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Pina Colada Cheesecake

Pina Colada Cheesecake is built on Unflavoured Gelatin, Sugar, Pineapple Juice, Eggs Separated, and Cream Cheese Softened. Scale it up or down for the number of people at the table.

Illustrative photo

Ingrediënten

• 2 envelope
• 3/4 cup
• 6 oz
• 3
• 3
• 1/4 cup
• 1/4 tsp
• 2
• 2 tbsp
• 1 tbsp
• 1 1/2 cup
• 1 cup
• 1/3 cup

Bereiding (voorbeeld)

1. 1

   Combine cookie crumbs, coconut and butter. Mix well. Press mixture evenly over bottom and up sides of an 8 or 9 inch pan. Chill.

2. 2

   Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice.

3. 3

   Let stand until gelatin has softened.

4. 4

   Place over low heat; stir until gelatin dissolves.

5. 5

   Remove from heat.

6. 6

   In large bowl, beat egg yolks well.

7. 7

   Gradually beat in hot gelatin mixture.

8. 8

   Cool.

9. 9

   In medium bowl, beat cream cheese until fluffy. Add to gelatin mixture; beat until well blended. Stir in rum and coconut extract.

10. 10

    Refrigerate gelatin mixture. Stir frequently as mixture thickens.

11. 11

    When consistency of unbeaten egg whites, remove from refrigerator.

12. 12

    In large bowl, beat eggs whites until foamy.

13. 13

    Fold egg whites into thickened gelatin mixture.

14. 14

    Turn into prepared crust.

15. 15

    Refrigerate 6 hours.

16. 16

    Combine crushed pinapple, sugar and cornstarch in saucepan.

17. 17

    Stir until cornstarch dissolves.

18. 18

    Cook over medium heat, stirring, until sauce boils and thickens slightly.

19. 19

    Chill.

20. 20

    Spoon over top of cheesecake.