Name: Pineapple and Coconut Cheesecake
Prep time: 30 min
Cook time: 395 min
Total time: 425 min
Yield: 10
Ingredients: 180 g coconut macaroon; 60 g butter melted; 1 1/2 tsp gelatine powder; 2 tbs water; 250 g cream cheese softened; 1/4 cup caster sugar; 1 cup cream; 1/4 cup rum; 1 cup pineapple juice; 1/4 pineapple small thinly sliced halved lengthways

by jbansgrove Last updated on 07/09/2019

A grown up dessert. - jbansgrove

Ingredients

180 g coconut macaroon
60 g butter melted
1 1/2 tsp gelatine powder
2 tbs water
250 g cream cheese softened
1/4 cup caster sugar
1 cup cream
1/4 cup rum

Pineapple topping

1 cup pineapple juice
1/4 pineapple small thinly sliced halved lengthways

Method

Step 1

Process macaroons until fine. Add melted butter and process again until combined.
Step 2

Press mixture over base and sides of springform pan.
Step 3

Make filling by sprinkling gelatine over the water in small heatproof jug.
Step 4

Stand jug in a small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
Step 5

Beat cheese and sugar in small bowl with electric mixer until smooth; beat in cream.
Step 6

Stir in Malibu and gelatine mixture. Pour mixture over base and refrigerate overnight.
Step 7

Pineapple topping:Combine juice and pineapple in a medium frying pan. Simmer for about 10 minutes or until pineapple is soft.
Step 8

Remove pineapple from juice. Simmer juice for a further 5 minutes or until slightly thickened. Cool.
Step 9

Serve cheesecakes topped with pineapple and juice.

Equipment

1 jug
1 saucepan
1 bowl
1 electric mixer
1 frying pan

Recipe Notes

from Australia’s Best Recipes team

Use Malibu rum. For a child friendly version omit the Malibu and make with a pineapple jelly topping. Just make jelly as per packet instructions and let it partly set before pouring it over the cheesecake to set completely.