CHEESECAKE FOR THE HOLIDAYS
My passion for cheesecake has led me to innovate a little and make a different cake to taste this Holidays.
It´s a combination that seems perfect! Coconut + Pineapple = Pina colada! A perfect cheesecake!
COCONUT COOKIES BASE
- 400 gr. Oatmeal Cookies
- 50 gr. grated coconut
- 80 gr. Butter
Crush the cookies with the coconut in the Thermomix bowl, set for 30 seconds, at progressive speed from 5 to 10.
Remove all the ingredients off the walls of the bowl with the spatula and add the butter, set for 5 minutes, 75ºC / speed 3.
Cover the base of the mold with the cookie dough, and take to the refrigerator.
- 6 eggs
- 200 ml. condensed milk
- 600 gr. mascarpone cheese
- 400 ml whipping cream
- 300 gr. grated coconut
Place 200 gr. of coconut in the thermomix bowl, shred for 20 seconds at progressive speed from 5 to 10, add the cream, and set for 5 minutes, 75ºC, speed 2, so that the coconut emulsifies with the cream.
Set aside in a bowl, until cool.
Add the eggs to the Thermomix bowl, set for 2 minutes, speed 4.
Add the condensed milk, cream, mascarpone cheese and the grated coconut. Set for 30 seconds, speed 4.
Place the cream in the mold, surround the mold with aluminum foil, bake at 180° C, 40 minutes.
Turn the oven off and leave the cheesecake in the oven.
PINA COLADA JAM
- 1 Pineapple
- 300 gr. sugar
- 1/2 lemon juice
- 1 envelope of agar
- 25 ml rum or rum aroma
- 100 gr. grated coconut
Peel and chop the pineapple, place in the thermomix bowl, add sugar, coconut, lemon juice and ginger.
Set for 30 seconds progressive speed from 5 to 10. Set for 30 minutes, 100ºC, speed 3.
After 10 minutes, add rum and agar, remove the cup and place the basket so it does not splash.
The result is a delicious jam!! Keep the jam in sterilized glass jars.
Finally, cover the cake with the jam, keep it in the fridge.
Decorate with grated coconut over the jam. I decorated it with pink grated coconut, which you can find in many supermarkets.