Wednesday’s Specials: Piña Colada Cheese Cake

A few days ago I found this recipe on Denisa’s Daily Dream Decor and it simple looked delicious. So, I had to share it with you 🙂

Ingredients:

Ground:

• 340 g oatmeal coconut cookies
• 50g desiccated coconut (optional)
• 100 g butter

Cheese :

• 1 kg cottage cheese (fat or semi-skimmed)
• 250g mascarpone
• 3 full tablespoons cornstarch
• 1 and 1/2 cup sweetened condensed milk canned
• 5 eggs
• 2 egg yolks
• 1 can of pineapple (565 g)
• 1 can of coconut milk (400 ml)
• optional: 25 ml coconut liqueur

Upper:

• 300 – 400 g of a thick Greek yogurt or sour cream for decoration
• optional: pineapple leaves, coconut chips

Preparation:

• Lay the bottom of a springform pan with baking parchment paper, letting the paper hoop on the outside.
• Ground: lay the finely crushed cookies mixed with grated coconut and melted butter on the bottom and sides of the pan, firmly pressing. Refrigerate.
• Remove the pineapple from the can and drain in a sieve. Mix the pineapples in a blender to obtain a puree.
• Open the can of coconut milk and collect the clotted cream on top (a little less than half a can). The remaining liquid coconut can be used later, for example for curry or cocktails (such as pina colada).
• Mix the cottage cheese in a food processor then put it into a large bowl. Preheat the oven to 180 degrees C. To the milled curd add the mascarpone cheese and potato flour and mix everything on low-speed mixer. Then mix with condensed milk (keep about 1/4 cup of milk). Add the eggs and yolks mixing after each one for about 15 seconds at low-speed, to connect the components. Then mix with coconut cream, pineapple puree and coconut liqueur, if using.
• Pour the mass into the pan and put in the oven. Bake for 15 minutes. Then reduce the temperature to 120 degrees C and bake for 100 minutes. After baking, pull out the cheesecake from the oven and pour in the mixture of Greek yogurt or sour cream with the remaining condensed milk. Bake cheesecake for 15 minutes as before at 120 degrees C.
• Let the cheesecake cool completely. After cooling, trim with a knife at the sides of the springform pan, remove the ring and put in the fridge overnight. Before serving, garnish with pineapple and grated coconut.

Source: Kwestiasmaku via Daily Dream Decor

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