How To make Pina Colada Cheesecake 2

Piña Colada Cheesecake Shooter

Piña Colada Cheesecake Shooter

Ingredients:

No-bake cheesecake mix
1/2 cup Blue Chair Bay Coconut Rum
1/2 cup pineapple bits
1/4 cup coconut cream
Graham cracker crumbs
Whipped cream

Directions:

1. Mix 1/2 cup Blue Chair Bay Coconut Rum into prepared no-bake cheesecake mix.
2. Add 1/2 cup pineapple bits.
3. Add 1/4 cup coconut cream, mix.
4. Layer with graham cracker crumbs, cheesecake mix, whipped cream, etc. until you have filled the shooter glass.
5. Top with whipped cream.

Pina Colada Cheesecake ( Cheesecake s kokosom i ananasom )

Savršen spoj kokosa i ananasa u obliku cheesecake-a. Jedan od mojih favorita.

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Sastojci / Ingridients

Konzerva 340 g ocijeđene mase / can of drained pineapple
200 g ili cijelo pakovanje grancereale keksa / of grancereale cookies
200 g abc sira ili nekog drugog krem sira / of cream cheese
100 ml vrhnja za šlag / of whipping cream
50 g šećera u prahu / of powder sugar
60 g margarina / of melted butter

za gornji sloj / for the topping:
150 ml vrhnja za šlag / of whipping cream
kokos po želji / coconut to taste

Music:

Let the Show Begin by HookSounds
Creative Commons — Attribution 4.0 International — CC BY 4.0

Music provided by Audio Library
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SUNDAY MORNING by Nicolai Heidlas Music
Creative Commons — Attribution 3.0 Unported— CC BY 3.0

Music provided by Audio Library
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Fotografija/Photography:


Kontakt/Contact: how2bakeit@hotmail.com

Pina Colada Cheese Cake!

TARTA FRÍA DE PIÑA COLADA | Postre sin horno | Quiero Cupcakes!

♡ Vídeo paso a paso para hacer una deliciosa tarta fría de piña colada ???? La he hecho sin alcohol para que más personas puedan disfrutar de ella. Aunque si le queréis poner, en el vídeo os explico cuándo hacerlo ???? Espero que os guste!!! ???????? ♡

Si te gusta el vídeo dale al “ME GUSTA” y comparte el enlace ????

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► Receta anterior: HELADO DE MENTA Y CHOCOLATE | CHOCO MINT ICE CREAM ➜
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►► INGREDIENTES ➜ 14-16 raciones / molde 23cm◄◄
► Molde desmontable 23 cm -

► BASE DE GALLETA
● 250g Galletas María hojaldradas o normales -
● 120g Mantequilla sin sal
● 50ml Jugo de piña (del que viene en la lata de piña) (OPCIONAL)
● 30g Coco deshidratado en polvo o rallado (OPCIONAL)

► RELLENO DE PIÑA Y COCO
● 200ml Leche de coco -
● 350g Piña en su jugo escurrida -
● 120g Azúcar blanco normal
● 120ml Jugo de piña (del que viene en la lata de piña)
● 15g (1 y 1/2 Cda-tbsp) Gelatina el polvo sin sabor o Grenetina o (9 hojas de gelatina)
● 400ml Nata para montar (crema de leche o crema para batir) 35% M.G
● 80g Coco deshidratado en polvo o rallado

► COBERTURA
● 350g Mermelada de piña
● 1 Cdta (tsp) Aroma en pasta de coco (esencia o extracto de coco) (OPCIONAL)
● 5g (1/2 Cda-tbsp) Gelatina el polvo sin sabor o Grenetina o (3 hojas de gelatina)
● 40ml Agua fría

►DECORACIÓN (OPCIONAL)
● Nata montada o crema chantilly
● Trocitos de piña
● Cerezas en almíbar
● Coco rallado

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SUSCRÍBETE
■ Quiero Cupcakes! ➜
■ En casa con Pam y Fer ➜

SÍGUEME EN
■ Facebook ➜
■ Twitter ➜
■ Instagram ➜

ELECTRODOMÉSTICOS
■ Horno ➜
■ Batidora KitchenAid ➜
■ Batidora de mano ➜
■ Placa inducción ➜

EQUIPO DE GRABACIÓN
■ Cámara principal ➜
■ Objetivo ➜
■ Tripode ➜
■ Iluminación ➜
■ Micrófono ➜
■ Grabadora ➜
■ Cámara para Vlogs ➜

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Música receta:
Italian Afternoon de Twin Musicom está sujeta a una licencia de Creative Commons Attribution (
Artista:

Piña Colada Cheesecake | Delish UK

This piña colada cheesecake is the taste of summer and is a super fun dessert to create. Using coconut, pineapple and rum, its tropical flavours are perfect to end a summertime feast.

200 g Nice biscuits
100 g salted butter, melted
400 g tin coconut milk, chilled for 1 hour
25 ml dark rum
1/2 tsp. vanilla extract
100 g icing sugar
300 ml whipping cream
500 g full-fat cream cheese, softened
Juice 1 lime
20 g desiccated coconut, toasted
435 g tin crushed pineapple with juice
1 tbsp. cornflour
2 tbsp. golden syrup
8-12 cocktail cherries

1.Grease and line a 21cm spring form tin and line. For the biscuit base, bash the Nice biscuits to crumbs in a zip seal bag using a rolling pin or in the food processor. Stir in the melted butter and press into an even layer into the base of the tin. Chill for 20mins.
2.Using a spoon, scoop the firm white part of the coconut milk into a mixing bowl, leaving behind the watery part. You should have about 180g of solid coconut cream. Add rum, vanilla and icing sugar and whip for 2-3mins until thickened.
3.In a separate bowl, beat the whipping cream to firm peaks. Put about 1/3 of the whipped cream into a piping bag or small bowl to decorate with. Set aside. Fold the rest of the whipped cream into the coconut mixture before combining with the softened cream cheese and ½ of the lime juice. Sprinkle about 1 tbsp of the toasted coconut into the mixture before spooning onto the biscuit base. Tap the tin against the work surface to get rid of any air bubbles. Chill for 1hr.
4.Meanwhile, for the pineapple sauce, if using fresh pineapple use a stick blender to process until almost completely smooth.
5.In a saucepan over medium heat, bring remaining pineapple, ½ lime juice, golden syrup and cornflour to a simmer. Stir until combined. Cook, stirring regularly, for 5-8mins until thick and glossy. Set aside to cool for at least 10mins. 10. After the cheesecake has chilled for 1hr, spoon blobs of pineapple sauce (about half the mixture) across the surface of the cheesecake. Using a round bladed knife, drag through the pineapple to swirl. Return to the fridge and chill the cheesecake for at least 6hrs or overnight.
6.Before serving, remove the cheesecake from the tin and peel off the baking paper. Pipe 8-12 swirls of the reserved whipped cream around the edge of the cheesecake and top each with a cocktail cherry. Sprinkle with the rest of the toasted coconut and serve the remaining pineapple sauce on the side of each slice.

Piña Colada Cheesecake | La Vainilla Recetas

Smooth, creamy cheesecake that tastes like piña colada. Layers of pineapple chunks and coconut topped with coconut flavored cheesecake.

Receta en Español

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