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Pina Colada Cheesecake

By The Canadian Living Test Kitchen

Tested till perfect

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Pina Colada Cheesecake

This recipe makes 16 servings

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Nutritional Info

Per serving: about -
cal 418
pro 6 g
total fat 25 g
sat. fat 16 g
carb 45 g
fibre 1 g
chol 103 mg
sodium 211 mg
% RDI: -
calcium 5
iron 9
vit A 25
vit C 8
folate 7

Take your taste buds to the tropics, The rich coconut flavour of a pina colada livens up a cheesecake that's topped with sunny caramelized pineapple and served with a golden sauce.

Ingredients

  • 1-1/2 cups vanilla wafer cookie crumbs, (about 45 cookies)
  • 1/2 cup shredded  sweetened coconut, toasted
  • 3 tbsp butter, melted
  • Filling:
  • 3 pkg (each 8 oz/250 g) cream cheese, softened
  • 1 cup coconut cream
  • 3/4 cup granulated sugar
  • 1 can (14 oz/398 mL) crushed pineapples, drained
  • 2 tsp vanilla
  • 3 eggs
  • Pineapple Caramel Sauce:
  • 2 cans (each 14 oz/398 mL) sliced pineapple
  • 1 cup granulated sugar
  • Topping:
  • 2 tbsp granulated sugar

Preparation

In bowl, stir cookie crumbs with coconut; stir in butter until moistened. Lightly grease 9-inch (2.5 L) springform pan. Centre on square of heavy-duty foil; press to side of pan. Press mixture evenly into pan. Bake in centre of 325°F (160°C) oven for 15 minutes or until golden and firm to the touch. Let cool on rack.

Filling: Meanwhile, in food processor, blend cream cheese until smooth. Add coconut cream, sugar, pineapple and vanilla; blend well. Add eggs; mix untiI just blended. Pour over crust.

Place pan in larger pan. Pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in centre of 325°F (160°C) oven for 1 hour and 15 minutes or until edge is set and centre is still jiggly. Turn off oven; let cheesecake cool in closed oven for 1 hour.

Peel foil from pan; let cool completely in pan on rack. Refrigerate for 4 hours or until chilled. (Make-ahead: Cover with plastic wrap and refrigerate for up to 3 days.) Remove pan side.

Pineapple Caramel Sauce: Meanwhile, drain pineapple juice into small saucepan; reserve slices. Heat juice over medium heat. In heavy saucepan, stir sugar with 1/3 cup (75 mL) water over medium heat until dissolved. Increase heat to medium-high; cover for 1 minute. Uncover and boil, without stirring, until pale caramel colour. Stirring constantly and averting face, slowly pour in hot juice; boil vigorously, uncovered, for 5 minutes or until reduced to 1-1/4 cups (300 mL).

Cover and refrigerate for at least 6 hours or until thickened. (Make-ahead: Refrigerate for up to 3 days.)

Topping: Pat pineapple slices dry; arrange on rimmed baking sheet. Sprinkle with sugar. Broil for 10 minutes or until golden and caramelized. Let cool. (Make-ahead: Cover with plastic wrap and refrigerate for up to 6 hours.) Arrange overlapping slices on cheesecake. With spoon, drizzle sauce decoratively over each dessert plate; top with slice of cheesecake.

Additional information :

Tip: Garnish with fresh coconut. Using zester, scrape coconut meat into enough strands to make 1/2 cup (125 mL); in small bowl, toss with 1 tbsp (15 mL) granulated sugar and let stand overnight. Spread strands (or substitute unsweetened flaked coconut) on rimmed baking sheet; bake in 350°F (180°C) oven for 3 to 5 minutes or until golden.

Source : © CanadianLiving.com

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