Pineapple coconut cheesecake

Name: Pineapple coconut cheesecake
Prep time: 9 h 30 min
Cook time: 1 h
Total time: 10 h 30 min
Ingredients: 250g Nice biscuits, halved; 125g butter, melted; 2 x 250g packets cream cheese, chopped, softened; 141.90 gm caster sugar; 3 eggs; 126.25 gm coconut milk; 440g can crushed pineapple, drained; Toasted Shredded Coconut (see tip), to serve

4.6

(15)

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Prep Time: 570 minutes

Cook Time: 60 minutes

Total: 630 minutes

Servings: 10

Author : Kim Coverdale

bake afternoon tea morning tea

Ingredients

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250 grams Nice biscuits, halved125 grams butter, melted2 x 250 grams packets cream cheese, chopped, softened141.90 gm caster sugar3 eggs126.25 gm coconut milk440 grams can crushed pineapple, drainedToasted Shredded Coconut (see tip), to serve

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Instructions

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Step 1

Make cheesecake: Preheat oven to 160°C/140°C fan-forced. Grease a 20cm (base) springform pan. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate.

Step 2

Meanwhile, make filling: Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating until combined. Adding coconut milk. Fold in pineapple. Pour mixture into prepared pan. Place pan on a baking tray.

Step 3

Bake for 50 minutes to 1 hour or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Top with coconut. Serve.