Connect's Pineapple & Coconut Cheesecake

Pineapple & Coconut Cheesecake

Elevate your BBQ feast by indulging in Connect’s Pineapple and Coconut Cheesecake, created by Chef Manager, Deon. It combines the tropical flavours of pineapple and coconut with a creamy cheesecake, perfect for summer gatherings.

Serve slices of this delightful dessert with caramelised pineapple and a sprinkle of coconut for a truly tropical finale that your guests will love.

Ingredients

Cheesecake Ingredients

250g coconut biscuits

100g butter, melted

300ml double cream

600g full fat soft cheese

150g icing sugar

1 tsp vanilla extract

100g desiccated coconut

Caramelised Pineapple Ingredients

150g fresh pineapple

6 tbsp icing sugar, sieved

50g desiccated coconut, to decorate

Serves: 12

Created by Deon, Chef Manager

Method

Heat Oven to 180ºC/160ºC fan/gas 4

For the cheesecake base, grease and line a 23cm loose-bottomed tin with baking parchment. Put the coconut biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and firmly press down into the base to create an even layer. Bake for 10 minutes until lightly golden then chill in the fridge for 1 hour to set.

For the cheesecake, pour the double cream into a bowl and whisk with an electric food mixer until it’s just starting to form soft peaks. Place the soft cheese, icing sugar and vanilla extract in a separate bowl, then beat for 2 minutes with an electric food mixer until smooth and starting to thicken. It will get thin and then start to thicken again. Add the double cream and coconut and fold into the soft cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk.

Spoon onto the biscuit base and evenly spread making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge for at least 2 hours, but preferably overnight.

For the caramelised pineapple, slice thin pineapple rings, then cut into quarters and place as a single layer on a baking tray lined with parchment paper. Dust the icing sugar onto the pineapple and bake at 160°C, fan 140°C, gas 3 for 25 minutes. Or place the pineapple tossed in the icing sugar one layer at a time in a dry frying pan on a medium heat and fry for 3 to 5 minutes on each side to caramelise. About 30 minutes before serving, bring the cheesecake to room temperature. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cheesecake onto a serving plate, removing the lining paper and base.

Decorate with the caramelised pineapple and sprinkle the coconut over the cheesecake and enjoy!

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