Tropical Cream Cheese Tart
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Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
ready in 4 h. 5 min.
Ready in
Ingredients
for
- For the marinated pineapple
- ½ fresh Pineapple (peeled)
- 2 Tbsps dark brown sugar
- 2 Tbsps white Rum
- For the base
- 1 ⅓ cups Digestive biscuit (crushed)
- 2 Tbsps Shredded coconut
- ¼ cup butter (melted)
- For the cream cheese layer
- 2 ⅔ cups cream cheese
- ⅔ cup Coconut milk
- ¾ cup superfine caster sugar
- 2 large eggs
- 1 egg yolk
- 2 Tbsps all-purpose flour
- 4 Tbsps Shredded coconut
- ¼ cup white Rum
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and grease a 20 cm round spring-form cake tin.
2.
Slice the pineapple half into thin slices. Stir the brown sugar into the rum and pour it over the pineapple then leave to marinate for 1 hour.
3.
Meanwhile, mix the biscuit crumbs with the butter and press into an even layer in the bottom of the tin. Bake the biscuit layer for 5 minutes or until firm.
4.
Whisk together the remaining ingredients until smooth. Spoon the cheesecake mixture on top of the biscuit base, leveling the top with a palette knife.
5.
Bake the cheesecake for 40 - 50 minutes or until the centre is only just set. Leave to cool completely in the tin then top with the marinated pineapple.
6.
Chill the cheesecake for 2 hours before serving.
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