Piña Colada Cheesecake | Delish UK
This piña colada cheesecake is the taste of summer and is a super fun dessert to create. Using coconut, pineapple and rum, its tropical flavours are perfect to end a summertime feast.
200 g Nice biscuits
100 g salted butter, melted
400 g tin coconut milk, chilled for 1 hour
25 ml dark rum
1/2 tsp. vanilla extract
100 g icing sugar
300 ml whipping cream
500 g full-fat cream cheese, softened
Juice 1 lime
20 g desiccated coconut, toasted
435 g tin crushed pineapple with juice
1 tbsp. cornflour
2 tbsp. golden syrup
8-12 cocktail cherries
1.Grease and line a 21cm spring form tin and line. For the biscuit base, bash the Nice biscuits to crumbs in a zip seal bag using a rolling pin or in the food processor. Stir in the melted butter and press into an even layer into the base of the tin. Chill for 20mins.
2.Using a spoon, scoop the firm white part of the coconut milk into a mixing bowl, leaving behind the watery part. You should have about 180g of solid coconut cream. Add rum, vanilla and icing sugar and whip for 2-3mins until thickened.
3.In a separate bowl, beat the whipping cream to firm peaks. Put about 1/3 of the whipped cream into a piping bag or small bowl to decorate with. Set aside. Fold the rest of the whipped cream into the coconut mixture before combining with the softened cream cheese and ½ of the lime juice. Sprinkle about 1 tbsp of the toasted coconut into the mixture before spooning onto the biscuit base. Tap the tin against the work surface to get rid of any air bubbles. Chill for 1hr.
4.Meanwhile, for the pineapple sauce, if using fresh pineapple use a stick blender to process until almost completely smooth.
5.In a saucepan over medium heat, bring remaining pineapple, ½ lime juice, golden syrup and cornflour to a simmer. Stir until combined. Cook, stirring regularly, for 5-8mins until thick and glossy. Set aside to cool for at least 10mins. 10. After the cheesecake has chilled for 1hr, spoon blobs of pineapple sauce (about half the mixture) across the surface of the cheesecake. Using a round bladed knife, drag through the pineapple to swirl. Return to the fridge and chill the cheesecake for at least 6hrs or overnight.
6.Before serving, remove the cheesecake from the tin and peel off the baking paper. Pipe 8-12 swirls of the reserved whipped cream around the edge of the cheesecake and top each with a cocktail cherry. Sprinkle with the rest of the toasted coconut and serve the remaining pineapple sauce on the side of each slice.
PIÑA COLADA CHEESECAKE ???? Who would you make it for? #shorts
#dessert #cheesecake #coconut #pinacolada
Crust:
• 15 crushed graham cracker sheets
• 6 tbsp unsalted butter
• 2 tbsp lightly packed brown sugar
Cheesecake
• 40oz softened cream cheese
• 1 1/2 cups powdered sugar
• 1 1/2 tablespoons vanilla extract
• 1 cup coconut cream
• 4 oz rum (preferably dark, you can use coconut rum too)
• 1 cup fresh pineapple (pureed in a food processor)
Preparation
• Prepare your crust by mixing crushed grahams and melted butter, then shape it in a 9inch springform cake pan
• Mix your cheesecake filling ingredients in a large bowl until well combined! Mix should be smooth and silky
• Refrigerate over night (or at least 5 hours)
• Slice, serve and enjoy!
Unveiling the Best No Bake Piña Colada Cheesecake Recipe
This No Bake Pina Colada Cheesecake recipe is perfect for summertime parties! It's delicious, easy to make, and exceptionally creamy.
This cheesecake is sure to be a hit at your next party. It's simple to make, and requires just four ingredients. Plus, it's perfect for a summertime dessert. Whether you're hosting a pool party or just want to enjoy a delicious dessert, this Pina Colada Cheesecake recipe is the perfect choice!
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for .
Ingredients
Base
250 Grams of sweet cookies ( Nice )
100 Grams of melted butter
Cheesecake
750 Grams of softened cream cheese
400ml of thickened cream
1-2 Teaspoons of coconut extract
1.5 Cups of sugar
1 Cup of desiccated coconut
1.5-2 Cups of pineapple chunks
3 Tablespoons of thickened cream
Yellow food colouring if you want the cheesecake yellow
Non - Bake Pina colada cheesecake
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Recipe for Cookie base:
6-8 digestive biscuits, crushed
¼ cup melted butter
Cheesecake Filling:
1 block cream cheese
½ cup sugar
¼ cup coconut cream
1 tsp vanilla extract
1 cup whipped cream
½ cup (or 1 small tin )cubed pineapple
¼ cup pineapple juice
Toppings:
shredded coconut
powdered sugar
Jar of Morello cherries
cubed pineapple
Pina Colada Cheesecake Trifle | Evening With Shireen | Masala TV | Shireen Anwar
Pina Colada Cheesecake Trifle has always been everyone's go-to dessert. Give this recipe a try and let us know.
Watch this Masala TV video to learn how to make Pina Colada Cheesecake Trifle and Japanese pastry Recipes. This show of Lazzat with Chef Samina Jalil aired on 27 November 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our Website:
Pina colada cheesecake trifle:
Ingredients
coconut cookies 4 packets
Whipped cream 300 gm
Desiccated coconut 1 cup
Flaked coconut 2 cups
Pound cake slices as required
pineapple tidbits 1 tin
Cream cheese 200 gm
Pineapple essence few drops
Caster sugar ¾ cup
Coconut cream 4 tbsp
Pineapple syrup to soak cake
Method
Put coconut cookies on the bottom of a dessert bowl, sprinkle with pineapple syrup, beat cream cheese in a bowl with sugar, coconut cream, coconut essence, fold in whipped cream into cheese mixture, spoon half the mixture over cookies, spread with pineapple chunks, top with pound cake cubes, moist cake cube with pineapple syrup, pour over the remaining cheesecake mixture, decorate with pineapple cubes and coconut, serve chilled.
Chicken tortilla soup:
Ingredients
Chicken breast cut in cubes 1
Tomato puree 1 cup
Stock 3 cups
Cream of corn 1 can
Onion chopped 2 tbsp
Garlic paste ½ tsp
green chili chopped 1
Soya sauce 2 tbsp
Vinegar 2 tbsp
Sriracha Extra Hot 2 tbsp
Salt 1 tsp
Black pepper ½ tsp
Baked Tortilla strips as required
Method
In a pan put chicken, tomato puree, stock, cream of corn, onion, garlic paste and green chilies, cover and cook for 30 mins, then add soya sauce, vinegar, sriracha extra hot, salt and pepper, cook for another 10 mins, remove in soup bowls, garnish with parsley, serve hot with crisp tortilla strips.
Tarragon chicken pasta:
Ingredients
Pan pasta boiled 3 cups
Tikka boti ½ packet
Garlic crushed 1 tbsp
Black pepper 1 tsp
Salt 1 tsp
Plum Chili sauce 3 tbsp
Soya sauce 3 tbsp
Mustard paste 1 tsp
Chicken powder 1 tbsp
Oil ¼ cup
Ingredients for tarragon sauce
Cream 3 packets
Garlic powder 1 tsp
Salt ½ tsp
Black pepper ½ tsp
Chicken powder 1 tsp
Dried tarragon 1 tsp
Mustard powder 1 tsp
Cream cheese 3 tbsp
Method
Boil pasta keep aside. Marinate chicken with all the given ingredients and pan fry for 10 mins.
Method for sauce
Scald cream in a pan, add all the ingredients to make tarragon sauce, toss pasta in this sauce, mix in the sauté chicken and serve garnished with parsley.