Pina colada cheesecake

Served with passionfruit pulp and lime zest, this pina colada cheesecake will transport you to a tropical paradise.

Pina colada cheesecake

Serves

20

Prep

50m

Note: + cooling & chilling time

Cooking

1h 15m

Ingredients

  • 400g digestive biscuits, broken
  • 1 cup (75g) shredded coconut
  • Pinch of salt
  • 150g butter, melted
  • 750g Coles Cream Cheese, softened
  • 400g Coles Coconut Milk
  • 1 cup (220g) caster sugar
  • 2 tsp vanilla bean paste
  • 2 limes, rind finely grated, juiced
  • 3 Coles Australian Free Range Eggs
  • 1/4 cup (35g) plain flour
  • 1 mango, stoned, peeled, thinly sliced

PINEAPPLE-RUM CARAMEL

  • 1 cup (220g) caster sugar
  • 1/3 cup (80ml) spiced rum or orange juice
  • 1 lime, juiced
  • 2 tsp vanilla bean paste
  • 1/4 pineapple, peeled, finely chopped

Method

STEP 1 

Preheat oven to 180°C. Grease the base of a 22cm springform pan and line with baking paper. Place the biscuit, coconut and salt in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a straight-sided glass to spread and press over the base and side. Place in fridge for 30 mins to chill.

STEP 2 

Place the cream cheese, coconut milk, sugar, vanilla, lime rind and lime juice in a clean food processor and process until smooth. Add the eggs and flour and process until smooth. Pour into the biscuit base. Bake for 1-11/4 hours or until almost set. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 1 hour to cool. Place in the fridge for 2 hours to chill.

STEP 3

Meanwhile, to make pineapple-rum caramel, place the sugar and 1/4 cup (60ml) water in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, brushing down the side of the pan with a pastry brush dipped in water, for 5-6 mins or until mixture thickens and is a dark caramel colour. Remove from heat. Carefully add the rum or orange juice, lime juice and vanilla. Cook over medium heat, stirring, for 2-3 mins or until mixture is smooth and combined. Set aside to cool slightly. Stir in pineapple. Transfer to a heatproof bowl and place in the fridge for 1 hour to chill.

STEP 4

Transfer cheesecake to a serving plate. Top with mango slices. Drizzle with pineapple-rum caramel to serve. 

SERVE WITH passionfruit pulp and lime zest

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.