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3 large egg whites
1/2 C sugar
1/2 tsp vanilla
1/4 tsp salt
5 C sweetened coconut
Start by beating the egg whites until frothy and soft peaks form. ( not sure about the peak thing... check this article on Soft,Medium, and Firm Peaks)
You can use a hand held mixture or throw the egg whites into your kitchen aid too.... I just didn't feel like dirtying mine up. Plus its a good arm work out...which I desperately need!!
Sprinkle in the sugar. Then add the vanilla and salt. Mix until most of the sugar dissolves.
Now fold in the coconut.
Place your spring form pan on top of a sheet of parchment paper and trace the outside. Cut the circle out. Grease the bottom of the spring form then place the parchment circle on top and grease again. I just used cooking spray.
Using 3/4 of the coconut mixture press into the bottom of your pan. I found it easier to use your fingers.
Place crust into a preheated oven at 350 and bake until golden brown.
Pina Colada Cheesecake Filling:
4- 8oz blocks of cream cheese
1 3/4 C sugar
1/4 tsp Salt
1/4 C corn starch
1 Tablespoon vanilla extract
1/4 Coconut emulsion ( you can use extract if that's more handy)
3 large eggs
1/3 heavy whipping cream
1/2 C sour cream
** To ensure your cheesecake is smooth and velvety all your ingredients need to be at room temperature before you begin!! This is especially important for the cream cheese and sour cream**
Before you begin, put a medium pot of water on the stove on medium high once it comes to a boil turn heat off. ( You don't have to wait until it boils to begin just get it on the heat)
Start by mixing one block of cream cheese, 1/2 C sugar, and the cornstarch.
Add the remaining cream cheese, sugar, salt, vanilla, and coconut emulsion.
The consistency should be thick and creamy. Now, beat in the eggs one at a time.
Lastly, add the cream and sour cream until just mixed. Take a spatula and scrape sown the sides and make sure everything has been incorporated, don't forget the bottom of the bowl too.
By now your crust should be cool. Take foil and wrap the bottom of your spring form pan then pour your mixture into the pan. Then place your cheesecake into a baking or roasting pan and add the boiling water around the cheesecake, NOT IN the cheesecake AROUND!
Cooking your cheesecake in this jacuzzi of sorts will keep the cake from drying out and creating that custard like texture no one can resist.
Carefully place in a preheated 325 degree oven and bake for 1 hour and 10 min. When you pull the cheesecake out of the oven it will jiggle a little but that's ok. Place on the stove and let it cool in the water for 15-20 minutes. Then remove from the water, cover, and place in a refrigerator over night.
** Make sure you cover your cake with plastic wrap or place in a air tight cake container because if you leave it uncovered in the fridge it will form a unpleasant texture on the outside... not to mention if you have any leftovers the smells in your fridge can effect the taste...YOU DON'T WANT THAT!!***
Top with fresh fruit! I topped this beauty with gorgeously red ripe strawberries at our Forth of July BBQ and it was just as good as these plump blueberries!! Get creative and use whatever fruit is in season.
I hope you enjoyed this recipe!!
Warning this dessert makes your husband act out of character.... symptoms include but are not limited to cleaning dishes, laundry, and flowers for no reason.
Tune in tomorrow for sweet potato fresh fries!!