Pina Colada Cheesecake With Coco Nut Crust Recipes

PINA COLADA CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired., ,

PINA COLADA CHEESECAKE

Steps:

• Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
• Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
• Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
• Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.

PINA COLADA CHEESECAKE WITH COCO-NUT CRUST

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.