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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
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can substitute spiced rum for orange juice for an alcohol-free version.
Prep time50 mins50 minutes, + cooling & chilling time
+ cooling & chilling time
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
1 lime, juiced
2 tsp vanilla bean paste
1/4 pineapple, peeled, finely chopped
Description
Served with passionfruit pulp and lime zest, this pina colada cheesecake will transport you to a tropical paradise.
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.
