Dole's pina colada cheesecake

Yield: 1 Servings

Measure Ingredient
\N \N Coconut Crust
2 \N Envelopes unflavored
\N \N Gelatin
\N \N Sugar
1 can (6 oz.) Dole Pineapple
\N \N Juice
3 \N Eggs, separated
3 \N Packs (8 oz. each) cream
\N \N Cheese, softened
¼ cup Dark Jamaican Rum
\N \N OR 2 tsp. rum extract
¼ teaspoon Coconut extract
1 can (20 oz.) Dole Crushed
\N \N Pineapple
1 tablespoon Cornstarch

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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