Try now the Piña Colada Cheesecake recipe and your children will adore it. Garnish with pineapple rings, cherries and chocolate.
1 ½ cup of Tea Biscuits, finely ground
2 Tbsps Sugar
¼ cup of Coconut
900g Creamy Cheese
¼ cup of Coconut Milk
1 can of Velor Canned Cream Plain
¼ cup of Pineapple Juice found in a can of Goody Pineapple Tidbits
1 tsp Vanilla
½ tsp Goody Natural Sugar Cane Vinegar
2 Tbsps Starch or Flour
1 ½ cup of Sugar
1 ½ cup of Goody Pineapple Tidbits
1 can of Goody Pineapple Slices
Cherries to taste
Chocolate Coconut Balls
1.Heat the oven at 180oC.
2.Mix all the biscuit layer ingredients together. Place them in the cheesecake sheet and roll out well. Place the sheet in the oven for 10 minutes, then take it out and let it cool.
3.In an electric mixer, mix the cheese until it becomes creamy, then add the coconut, cream, pineapple juice, vanilla, vinegar and starch and mix them. Add the eggs and sugar, and mix them lightly using a wooden spoon until they are combined; and then add the pineapple tidbits. Pour the mixture over the biscuits layer.
4.Place the sheet in a water bath, and place it in the oven for an hour. Take it out and let it cool for a bit, then refrigerate it and leave it overnight to cool.
5.When serving, garnish the cheesecake’s top with pineapple rings, cherries, and chocolate.
You can increase the biscuits’ amount if you prefer a thicker layer.