Coconut cheesecake with pineapple

cheesecake with pineapple

Coconut cheesecake with pineapple


Chocolate biscuits – 300 gr
Butter – 75 gr
Cream Cheese – 600 gr
Sugar – 2/3 cup
Eggs – 3 pcs
Milk – 1/2 cup
Canned pineapple – 440 g
Chips of coconut – 1 cup

First you need to preheat the oven to 160 degrees.

Prepare a baking dish with a diameter of 22 cm. Melt the butter and leave to cool. Cookies chop and add the melted butter. Mix thoroughly.

Pour this mixture on the bottom of the form and tamp firmly. Put the form with a base in the freezer for a while, until the filling is ready.
Drain the pineapple (if using canned) and finely chop. Mix sugar with cheese. Beat in the eggs, stirring after each. Add the milk.

At the end, add the slices of pineapple and 3/4 cup chips and stir one last time. Pour the filling into the frozen form and bake for about 50 minutes.

First let cheesecake cool in oven with the door open, and then reach for. Sprinkle with remaining coconut.

Bon Appetit.

Coconut cheesecake with pineapple Coconut cheesecake

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