Leanne, from Te Awamutu...
Pina Colada Cheesecake
I have been asked for the receipe to this cheesecake many times.
This is an original recipe that I have developed over many years,
it has been tweeked here and tweeked there. Our family and friends have enjoyed this as a traditional Christmas cheesecake and it has even appeared at many dinner parties that we have been invited to over the years.
5 Votes
Since October 15th
Ingredients
- Base:
- 500 grams or 2 packets of Griffin's Krispie Biscuits
- 150 grams butter, melted
- Filling:
- 4 teaspoons gelatine
- 4 tablespoons water
- 500 gram pot cream cheese
- 500 grams pot sour cream
- 500 mls whipped cream
- 1 cup sugar
- 4 tablespoons lemon juice
- 3 teaspoons coconut essence
- 1 tin crushed pineapple - drained
- 1/2 to 1 cup shredded coconut
Directions
- Base:
- Finely crush biscuits.
- Combine the biscuit crumbs and butter and line the base and sides of a large spring form tin with biscuit mixture.
- Chill while preparing filling.
- Pour filling into prepared base.
- Chill until set.
- Filling:
- Combine gelatine and water and leave to swell for 10 minutes. Beat cream cheese until soft, add sour cream and beat until well combined.
- Add sugar, lemon juice and essence, beating until sugar dissolves.
- Dissolve gelatine in microwave for approx. 30 to 40 seconds or until melted, then add to the cheese mixture.
- Fold in the crushed pineapple and coconut, then finally fold in the whipped cream.
- Decorate as desired, I pipe whipped cream around the top of the cheesecake before it is served.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 8 to 10 depending on size of the slices | Nil, just setting time in refrigerator | Approx 30 minutes |
Comments
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I put 2 teaspoons rum in the base, a friend suggested putting it into the filling to your own taste of course!