Piña colada cheesecake

Cheesecake (Slovene: sirova torta) is a popular American dessert that you will never tire of! Especially because you can play around with the ingredients endlessly.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 160 g Breadcrumbs, dried

  • 40 g Coconut, flakes

  • 80 g Butter, unsalted

Filling

  • 500 g Pineapple, compote

  • 3 spoons Sugar, brown

  • 30 ml Alcohol, Rum

  • 800 g Cheese, creamy

  • 200 g Sugar, white

  • 32 g Wheat flour, white, multi-purpose

  • 4 pieces Egg, fresh

  • 120 ml Coconut milk

  • 1 teaspoon Vanilla, extract, natural

  • 4 spoon Coconut, flakes

Steps

  1. Melt the butter in a small pot. Remove the pot from the heat and let the butter cool slightly. In a bowl, crush the cookies and mix them with coconut flour. Knead the cookies and coconut well with the melted butter. Line the bottom of a 26 cm diameter cake pan with the cookie mixture, pressing it down with your hands, then place it in the refrigerator for 30 minutes.

  2. Drain the pineapple chunks from the can well (reserve the juice). Place the drained chunks in a pot. Add brown sugar and white rum and cook over moderate heat, stirring, for about 10 minutes. Remove the pot from the heat and let the pineapple cool slightly for 10 minutes. After 10 minutes, drain the pineapple chunks and pour the liquid into a bowl.

  3. Preheat the oven to 175 degrees Celsius. In a large bowl, mix the cream cheese, sugar, and flour with an electric mixer. Mix on medium speed for about 3 minutes. Gradually (one after the other) mix in the eggs. Finally, mix in the coconut milk and vanilla. Pour half of the batter onto the cookie base. Spread the pineapple chunks over the batter and pour the remaining batter over them. Place the cake pan in the preheated oven for 45 to 55 minutes.

  4. Toast the coconut flakes in a dry pan until golden brown. Shake the pan several times while toasting to prevent the flakes from burning. When the cheesecake is golden brown on the surface, remove it from the oven, sprinkle with the toasted coconut flakes, and let it cool completely. Chill the cooled cake in the refrigerator for at least 6 hours.

  5. Pour the reserved pineapple juice from the can and the juice left from cooking the pineapple into a pot. Heat slowly over moderate heat to thicken the liquid slightly. Cut the cheesecake into pieces of any size, serve on plates, drizzle with the thickened juice, and serve.

Nutrition Information (Per 100g)

  • Calories: 275.49 kcal
  • Fat: 18.16 g
    • Saturated Fat: 10.18 g
  • Carbohydrates: 22.71 g
    • Sugars: 15.25 g
  • Protein: 4.6 g
  • Fiber: 0.28 g

Advice

Its best to chill the cheesecake in the refrigerator overnight! Instead of canned pineapple, you can also use fresh pineapple.