferably overnight.
For the Decoration!
Once the Cheesecake has set, remove it carefully from the tin. I run a knife around under the biscuit base to detach it from the base of the tin and slide it onto a plate.
Decorate the top of the cheesecake with the Pineapple chunks from the tin, and some extra coconut! Enjoy!
I used the Del Monte pineapple chunks in juice tin for this!
You can switch the Gelatine for an alternative brand, or a vegetarian version of gelatine. Or you can use powdered gelatine (I much prefer leaf gelatine though!)
You should use tinned pineapple with juice for this recipe, as fresh pineapple chunks and juice may cause the gelatine to not set at all.
I used Coconut Cream to keep the Pina Colada theme, but you can easily switch to Double Cream if you would prefer.
I used Koko Kanu Rum as its coconut flavoured and utterly delicious, but any white rum should do the trick!
The Rum is optional, but it won't be the same without it! If you don't want to use it, use 50ml more pineapple juice, and 100ml more coconut cream!
This cheesecake will last for 3 days once set!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie