Piña Colada Cheesecake Recipes ~ One Gluten Free, One Very Rich
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July 10th is National Piña Colada Day, for which we offer two Piña Colada cheesecake recipes. The first is no-bake, family friendly recipe from from Invo Coconut Water. It’s gluten-free, made with a coconut crust and a lighter filling that uses coconut water instead of cream of coconut. It is adapted The second recipe is a richer version from Betty Crocker, using a traditional graham cracker crust, cream of coconut, rum and pineapple juice—the latter three, ingredients in a Piña Colada cocktail. Here’s the history of the Piña Colada and the original recipe. Two Pina Colada cheesecakes follow. The second one, below, is made with rum! Ingredients For The Crust 1. MIX the crust ingredients and press them onto the bottom of a springform pan. 2. WARM the coconut water in a small pan or microwave, sprinkle on the gelatin, and allow it to dissolve for 3 minutes. 3. COMBINE the sugar and cream cheese. Beat in the gelatin mixture and fold in the pineapple chunks. Pour the batter into the pan and crust refrigerate for 5 hours. If using the pineapple rings garnish, press them into the top of the cake an hour into the firming. Ingredients For The Crust |
 [1] Recipe #1, a no bake, lighter cheesecake from Invo Coconut Water.
[4] This garnish of toasted flaked coconut seems the perfect topping (recipe from Blahnik Baker). Pass around some crushed pineapple for a topping. If you have the time, make a small dice of fresh pineapple. |
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1. HEAT the oven to 325°F. Wrap the outside bottom and side of a 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. 2. MIX the crust ingredients in small bowl. Press the mixture onto the bottom of the pan. Bake 8 to 10 minutes or until set. 3. BEAT the cream cheese and 1/4 cup sugar in a large bowl with electric mixer on medium speed, until light and fluffy. Beat in the eggs one at a time, until just blended. On low speed, beat in the remaining filling ingredients except the pineapple. Gently fold in pineapple and pour the filling over the crust. 4. BAKE for 1 hour 10 minutes to 1 hour 15 minutes, or until the edge of the cheesecake pulls away from the pan but the center still jiggles slightly when moved. Run a small metal spatula around the edge of the pan to loosen the cheesecake. 5. TURN the oven off and open the oven door at least 4 inches. Let the cheesecake remain in the oven for another 30 minutes. Cool in the pan on a cooling rack for an additional 30 minutes. Refrigerate at least 6 hours or overnight before serving. 6. MAKE the glaze. In a 1-quart saucepan, mix the reserved pineapple juice plus enough water to equal 2/3 cup, along with the cornstarch and sugar. Heat to boiling over medium heat, stirring constantly. Boil for 1 minute, stirring constantly, until the glaze is slightly thickened. Cool 20 minutes at room temperature. 7. TOSS the glaze with in large bowl with the pineapple and mango. Spoon onto the top of cheesecake when ready to serve. Garnish with mint leaves.
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