THEME: Pi�a Colada Cheesecake
Jamie R
Posted By: Pam~Gator Town, FL
Date: July 24th 2003
Board: Daily Recipe Swap at RecipeLink.com
Source: Haliimaile General Store
This very large, tall cake should be made a day ahead so that it can
be refrigerated overnight.
3 cups finely ground graham cracker crumbs (12 ounces)
1 cup shredded unsweetened coconut (2 ounces) divided *
2-1/2 cups granulated sugar, divided *
6 tablespoons unsalted butter, melted
2-1/2 cups coarsely chopped fresh pineapple, from a 2 1/2 pound
pineapple-or a 16 ounce can of crushed pineapple packed in its own
juice, drained; then delete Step 2
1/4 cup light brown sugar
3 pounds cream cheese, at room temperature
5 eggs
1/2 cup unsweetened coconut milk
2 cups heavy cream
1/4 cup cream of coconut, such as Coco Lopez brand
2 teaspoons vanilla
In a large bowl, toss together the graham cracker crumbs, *3/4 cup of
the shredded coconut and *1/4 cup of the granulated sugar. Using a
fork, stir in the melted butter. Transfer the crumb mixture to a
10-by-3 inch spring form pan and press evenly all over the bottom and
up the sides of the pan. Refrigerate for 15 minutes. Preheat the oven
to 350�F.
In a medium nonreactive saucepan, stir together the pineapple and
brown sugar. Bring to a simmer over moderate heat and cook until soft
and syrupy, about 10 minutes. Drain and set aside to cool. Reserve
the syrup for another use.
Using an electric mixer, beat the cream cheese and the remaining
*2-1/4 cups granulated sugar at medium speed, scraping the bowl. Beat
in the eggs one at a time, blending well after each addition. Beat in
the coconut milk. Pour one-fourth of the cream cheese mixture into
the chilled crust. Spoon the cooled pineapple on top in an even
layer. Pour the remaining cream cheese mixture over the pineapple.
Bake for 1-1/2 hours, then prop open the oven door and let the cake
cool completely in the oven. Refrigerate the cake overnight.
Preheat the oven to 350�F. Spread the remaining *1/4 cup shredded
coconut on a baking sheet and toast until golden, about 5 minutes.
Let cool.
In a medium bowl, whip the heavy cream, cream of coconut and vanilla
until stiff. Unmold the cheesecake on a platter. Spread or pipe the
coconut cream over the top. Sprinkle the toasted coconut over the
cream.