Piņa Colada
Cheesecake
Coconut Crust:
1 1/2 c. vanilla wafer crumbs
1 c. flaked coconut
1/3 c. melted butter
Prepare coconut crust: Mix vanilla wafer crumbs with coconut. Stir in butter.
Press in bottom and sides of 8 or 9-inch spring-form pan. Chill until ready to
use.
Cheesecake:
2 envelopes unflavored gelatin
sugar
1 can (6 oz.) pineapple juice
3 eggs, separated
3 pkg. (8 oz. each) cream cheese, softened
1/4 c. dark Jamaican rum or 2 tsp. rum extract
1/4 tsp. coconut extract
1 can (20 oz.) crushed pineapple
1 Tbsp. Cornstarch
Mix gelatin and 1/2-cup sugar in saucepan. Add
pineapple juice. Stand 1 minute. Heat over low heat until gelatin dissolves (5
minutes). Remove from heat. Add yolks, one at a time; beat well after each. Cool
slightly. Beat cream cheese until fluffy. Blend in gelatin mixture with rum and
coconut extract. Chill quickly by setting mixture over bowl of ice water; stir
until slightly thickened. Beat egg whites until foamy. Gradually add 1/4 cup
sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust.
Refrigerate overnight.
In a saucepan, combine undrained pineapple with 2 tablespoons sugar and
cornstarch. Cook, stirring until it boils and thickens. Cool; spoon over
cheesecake. Serves 8 to 10.
Return to:
Past Recipes
Recipes
Sweet Dreams Homepage