What could be better or more delicious than a no bake cheesecake on these hot, humid summer days? Well actually you do have to bake the crust for 10 minutes, but other than that it’s all in the cooler.
Pina colada is a Spanish phrase meaning “strained pineapple”. It was always one of my favorite drinks. I used to drink frou-frou drinks – strawberry daiquiris , planter’s punch, pina coladas – anything that didn’t taste like liquor. I say “used to drink” because, while I was really funny when intoxicated, I decided long ago to keep control of my mind. Probably not as much fun – but I don’t have to wonder what I said the night before, when everyone told me how funny I was and I don’t remember! The worst was asking what I said. But I still love the flavors of some of the drinks and this is one of them. Infusing cream cheese and sugar with coconut cream, crushed pineapple, and dark rum is my way around this dilemma.
Some technical notes: Use sweetened crushed pineapple, but it’s okay to used 1/3 less fat cream cheese. Do not use fat free cream cheese. Dark rum is essential to the taste. I use Meyer’s dark rum. One package of gelatin equals 2 1/4 teaspoons. Coconut macaroon cookies can be found in the cookie aisle of grocery stores. Coconut cream goes by different names in different areas. In my area we find Coco Lopez. In any case do not confuse coconut milk with coconut cream. They are totally different.
One last thing. Cheesecake pans are different than springform pans. Please see, Cheesecake Pans for why I recommend them.
7 ounces coconut macaroon cookies (210 grams)
4 tablespoons butter, melted (60 grams or 2 ounces)
Preheat oven to 350 degrees. Spray a 9×3 inch cheesecake pan with releasing agent.
Break up the cookies and place in a food processor. Process until fine crumbs form. Alternately, place the cookies in a plastic bag and crush them with a rolling pin.
2 tablespoons water
2 tablespoons dark rum
1 tablespoon gelatin
1 1/2 pounds cream cheese, room temperature (680 grams)
1/2 cup sugar (100 grams or 3 1/2 ounces)
8 ounces crushed pineapple, well drained
3/4 cup cream of coconut*
2 teaspoon coconut extract, optional
Heat the gelatin mix until liquid but do not boil. Combine the gelatin, cream of coconut and coconut extract if using. With the mixer running, pour into the cheesecake mixture, mixing well. Pour over crust and refrigerate until set, preferably overnight.
1 teaspoon gelatin
2 tablespoons lemon juice
8 ounce crushed pineapple with juice
1/4 cup sugar
Process pineapple and its syrup in the food processor. It will be slightly chunky. Place in a saucepan and add the sugar, gelatin and lemon juice. Heat just to boiling. pour over cheesecake and return to refrigerator until set.
See my blog, Removing sides of Cheesecake pan for releasing instructions.