Coconut cheesecake with pineapple pieces
6 servings
50 minutes
Coconut cheesecake with pineapple chunks is a refined blend of creamy cheese, sweet pineapple pieces, and crunchy coconut flakes. This dessert hails from American cuisine, where cheesecake has long been a classic, but with tropical notes it gains a special exotic touch. The velvety texture, subtle balance of sweetness and light tartness of pineapple make it truly unique. It's perfect as a festive treat or just to indulge yourself with a cozy dessert. The juicy chocolate cookie base adds extra depth of flavor, while the coconut flakes provide a soft nutty aroma. It's best served slightly chilled to fully reveal its creamy tenderness. This cheesecake is the embodiment of delicacy and pleasure!
1
Melt the butter and let it cool.
- Butter: 75 g
2
Crush the cookies and add melted butter. Mix thoroughly. Press this mixture into the bottom of a mold tightly. Place the mold in the freezer while preparing the filling.
- Chocolate cookies: 300 g
- Butter: 75 g
3
Drain the pineapples and chop them finely.
- Canned pineapple: 440 g
4
Mix cheese with powdered sugar. Beat in the eggs, mixing after each one.
- Cream cheese: 600 g
- Sugar: 250 g
- Chicken egg: 3 pieces
5
Add pieces of pineapple and 3/4 cup of shavings, mix one last time. Pour the filling into the set mold and bake for about 50 minutes.
- Canned pineapple: 440 g
- Desiccated coconut: 120 g
6
First, let the cheesecake cool in the oven with the door open, then take it out. Sprinkle with the remaining coconut flakes.
- Desiccated coconut: 120 g
