Ingredients

  • Serves 2-4
  • Crust:

    105 g/ 7 pcs Digestive biscuits

    45 g cup of desiccated coconut

    60 g, unsalted butter, melted

    1 ½ tbsp coconut sugar

    ⅛ tsp salt

    Filling:
    500 g cream cheese, softened

    500 m box coconut milk, refrigerated

    3 tbsp condensed milk

    2 tbsp heavy cream

    ¼ cup fresh lime juice

    100 g caster sugar

    90 g icing sugar

    8 g unflavoured gelatin

    Pineapple Curd:

    250 ml pineapple juice

    190 g fine white sugar

    3 large eggs

    2 large egg yolks

    1 ½  tbsps lemon juice

    113g unsalted butter, cubed, cold

    Cream Cheese Frosting:

    110g butter, slightly softened but not melted

    90g cream cheese, softened

    2 tbsp coconut milk/cream

    90g icing sugar

    ¼ tsp salt

    1 tsp lime zest

    1 tsp lime juice

    Decoration:

    Toasted coconut flakes

    Fresh pineapple slices, (soaked in rum for 2 hours then dried)

    Lime Zest

Pina Colada Cheesecake (Bánh Phô Mai Kem Pina Colada)
Recipe Courtesy of
Asian Food Network

Pina Colada Cheesecake (Bánh Phô Mai Kem Pina Colada)

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Inspired by the cocktail, this beautiful Pina Colada cheesecake features a coconut cookie crust and cream cheese filling. It is topped with pineapple curd, toasted coconut, rum-soaked pineapple and cream cheese frosting.
  • Medium
  • 30 min
  • 15 min
  • 10 min
  • 27 steps
  • 28 Ingredients
  • Medium
  • 27 steps
  • 28 Ingredients
  • 30 min
  • 15 min
  • 10 min

Directions

  1. Make the Crust

    • Put the desiccated coconut in a small, dry frying pan and stir over medium heat till toasted and golden. Remove from heat.

    • Use a pestle to crush the biscuits into a fine powder.

    • Combine the coconut, crushed biscuit, coconut sugar, salt and butter into a bowl and mix thoroughly.

    • Press the mixture into the bottom of a 8-inch springform pan and chill till needed.



  2. Prepare the Filling

    • In a microwave or on the stove, heat the lime juice till hot. Sprinkle with the gelatine and allow it to sit for 5 minutes. Stir well.

    • Stir the condensed milk into the lime juice mixture and allow to fully cool.

    • Without shaking it, take the box of coconut milk out of the fridge, cut off the top, and scoop out the cream (which would have risen to the top) into a large bowl. The remaining liquid at the bottom of the box can be used for the frosting.

    • Beat the coconut cream and powdered sugar on high speed with a hand mixer till it forms smooth peaks and refrigerate till needed.

    • Place the cream cheese and sugar in a medium bowl and beat on medium speed till smooth.

    • Add the sour cream and lime juice mixture and mix till well combined.

    • Gently fold the whipped coconut cream into the cream cheese mixture in 2 -3 batches.

    • Pour the mixture onto the biscuit crust and place in the fridge for a minimum of 6 hours to set.

    • Lime can be substituted with lemon. 
    • You can also use any semi-sweet biscuit or cracker such as Marie biscuits, wafers, graham crackers or wholewheat biscuits.
    • Omit the rum if that’s your preference.


  3. Cook the Curd

    • In a small pot,  simmer the juice over low heat until reduced to ¼ cup or 60 ml and allow to cool in the pot.

    • Whisk together the sugar and lemon juice in a bowl, then whisk in the eggs and egg yolks till well combined. 

    • Add the cooled pineapple juice, stirring well, then return to the pot and heat the mixture over low heat, always stirring - do not boil.

    • Once the sugar is all dissolved, add the butter cubes 2-3 at a time, allowing to fully absorb before adding more.

    • Cook, stirring for 5-6 mins until thickened, shiny and coating the back of the spoon. Remove from heat and chill til needed.

    Cook the Curd


  4. Make the Frosting

    • In a medium bowl, beat the butter and cream cheese on medium speed with a hand mixer till smooth.

    • And the salt, lime juice and zest and mix well.

    • Mix in the icing sugar at low speed, 2-3 tbsp at a time.

    • Add the coconut cream in 2 -3 batches in between the icing sugar.

    • The frosting can now be piped over the cheesecake or chilled till ready to use.

    • The cheesecake needs to be thoroughly chilled, minimum 6 hours, ideally 24.
    • If your pineapple curd does not set, continue stirring over low heat, till it does but do not boil it.
    • If the frosting is too thick, add a little bit more coconut cream. If it is too thin, add a bit more icing sugar.


Assemble & Serve!

  • Unmold the cheesecake.

  • Smooth 3/4 cup of pineapple curd into a circle on the cake.

  • Pipe or smooth the frosting around the rim.

  • Decorate with rum-soaked pineapple slices,  toasted coconut flakes and additional lime zest.

  • Served chilled.

Assemble & Serve!
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    Ingredients
    • Serves 2-4
    • Crust:

      105 g/ 7 pcs Digestive biscuits

      45 g cup of desiccated coconut

      60 g, unsalted butter, melted

      1 ½ tbsp coconut sugar

      ⅛ tsp salt

      Filling:
      500 g cream cheese, softened

      500 m box coconut milk, refrigerated

      3 tbsp condensed milk

      2 tbsp heavy cream

      ¼ cup fresh lime juice

      100 g caster sugar

      90 g icing sugar

      8 g unflavoured gelatin

      Pineapple Curd:

      250 ml pineapple juice

      190 g fine white sugar

      3 large eggs

      2 large egg yolks

      1 ½  tbsps lemon juice

      113g unsalted butter, cubed, cold

      Cream Cheese Frosting:

      110g butter, slightly softened but not melted

      90g cream cheese, softened

      2 tbsp coconut milk/cream

      90g icing sugar

      ¼ tsp salt

      1 tsp lime zest

      1 tsp lime juice

      Decoration:

      Toasted coconut flakes

      Fresh pineapple slices, (soaked in rum for 2 hours then dried)

      Lime Zest

    Nutrition
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