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Recipes

Tropical Toffee Pineapple & Coconut Cheesecake

Recipe created for Dole

A really special cheesecake, great for festive occassions or a special dessert.

Ingredients

  • 140g milk arrowroot biscuits
  • 85g butter, melted
  • 900g cream cheese at room temperature *
  • 200g sour cream
  • 250g caster sugar
  • 1 tbsp vanilla bean paste ( available in most supermarkets)
  • zest and juice of 2 limes
  • 3 large eggs plus 1 yolk
  • 3 tbsp plain flour
  • 1 cup desiccated coconut
  • 1 Dole Tropical Gold pineapple, peeled, cored, and chopped into ½ cm slices
  • additional 100g caster sugar
  • 2 tbsp water
  • ¼ cup rum (or you can substitute with water)

Method

  1. Preheat the oven to 150C (fan-bake setting if available).
  2. Line the sides of a greased 23cm spring form cake tin with non-stick baking paper.
  3. Place the biscuits into a blender and blitz with the melted butter until you have crumbs.
  4. Press the mixture into the bottom of the pan and place in the refrigerator.
  5. Place the cream cheese and sour cream into a mixing bowl and whisk with an electric beater until smooth.
  6. Add the sugar, vanilla bean paste, lime zest and juice and whisk until smooth. Then whisk in the eggs and yolk one at a time.
  7. Add the flour and coconut and whisk until combined.
  8. Remove the tin with crumb base from the fridge and pour in the filling. Smooth over evenly.
  9. Bake 40-50 minutes, the cake should have a slight wobble in the centre when cooked. Cool in the oven with the door ajar for 2 hours and then chill overnight.
  10. On the day, prepare the fresh Tropical Gold pineapple.
  11. Place the 100g sugar and 2 tablespoons water in a medium-sized pot, and simmer together without stirring until it caramelises and turns brown.
  12. Remove from the heat, and being careful to avoid any spitting sugar, pour on the rum.
  13. Bring back to a simmer and add the pineapple. Simmer for 2 minutes stirring constantly. Set aside to cool to room temperature.
  14. To serve, remove the chilled cheesecake from the tin and peel off any paper. Place on a serving dish and pile high with the pineapple and pour over the rum syrup.

* It is essential to use room temperature cream cheese to avoid lumps.

Serves 12

Recipe © Copyright Genevieve Knights 2011

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