Dole's pina colada cheesecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Coconut Crust | ||
| 2 | Envelopes unflavored | |
| Gelatin | ||
| Sugar | ||
| 1 | can | (6 oz.) Dole Pineapple |
| Juice | ||
| 3 | Eggs, separated | |
| 3 | Packs (8 oz. each) cream | |
| Cheese, softened | ||
| ¼ | cup | Dark Jamaican Rum |
| OR 2 tsp. rum extract | ||
| ¼ | teaspoon | Coconut extract |
| 1 | can | (20 oz.) Dole Crushed |
| Pineapple | ||
| 1 | tablespoon | Cornstarch |
Directions
Prepare Coconut Crust (see below). Mix gelatin & ½ cup sugar in saucepan. Add pineapple juice. Stand 1 minute. Heat over low 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 ¼ cup sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate overnight. In a saucepan, combine undrained pineapple with 2 Tbls. sugar and cornstarch. Cook, stirring until boils & thickens. Cool. Spoon over cheesecake. Serves 8 to 10.
Coconut Crust Mix 1½ cups vanilla wafer crumbs with 1 cup flaked coconut. Stir in ⅓ cup melted butter. Press in bottom & sides of 8 or 9-inch springform pan. Chill until ready to use.
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