I absolutely adore cheesecake. However I have only made a baked cheesecake a couple of times. I usually go for the easier no bake ones. So when I saw that cheesecakes were one of the challenges for the bakers I knew that I had to make one.
Cheesecake is definitely one of my most favourite desserts.
At the moment I have a real passion for coconut ingredients. I regularly use coconut oil, coconut milk and coconut flour. So when I was thinking of what my favourite summer flavours were what came to mind?
Yes, you guessed it, coconut!
But I did not want to make just a coconut cheesecake I wanted to add more flavours. This led me to one of my favour cocktails, Pina Colada. Pineapple and coconut are such a classic combination, I knew they would be perfect for this weeks challenge.
I have got the basic weights from BBC Good Food and have adapted the recipe.
Here is my Pina Colada Cheesecake...
Pina Colada Cheesecake
225g Nice biscuits
100g melted unsalted butter
600g full fat soft cheese
2 eggs, plus 2 egg yolks
4 tbsp coconut flour
175g golden caster sugar
50g desiccated coconut
3 tbsp pineapple juice
For the topping
200g pineapple, chopped
20mls white rum
Coconut milk yogurt
1 - Heat the oven to 180C/160 fan/gas mark 4
2 - Line a 23cm spring form tin with greaseproof paper
3 - Place the Nice biscuits and the melted butter in a food processor and blitz until you have fine bread crumbs
4 - Place the biscuit and butter mix in the tin and press firmly down, place the tin in the fridge to chill while you prepare the filling mixture
5 - Place the mascarpone, soft cheese, eggs, egg yolks, desiccated coconut, golden caster sugar, coconut flour and pineapple juice in a large mixing bowl and whisk together until all of the ingredients are evenly combined
6 - Remove the tin from the fridge a pour over the filling mixture
7 - Place in the centre of the ore heated oven and bake for 50 - 55 minutes or until it has an even wobble
8 - Turn off the oven and leave the cheesecake inside to cool
9 - Place the white rum in a bowl and add the pineapple chunks, cover and leave to soak, stirring occasionally
10 - Once the cheesecake is completely cool remove from the oven and remove the tin
11 - For the topping spoon on a layer of the coconut milk yogurt, arrange the pineapple chunks over the top and sprinkle over the desiccated coconut
This cheesecake is full of the flavours of summer and really is worth the extra effort. Waiting for it to cool really is the hard part!
As always I am joining in with the Great Bloggers Bake Off. Week 4 it is hosted by Utterly Scrummy Food For Families and week 5 will be here on Hijacked By Twins for free from week which I cannot wait for!