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.
Pina Colada cheesecake
Sastojci / Ingredients
KORA / CRUST
- 300 gr mljevenog keksa / 300 gr ground biscuits
- 50 gr secera u prahu / 50 gr powdered sugar
- 50 gr kokosa / 50 gr coconut
- 100 gr otopljenog putera ili margarina / 100 gr melted butter
- 150 ml soka od ananasa (iz konzerve) / 150 ml pinapple juice
KREMASTI DIO / CREAMY PART
- 500ml vrhnja za slag / 500 ml whipping cream
- 1 krem fix (10gr) / 1 cream fix (10 gr)
- 400 gr krem sira / 400 gr cream cheese
- 100 gr secera u prahu / 100 gr powdered sugar
- 2 vanilin secera (20gr) / 2 vanilla sugar (20 gr)
- 1 zelatin (10gr) / 1 gelatin (10gr)
- 400 gr ananasa / 400 gr pinapple
PRELIV / TOPPING
- 200 gr bijele cokolade / 200 gr white chocolate
- 100 ml vrhnja za slag / 100 ml whipping cream
PRIPREMA:
1. Sjediniti sve suhe sastojke za koru, zatim dodati otopljeni puter i sok od ananasa. Sve fino sjediniti i staviti u kalup. Oblikovati koru i ostaviti u frizider dok pripremimo kremasti dio.
2. Umutititi vrhnje za slag, dodati krem fix i miksati dok se ne sjedini.Zatim dodati krem sir i sjediniti, pa dodati secer u prahu i vanilin secer i opet miksati dok se ne sjediniti, dodati zelatinu i sve fino umutiti. Na kraju dodajemo komadice ananasa i sjedinimo.Rasporedimo smjesu preko kore i ostavimo pola sata u frizider.
3. Za preliv stavimo bijelu cokoladu i vrhnje za slag u jednu serpu i zagrijavamo dok se ne otopi, povremeno promjesamo. Kad se smjesa fino sjediniti prelijemo preko kolaca i ostavimo da se ohladi 2-3 sata. Dekorisati po zelji.
#cheesecake #cheesecake recept #cheesecake recipe #pina colada
#kolac sa ananasom #pinapple cake #pinapple cheesecake
Unveiling the Best No Bake Piña Colada Cheesecake Recipe
This No Bake Pina Colada Cheesecake recipe is perfect for summertime parties! It's delicious, easy to make, and exceptionally creamy.
This cheesecake is sure to be a hit at your next party. It's simple to make, and requires just four ingredients. Plus, it's perfect for a summertime dessert. Whether you're hosting a pool party or just want to enjoy a delicious dessert, this Pina Colada Cheesecake recipe is the perfect choice!
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for .
Ingredients
Base
250 Grams of sweet cookies ( Nice )
100 Grams of melted butter
Cheesecake
750 Grams of softened cream cheese
400ml of thickened cream
1-2 Teaspoons of coconut extract
1.5 Cups of sugar
1 Cup of desiccated coconut
1.5-2 Cups of pineapple chunks
3 Tablespoons of thickened cream
Yellow food colouring if you want the cheesecake yellow
Pineapple coconut cheesecake | taste.com.au
For a tropical treat, try our easy baked cheesecake. It's made with creamy coconut milk and tangy crushed pineapple, then topped with toasted shredded coconut.
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Piña Colada Cheesecake- Foodie Files
Take your taste buds to paradise with this tropical Piña Colada Cheesecake! Enjoy this delectable dessert with friends and family, and for the adults, enjoy a splash of rum in the recipe, making it taste as yummy as the classic cocktail!
This recipe is from Julianne Bayer’s cookbook No Bake Treats! For more delicious desserts get the cookbook here! -
Read below for the recipe:
Servings: 8-10 slices
Ingredients:
For the crust:
11 oz (312 g) vanilla wafers
8 tbsp (115 g) unsalted butter
For the cheesecake:
24 oz (680 g) cream cheese, softened
½ cup (96 g) granulated sugar
3 tbsp (44 ml) heavy whipping cream
1 tbsp (15 ml) spiced rum, or 1 tsp imitation rum extract to avoid using alcohol
½ tsp coconut extract
2 cups (152 g) shredded coconut
For the topping:
1 cup (237 ml) heavy whipping cream
½ cup (65 g) powdered sugar
1 ½ cups (270 g) diced pineapples
14 to 16 Maraschino cherries for garnish
Preparation:
For the Crust:
1.) Prepare a 9 inch (23 cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel
2.) Grind the wafers into fine crumbs using a food processor or blender.
3.) In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted.
4.) In a separate medium-sized bowl, pour the melted butter into the crumbs and stir until there are no dry crumbs left.
5.) Pour the crumbs into your springform pan and press firmly into the bottom and up the sides to create a thick crust.
6.) Refrigerate the crust until the filling is ready.
For the Cheesecake:
1.) Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.
2.) Slowly add the sugar into the cream cheese while beating the mixture.
3.) Next, add the heavy whipping cream, spiced rum, and coconut extract.
4.) Start with the mixer on low speed to incorporate the liquid into the cream cheese mixture and then increase the speed to medium-high.
5.) Beat on medium-high for another 2 minutes, scraping down the bowl as needed.
6.) Lastly, add the shredded coconut and mix it into the cream cheese until well blended.
7.) Pour the filling into the prepared crust
8.) Cover with foil and refrigerate for 4 hours.
For the Topping:
1.) Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
2.) Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
3.) Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
4.) Remove the springform pan edge and use a large star tip to pipe the whipped cream on the outside edges of the cheesecake.
5.) Garnish with fresh pineapple when ready to serve.
6.) Top with cherries if desired.
Read more on our blog here! -
Shop all ITKWD here! -
PIÑA COLADA CHEESECAKE |No Bake, No Gelatin, No Eggs|CHEESECAKE DE PIÑA COLADA~Sin Horno| Griselle’s
#pinacoladacheesecake #nobakecheesecake #cheesecakesinhorno #cheesecakedepinacolada #grisellescakes
I got to say this dessert is so yummy and easy to make, not too sweet. Instead of adding sugar to the cream cheese, I added coconut cream which replaced the sugar. You can always add the sugar if you like instead. The only sugar I added to this dessert was the whipped cream which is only 3 Tbsp.
Always keep the dessert in the fridge until it's time to consume.
I hope you enjoyed the video and you get to make this delicious recipe. Thank you for watching and being part of my kitchen. Blessings!!
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Traducción :
Tengo que desirles que este postre es super delicioso y super fácil en preparar y no muy dulce. Yo remplace el azúcar en el queso crema utilizando crema de coco. Pero usted puede añadirle el azúcar si lo desea en vez de la crema de coco. La única azucar que añadi en este postre fue en la crema de batir y solo fueron 3 cds. Siempre mantenga el postre en la nevera hasta que sea el tiempo de consumir.
Espero que haya disfrutado del video y que trate la receta. Gracias una vez más por ver el video y ser parte de mi cocina. Bendiciones !
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