Pineapple rum and coconut cheesecake

Pineapple rum and coconut cheesecake
Makes: 12 portions
Prep time:
Cook time:
Total time:
  • 250 gr ginger biscuits
  • 100 gr butter
  • 25 gr desiccated coconut
  • 15 gr rum
  • 900 gr cream cheese
  • 200 gr sugar
  • 115 gr yoghurt
  • 8 gr vanilla flavour
  • 5 eggs
  • 30 gr white flour
  • 250 gr pineapple
  • 150 gr apricot jam
  • 125 gr pineapple
  • 4 tbspn desiccated coconut
  • mint tops
  1. Heat the oven to 130 ºC, grease the spring form with butter and line bottom and sides with baking paper.
  2. Melt the butter. Crush the biscuits and mix with the melted butter, rum and desiccated coconut. Spread the crumps over the bottom of the tin and press them down.
  3. Store the tin with crumble bottom in the fridge till further use so the butter sets.
  1. Mix the cream cheese, sugar, yoghurt, and vanilla flavour until combined. Beat first the eggs one by one and then the flour in this mixture until combined.
  2. Chop the pineapple and divide equally over the base of the cheesecake. Pout the filling on the crumble bottom to cover the pineapple.
  3. Bake the cheesecake in the oven for about 1 hour or until set. A skewer inserted in the centre comes out clean. Remove the cheesecake from the oven, cool to room temperature and store in the fridge.
  1. When ready to serve, remove the spring form rim. Spread the apricot jam on top of the cheesecake.
  2. Chop the pineapple and divide equally over the top of the cheesecake. Decorate with the toasted desiccated coconut and sprigs of mint.
Stuff to know
This cheesecake recipe is enough for a spring form with a 26 cm Ø and yields 12 to 16 portions.
Prepare the cheesecake well in advance so that is has time to cool.
Use fresh or tinned pineapple.
The flavour combination of pineapple, rum and coconut refers to pina colada cocktail.