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DARING BAKERS APRIL CHALLENGE - CHEESECAKE!

It's time for another Daring Bakers Challenge. There's always such suspense when waiting to see what the choice for the month will be. I was very happy when I saw the post - Cheesecake!

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge. She decided to pick a basic cheesecake recipe, and our challenge was not only to make the cheesecake, but to come up with a unique flavor and presentation.

Pina%20Colada%20Cheesecake%202.JPG

I decided to create a Pina Colada Cheesecake. I recently returned from a trip to Hawaii, and brought some fresh pineapple back with me. I wanted to incorporate that into the cheesecake, and what a better way than combining it with the flavors of coconut and rum.

This cheesecake is baked in a water bath, which allows it to cook at a slower, more even temperature. The texture was so nice-light, almost fluffy. Not the heavy dense cheesecake you might be used to. It is really a nice recipe. A hint-if your springform pan isn't completely watertight, be sure and wrap a couple of layers of heavy-duty aluminum foil around the pan to prevent water from seeping in and making the crust soggy.

PINA COLADA CHEESECAKE
Adapted from the recipe Abbey’s Infamous Cheesecake

Crust:
2 cups graham cracker crumbs
½ cup shredded coconut, toasted
1 stick butter, melted
2 tablespoons sugar
1 teaspoon vanilla extract

Mix together the crust ingredients and press into bottom and up sides of aa 8 or 9” springform pan. (Wrap heavy duty foil around bottom of pan, 2 layers, so the water bath doesn’t seep into the crust.) Set in the refrigerator while you make the filling.

Filling:
3 8oz packages cream cheese, room temperature
1 cup sugar
3 large eggs
1 cup coconut milk(I used the thickest part from a can of coconut milk)
½ teaspoon lemon zest
1 vanilla bean
½ teaspoon coconut extract(can omit if you don’t want a stronger coconut flavor)
3 tablespoons dark rum

Preheat oven to 350 degrees. Begin to boil a large pot of water for the water bath.

Combine the cream cheese and sugar in the bowl of a stand mixer (or in a large bowl if using a hand-mixer). Cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Be sure to scrape down the bowl between each egg. Add coconut milk, seeds scraped from the vanilla bean, lemon zest, coconut extract and rum. Blend until smooth and creamy, but do not overbeat.

Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place the pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

Bake 45 to 55 minutes, until it is almost done. This can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from the oven and carefully lift out of the water bath. Let it finish cooling on the counter, and then cover and refrigerator until overnight.

Topping:
1 cup finely chopped fresh pineapple
¼ cup sugar
1/3 cup water
4 teaspoons cornstarch
1/8 cup rum
½ cup toasted coconut
½ cup toasted macadamia nuts or pecans, chopped

Place pineapple in a small saucepan. Stir the cornstarch and sugar together and add to the pineapple. Heat to boiling. Cook and stir until clear and thick, about 2 minutes. Take off heat and cool. Add the rum and stir until combined.

When topping is cool, spread over top of cheesecake and sprinkle the toasted coconut and chopped nuts on top.

If you want to make the original plain cheesecake, just leave the coconut out of the crust. Then, in the filling, use heavy cream instead of the coconut milk, use 1 tablespoon lemon juice in place of the lemon zest, and use 1 tablespoon of any liquor in place of the rum. And leave out the coconut extract.

Pina%20Colada%20cheesecake%20slice-bite.JPG


Comments (22)

Barb Cabot:

You are such a creative and imaginative baker. This looks like as a cloud and simply "heavenly".

jo:

Oh wow what delicious exotic flavours! Great job on your challenge.

Marcia:

I am truly impressed with this, but knowing how creative you are, I shouldn't be - loving the cheesemaking, vicariously.

Wow, that is very impressive looking. My favourite cheesecake to make is pina colada from George Geary's Cheesecake Bible... I love the topping you did though... absolutely beautiful!!

Looks delicious, Cindy. I love pina colada.

O M G !!!!!
I'm so going to attempt this. Heaven help me.

Oooh, I have been making my rounds on the cheesecake challenge and yours looks so YUMMY!!

Also, I have an award for you over at my blog so come on by and get it!! :)

The macadamia nuts must have elevated your cheesecake to another level! Amazing job :)

Pina Colada Cheesecake coconut and rum you really a woman after my own heart – what a fabulous result you got I just love the cloud-like looks for the filling. O Hawaii in a cake. Bravo on such a great effort. Cheers from Australia Audax Artifex

nancyhol:

Wow! Cindy, it's just beautiful! And delicious too, I am sure.

sheri:

Wow Cindy, that is an amazing Cheesecake! I just love Pina Colada flavors.

Oh yum...

asti:

Great looking cheesecake. Love it how you use a cocktail for inspiration. Well done!

Mmm, your cheesecake looks awesome!! I lovethe flavours you used =D.

Ho-ley!
This looks spectacular. Can you save me a slice? Please?
Yumyumyum!

Barb and Marcia-Thank you so much. It was a nice fluffy cheesecake.

Michelle-I've been away from my computer (still am) and just saw this. Thanks for the comment, and I'll stop by your blog later today.

Deborah-The cheesecake was really easy to make, and quick. A lot of people were having trouble with their springform pans leaking, so someone suggested cooking it in a disposable foil pan you get at the store (a casserole type, 9" round). I didn't do that, I put it in my springform, then sat it in this foil pan, which was barely larger than my springform. No worries about leaking, then I sat that in the waterbath.

Palma:

That is just beautiful, and looks like summer. I love anything with coconut!

Oh I MUST make this! I just returned from a trip to Hawaii as well. Maybe that's why I feel this cheesecake is "speaking" to me, lol. I love coconut so this is going on my must-try list. Thanks!

This sounds SO delicious, particularly with Hawaii-fresh pineapple. Thanks for participating in this challenge. I know I’m late in responding but I’m trying to get through all the posts - over 1k!

Jenny of JennyBakes

Robin Bagnell:

Can you tell me if the rum in the topping would be light or dark rum?

Robin-you could use either, but dark would be more flavorful.

Shenica Richardson:

I tried this cheesecake with a little twist. I added two tablespoons of flour and left out the pineapple and used Cruzan Coconut Rum. It was simply delicious. Thanks!

Wilma Davilus:

I actually made your cheesecake for the Christmas holiday...it was so good. I followed the recipe to a "t"! I am of caribean decent and the island flavors completely brought it home for me. Thanks for sharing:-P

I'm so glad you liked it! Just thinking about it makes my mouth water. Cindy

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This page contains a single entry from the blog posted on April 27, 2009 1:10 AM.

The previous post in this blog was SUNDAY SALAD SAMPLERS WEEK #1 - FORAGING THE CITY SALAD (OR GREEN SALAD WITH BLOOD ORANGES).

The next post in this blog is CURDS OUR WHEY - MONTH #2 - WHOLE-MILK RICOTTA.

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