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Pinacolada Cheesecake

Pinacolada is a drink but here it is layered over a biscuit layer to make a delicious cheesecake. This is a Sanjeev Kapoor exclusive recipe.

New Update
Pinacolada Cheesecake

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Main Ingredients Canned pineapple, Cream cheese
Cuisine Fusion
Course Desserts
Prep Time 7-8 hour
Cook time 0-5 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Pinacolada Cheesecake

  • 5-6 Canned pineapple slices
  • ½ cup Cream cheese
  • ¼ cup Tinned pineapple syrup
  • 1 Star anise
  • 8-10 Digestive biscuits
  • 2 tablespoons Melted butter
  • 1½ teaspoons Gelatin
  • 2 tablespoons Hung yogurt
  • ½ cup Condensed milk
  • ¼ cup Coconut cream
  • a drop Edible lemon yellow colour
  • 1½-2 cups Whipped cream
  • for garnishing Fresh mint sprigs

Method

  1. Chop pineapple and transfer into a bowl.
  2. Heat pineapple syrup in a non-stick pan. Add star anise, swirl and bring to boil. Remove from heat, add to pineapple in the bowl, cover with cling film and refrigerate.
  3. Grind broken biscuits to a fine powder and transfer into another bowl. Add butter and mix well till it resembles breadcrumbs.
  4. Line a serving jar with biscuit-butter mixture and press gently. Refrigerate.
  5. Take ¼ cup water in a microwave proof bowl. Sprinkle gelatin and set aside to bloom.
  6. Take cream cheese, hung yogurt and condensed milk in a bowl and whisk well. Add coconut cream and whisk. Add edible yellow colour and whisk well.
  7. Heat bloomed gelatin in microwave for 1 minute.
  8. Add whipped cream to cream cheese mixture and fold in well.Add some of this mixture to bloomed gelatin and mix well.
  9. Add the gelatin-cream mixture to remaining cream mixture and fold in well.Pour the cream cheese mixture in the lined jar and tap. Refrigerate till semi-set.
  10. Spread the cooked pineapple over the cheesecake and place a star anise on top. Garnish with a mint sprig and refrigerate till fully set.
  11. Serve.
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