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| Recipe Archive > Desserts > |
Luscious Coconut & Rum
Flavoured Cheesecake with Summerfruits
(Feeds 10)
You'll love this luscious and indulgent cheesecake. The crisp buttery biscuit base is topped with a smooth, mousse-like, soft cheese mixture flavoured with pineapple and Malibu - a white Caribbean rum mixed with coconut juice (see tip). Plump scarlet raspberries and blueberries complete the picture, gently dusted with Whitworths icing sugar to accentuate the delicate texture of this tempting summertime treat, ideal for a special occasion.
You will require a 20cm (8in) x 6cm (2½in) deep loose - bottomed round cake tin, lightly greased.
Equipment & Ingredients
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140g (5oz) digestive biscuits |
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40g (1½oz) Whitworths caster sugar |
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70g (2½oz) warm melted butter |
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3 large free-range eggs |
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100g (3½oz) Whitworths caster sugar |
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200g (7oz) packet Philladelphia soft cream cheese, room temperature |
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6 leaves of gelatine (3/8ths oz) from a 15 leaf pack made by G.Costa & Co |
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175ml (6fluoz) double cream |
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100ml (3½fluoz) tinned coconut milk |
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225g (8oz) fresh raspberries, or a mixture of blueberries with raspberries, to finish |
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Whitworths icing sugar sifted, to finish |
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Method
Put the biscuits in a food processor and blitz until they resemble fine breadcrumbs. Transfer to a bowl and stir in the sugar, and warm melted butter. Press firmly over the base of the prepared cake tin, then leave in the fridge to set.
For the cheesecake filling
Beat the eggs and sugar in a metal mixing bowl then whisk them together over hot simmering water (do not allow the bowl to come in contact with the water) . Whip until the mixture looks pale and billowy and has doubled in volume. Remove the bowl from the heat and continue to whisk (for about 4 minutes) until cold, then whisk in the Philadelphia cream cheese. Meanwhile soak the gelatine leaves in cold water for 4 minutes until soft. Heat the pineapple juice and Malibu and take it from the heat (do not let it boil) Take the softened gelatine and squeeze out the excess water then dissolve in the hot Malibu and pineapple juice. Stir into the cheese mixture. At this point have ready the double cream and the coconut milk whisked until it forms soft peaks. Fold it into the cheese mixture until well combined. Pour over the biscuit base and refrigerate. Leave to set for 4 hours, or overnight when it will cut marginally better into sharp slices. Top with fresh berries and a gentle dusting of icing sugar before serving.
Tip
Malibu is a white Caribbean rum which makes a superb drink when mixed with fresh pineapple juice and topped with crushed ice. You can even add a Delboy cocktail stick speared with cocktail cherries to be really vulgar.
Tip
Fine leaf gelatine sold in packs of transparent sheets are used by Chefs and professional caterers who find it more efficient and easier to use than its powdered counterpart.
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