For the ultimate entertaining dessert, make this show-stopping pineapple and coconut cheesecake. It's easy to cook and bursting with sweet tropical flavours.
Serves88
Cook time20 mins20 minutes
Prep time20 mins20 minutes, + 4 1/2 hours chilling & 5 mins cooling time
+ 4 1/2 hours chilling & 5 mins cooling time
Ingredients
250g Arnott’s Granita Biscuits
125g butter, melted
⅓ cup (25g) desiccated coconut
3 tsp gelatine powder
500g Philadelphia Cream Cheese, softened
½ cup (110g) caster sugar
300ml thickened cream
1 tsp coconut essence
1 (1.5kg) pineapple, cored, cut into thin wedges
40g butter, extra, chopped
⅔ cup (150g) caster sugar, extra
Shaved coconut, toasted, to serve
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Method
Step 1
Release the base from a 22cm (base measurement) springform pan. Invert. Spray with oil. Line the base and side with non-stick baking paper.
Step 2
Process biscuits in a food processor until finely crushed. Add melted butter and desiccated coconut. Process to combine. Transfer to prepared pan. Use the back of a spoon to press biscuit mixture firmly over the base of the pan. Place in the fridge for 30 mins to chill.
Step 3
Meanwhile, place ¼ cup (60ml) of boiling water in a heatproof bowl. Sprinkle with gelatine and use a fork to stir until gelatine dissolves. Set aside for 10 mins to cool.
Step 4
Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth. Add the cream and coconut essence and beat until well combined. Pour over the biscuit base and smooth the top. Cover with plastic wrap and place in the fridge for 4 hours or overnight to set.
Step 5
Melt half the chopped butter in a large frying pan over medium heat. Add half the pineapple and half the extra sugar. Cook for 5-8 mins, shaking the pan frequently and turning the pineapple once until it is caramelised. Remove to a plate. Repeat with remaining butter, pineapple and sugar. Set aside for 5 mins to cool. Remove the cheesecake from the pan. Arrange pineapple over the cheesecake and top with shaved coconut.
Prep time20 mins20 minutes, + 4 1/2 hours chilling & 5 mins cooling time
+ 4 1/2 hours chilling & 5 mins cooling time
Ingredients
250g Arnott’s Granita Biscuits
125g butter, melted
⅓ cup (25g) desiccated coconut
3 tsp gelatine powder
500g Philadelphia Cream Cheese, softened
½ cup (110g) caster sugar
300ml thickened cream
1 tsp coconut essence
1 (1.5kg) pineapple, cored, cut into thin wedges
40g butter, extra, chopped
⅔ cup (150g) caster sugar, extra
Shaved coconut, toasted, to serve
Description
For the ultimate entertaining dessert, make this show-stopping pineapple and coconut cheesecake. It's easy to cook and bursting with sweet tropical flavours.
Method
Step 1
Release the base from a 22cm (base measurement) springform pan. Invert. Spray with oil. Line the base and side with non-stick baking paper.
Step 2
Process biscuits in a food processor until finely crushed. Add melted butter and desiccated coconut. Process to combine. Transfer to prepared pan. Use the back of a spoon to press biscuit mixture firmly over the base of the pan. Place in the fridge for 30 mins to chill.
Step 3
Meanwhile, place ¼ cup (60ml) of boiling water in a heatproof bowl. Sprinkle with gelatine and use a fork to stir until gelatine dissolves. Set aside for 10 mins to cool.
Step 4
Use an electric mixer to beat the cream cheese and sugar in a bowl until smooth. Add the cream and coconut essence and beat until well combined. Pour over the biscuit base and smooth the top. Cover with plastic wrap and place in the fridge for 4 hours or overnight to set.
Step 5
Melt half the chopped butter in a large frying pan over medium heat. Add half the pineapple and half the extra sugar. Cook for 5-8 mins, shaking the pan frequently and turning the pineapple once until it is caramelised. Remove to a plate. Repeat with remaining butter, pineapple and sugar. Set aside for 5 mins to cool. Remove the cheesecake from the pan. Arrange pineapple over the cheesecake and top with shaved coconut.
