Tropical Cream Cheese Tart

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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
Calories:
591
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie591 kcal(28 %)
Protein8.26 g(8 %)
Fat41.94 g(36 %)
Carbohydrates41.51 g(28 %)
Sugar added21.05 g(84 %)
Roughage0.99 g(3 %)
Vitamin A344.51 mg(43,064 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.21 mg(18 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.29 mg(26 %)
Niacin1.74 mg(15 %)
Vitamin B₆0.13 mg(9 %)
Folate36.77 μg(12 %)
Pantothenic acid0.68 mg(11 %)
Biotin2.44 μg(5 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C27.63 mg(29 %)
Potassium240.39 mg(6 %)
Calcium93.13 mg(9 %)
Magnesium24.29 mg(8 %)
Iron0.86 mg(6 %)
Iodine18.31 μg(9 %)
Zinc0.76 mg(10 %)
Saturated fatty acids26.03 g
Cholesterol163.71 mg

Ingredients

for
8
For the marinated pineapple
½ fresh Pineapple (peeled)
2 tablespoons dark brown sugar
2 tablespoons white Rum
For the base
1.333 cups Digestive biscuit (crushed)
2 tablespoons Shredded coconut
¼ cup butter (melted)
For the cream cheese layer
2 ⅔ cups cream cheese
cup Coconut milk
¾ cup superfine caster sugar
2 large eggs
1 egg yolk
2 tablespoons all-purpose flour
4 tablespoons Shredded coconut
¼ cup white Rum
How healthy are the main ingredients?
cream cheeseCoconut milkegg

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.