This is a light and delicate cheesecake that will transport you beachside. Full of flavour and bright sunshine colours, this is a perfect summer dessert. You can use dried, fresh or canned pineapple for the topping – soaked in coconut rum, they all taste nice!
FOR THE CRUMB CASE
300 g/10½ oz. coconut ring biscuits/cookies
150 g/1¼ sticks butter, melted
50 g/⅔ cup long soft shredded coconut
FOR THE FILLING
6 sheets leaf gelatine
300 g/1⅓ cups cream cheese
250 g/generous 1 cup mascarpone cheese
100 g/½ cup vanilla sugar or 100 g/½ cup caster/white sugar plus 1 teaspoon vanilla extract
400 ml/1¾ cups coconut milk
250 ml/1 cup double/heavy cream
1 tablespoon coconut rum (such as Malibu)
FOR THE TOPPING
1 pineapple, peeled
60 ml/¼ cup coconut rum (such as Malibu)
50 g/⅔ cup coconut flakes
a 23-cm/9-inch round springform cake pan, greased and lined
a silicone mat (optional)
SERVES 12
To make the crumb case, crush the coconut biscuits/cookies to fine crumbs in a food processor or place in a clean plastic bag and bash with a rolling pin. Transfer the crumbs to a mixing bowl and stir in the melted butter and shredded coconut. Press the mixture into the base and sides of the prepared cake pan firmly with the back of a spoon. You need the crumbs to come up about 3–4 cm/1½ inches high on the side of the pan so that they make a case for the filling.
For the filling, soak the gelatine leaves in water until they are soft.
In a large mixing bowl, whisk together the cream cheese, mascarpone and vanilla sugar until light and creamy.
Put the coconut milk and double/heavy cream in a heatproof bowl set over a saucepan of simmering water and heat gently. Squeeze the water from the gelatine leaves and stir them into the warm cream until the gelatine has dissolved. Pass through a sieve/strainer to remove any undissolved gelatine pieces, then whisk the cream into the cheese mixture along with the rum. Spoon the filling into the crumb case and chill in the refrigerator for 3–4 hours or overnight until set.
To make the pineapple topping, preheat the oven to 120°C (250°F) Gas ½. Slice the peeled pineapple very thinly and lay the slices on a silicone mat or sheet of baking parchment. Bake in the preheated oven for about 1½–2 hours until the pineapple is dried but not brown. (The actual cooking time will depend on the thickness of your pineapple slices.) Leave the pineapple to cool, then place the slices in a shallow dish and pour over the coconut rum. Cover and leave to soak for at least 1 hour.
Toast the coconut in a dry frying pan, stirring all the time to make sure that it does not burn, then leave to cool.
When you are ready to serve, drain the pineapple of any excess liquid and arrange over the top of the cheesecake, leaving a border around the edge. Sprinkle the toasted coconut flakes around the edge of the cheesecake and serve.