Pina Colada Cheesecake with Coco-Nut Crust Recipe

Step by Step Method

Step 1

Prepare coco nut crust.

Step 2

Place oven rack in centre of oven, heat to 350 degrees.

Step 3

Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve.

Step 4

Stir coconut, Brazil nuts and sugar in medium bowl.

Step 5

Drizzle melted butter over nut mixture.

Step 6

Stir and toss mixture vigorously with fork until slightly darkened and uniform.

Step 7

Press nut mixture evenly on sides and bottom of reserved pan.

Step 8

Refrigerate 5 minutes.

Step 9

Bake crust 7 minutes.

Step 10

Cool on wire rack to room temperature before filling, about 30 minutes.

Step 11

Cheesecake

Step 12

Place oven rack in centre of oven, heat to 350 degrees.

Step 13

Cut cream cheese into 1 inch cubes, place in large mixer bowl.

Step 14

Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.

Step 15

Continue beating while gradually adding crushed pineapple.

Step 16

Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed.

Step 17

Add sour cream to cheese mixture, beat at medium speed until blended.

Step 18

Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed.

Step 19

Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.

Step 20

(Batter will be thin) Pour patter into baked cooled coconut crust.

Step 21

Gently rotate pan several quarter turns to settle batter.

Step 22

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.

Step 23

For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides).

Step 24

Transfer pan to wire rack away from drafts.

Step 25

Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.

Step 26

Remove sides of pan.

Step 27

Refrigerate cake uncovered overnight or at least 8 hours.

Step 28

Cover cake loosely with plastic wrap, refrigerate until serving time.

Step 29

Make optional garnish just before serving.

Step 30

Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices).

Step 31

Cut slices into quarters.

Step 32

Place 6 to 8 pineapple quarters in border around top of cheesecake.

Tips

No special items needed.

Pina Colada Cheesecake with Coco-Nut Crust

Ingredients

Nutritional