Just one bite is enough to make you feel like you're at the beach - why not "go" to the sea today and make yourself a divine pina colada cheesecake?
Summer is approaching and many already they dream of a sea vacation. Even if the weather is capricious and it seems so summer probably won't be for a long time, ease the painful wait for the sun with a dessert that will take you straight to the beach!
Get ready the divine pina colada cheesecake, which will take some time, but you won't regret it. We promise!
RECIPE: DIVINE PINA COLADA CHEESECAKE
INGRIDIENTS
For the dough:
- 12 graham crackers
- ¼ cup sugar
- 6 tablespoons of melted butter
- ¼ tablespoon of salt
For the filling:
- 260 g of cream cheese
- ½ cup of sugar
- 1 cup of coconut milk
- 3 large eggs
- ¼ tablespoon of salt
- ¾ cup coconut chips
For the pineapple filling:
- 1 cup of sugar
- 9 egg yolks
- 1 cup of pineapple juice
- ¼ tablespoon of salt
- 10 tablespoons of butter
To serve:
- 2 cups whipped cream
- ¾ cup coconut chips (flakes)
- 16 Maraschino cherries
PREPARATION
Heat the oven to 160 degrees Celsius. Place baking paper in a 23 cm diameter baking pan.
Test preparation instructions: In a medium bowl, combine the crackers, sugar, butter and salt. Mix the ingredients well to form a smooth mass, which you then transfer to the baking tray. Spread it on the baking sheet with your fingers and bake it for 12 minutes. After baking, let it cool down.
Instructions for preparing the filling: mix cream cheese and sugar in a large bowl. After two minutes of mixing, a fluffy mass should form, to which you then add coconut milk, eggs and sugar. Add coconut chips to the ingredients.
After the cooled dough, spread the resulting mass. Bake it in the oven for 45 minutes. After baking, cool the dough, cover it with plastic film and chill it in the refrigerator for at least two hours.
Instructions for preparing the pineapple filling: combine sugar and egg yolks in a small pan. Later, mix in the pineapple juice, salt and butter. Mix the pineapple mixture for nine minutes at a medium temperature on the plate, then transfer it to a container and cool it in the refrigerator (1 hour).
Pour the pineapple filling over the dough, then the whipped cream. Sprinkle with coconut chips as well. Chill the divine pina colada cheesecake before serving. Cut it into cubes and garnish each with a cherry.
