Pineapple and Coconut Cheesecake
A luscious, tropical cheesecake with pineapple and coconut milk.
Equipment
- 1 Stand mixer
Ingredients
Base:
- 300 grams sweet biscuits (Maria style or similar)
- 75 grams melted butter (unsalted)
- 2 tbsp sugar
- 3 tbsp grated coconut
Filling:
- 600 grams cream cheese at room temperature
- 2-3 eggs
- 50 grams grated coconut
- 50 ml coconut milk
- 50 grams pineapple pulp processed
- 200 grams sugar (≈ 1 cup)
- 3 tbsp all-purpose flour (≈ 25 g)
- 1 tsp vanilla extract
- A pinch of salt
Topping:
- 200 grams whipping cream
- 1 tbsp pineapple juice
- 2 tbsp sugar
- ½ tsp vanilla extract
Instructions
Prepare the base:
- Put the biscuits into a food processor and process until fine crumbs form.
- Add the sugar and grated coconut and mix.
- Pour in the melted butter and stir until everything is evenly moistened.
- Press the mixture into the base of a springform pan to form an even layer.
- Bake for about 8 minutes at around 160–170 °C.
Make the filling:
- In a mixing bowl, put the cream cheese, eggs, grated coconut, coconut milk, pineapple pulp, sugar, flour, vanilla extract, and salt.
- Mix with a blender until smooth and well combined.
Set up the bain-marie:
- Line the detachable-base pan with at least three layers of aluminum foil.
- Pour in the filling. Place the pan into a larger baking pan, then pour hot water into the larger pan until it comes halfway up the sides of the cheesecake pan.
- Bake at 160–170 °C for about 1.5 hours, topping up the water if needed.
Chill overnight:
- After baking, remove from the oven and cool.
- Let the cheesecake rest in the fridge overnight.
Prepare the topping:
- Whip the cream, pineapple juice, sugar, and vanilla extract until light and fluffy.
- Spread gently over the chilled cheesecake. Chill in the fridge for 30 minutes before serving.
Nutrition
Calories: 350kcal
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