Piña Colada Cake Cheesecake

2 different versions!

VERSION 1

INGREDIENTS:

Cheesecake Ingredients:

  • 2 lbs. cream cheese, room temperature
  • 1 1/4 cups sugar
  • 1 cup sour cream, room temperature
  • 1/4 c. all-purpose flour
  • 5 eggs
  • 1 tbsp. vanilla extract
  • 1 tbsp lemon juice

White Cake Ingredients

  • 4 egg whites
  • 1 cup milk
  • 3 tsp. vanilla
  • 1 tsp. rum flavoring
  • 3 cups. all-purpose flour
  • 1 1/2 cup. sugar
  • 1/4 cup confectioners sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 cup unsalted butter, softened (10 2/3 tbsp.)

Pineapple-Coconut Frosting Ingredients

  • 3 3/4 cups confectioners sugar (1 lb. box)
  • 8 tbsp. butter, room temperature
  • 3 to 4 tbsp. milk
  • 3/4 tbsp. coconut flavoring
  • 3/4 tbsp. rum flavoring
  • 1/4 tbsp. pineapple flavoring
  • 8 oz. crushed pineapple, drained
  • 1/2 cup sweetened coconut

Cream Cheese Frosting Ingredients

  • 12 oz. cream cheese, room temperature
  • 8 tbsp. unsalted butter, room temperature
  • 2 tsp. vanilla
  • 4 cups confectioners sugar

METHOD:

Cheesecake Filling Recipe

  1. Preheat oven to 250 ºC.
  2. Place 2 large shallow pans filled with 1/2 inch of water into the oven to create a water bath.
  3. Prepare 2 greased 9-inch springform pans by wrapping aluminum foil around the bottom of them to prevent leakage from the water bath.
  4. In a large bowl, beat the cream cheese with an electric mixer on low speed.
  5. Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
  6. Divide batter between the springform pans.
  7. Place one cheesecake pan into each of the water baths in the oven.
  8. After 10 minutes, reduce heat to 175ºC .
  9. Bake for another 35-40 minutes until the sides are set. The center should be slightly jiggly as it will firm up during cooling.
  10. Cover and place in the refrigerator to cool for four hours or more.

White Cake Recipe

  1. Preheat the oven to 175ºC . Grease two 9-inch round baking pans.
  2. In a small bowl, beat the egg whites, 1.4 cup milk, vanilla, and rum.
  3. Mix the flour, sugars, baking powder, and salt together in another bowl.
  4. Slowly add the butter and remaining ¾ cup milk to the dry ingredients and mix on low speed until well combined.
  5. Add the egg mixture and mix the batter until it is smooth with no lumps.
  6. Pour half the batter into each of the prepared 9-inch pans.
  7. Bake cake for 20 – 25 minutes, or until a pick comes out clean.
  8. Cool the cake layers for about 15 minutes before loosening them from the pan, then remove and cool completely.
  9. Freeze for 4 hours or more.

Pineapple-Coconut Frosting Recipe

  1. Combine sugar, butter, milk, and flavorings in a large bowl. Beat at medium speed for 2 minutes until creamy.
  2. Add crushed pineapple and sweetened coconut and continue to beat, adding more milk if necessary, until frosting is at the desired consistency.
  3. Place frosting in the refrigerator until ready to use.

Cream Cheese Frosting Recipe

  1. Using electric mixer, beat cream cheese, butter and vanilla in large bowl until smooth.
  2. Add powdered sugar 1 cup at a time, beating until smooth after each addition.

Assemble the Pina Colada Cheesecake

  1. Remove the chilled cheesecakes from the springfoam pans; Remove the white cake layers from the freezer.
  2. Top each layer of cake with pineapple-coconut frosting.
  3. If the frosting is wet due to the chopped pineapple, you may want to return the cakes to freezer for a few moment so they are easier to layer.
  4. Place one layer of white cake on a plate, then place one cheesecake layer on top of the white cake layer.
  5. Repeat with remaining white cake and cheesecake layers.
  6. Wrap the cake tightly in plastic wrap and return it to the freezer for 2-3 hours.
  7. Remove the cake from the freezer and cover the entire cake with a crumb-coat of cream cheese frosting to trap all loose crumbs before adding your final layer of frosting.
  8. Chill and serve with whipped cream.

VERSION 2

INGREDIENTS:

  • 1 2/3 cups dry fine sugar cookie crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup butter or margarine, melted
  • 32 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 (8 ounce) container sour cream
  • 1 (16 ounce) can cream of coconut
  • 1 (16 ounce) can crushed pineapple, well drained
  • 1/4 teaspoon cinnamon
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum flavoring
  • 1 teaspoon lemon juice

Topping

  • 1/4 cup butter or margarine
  • 1/2 cup flaked coconut
  • 1/2 cup finely chopped almonds
  • 1/4 cup granulated sugar

METHOD:

  1. Combine first three ingredients; press into bottom and 1 inch up sides of a 10-inch spring-form pan.
  2. Bake at 175 ºC (350 ºF) for 10 to 12 minutes.
  3. Cool on a wire rack.
  4. Beat cream cheese at medium speed with an electric mixer until smooth.
  5. Gradually add 3/4 cup sugar, beating well.
  6. Add eggs, one at a time, beating after each addition.
  7. Stir in sour cream and next 6 ingredients; spoon into crust.
  8. Bake at 175 ºC (350 ºF) for 1 hour and 20 minutes; turn oven off.
  9. For the topping: melt the butter; Add remaining ingredients, and saute until golden, stirring frequently
  10. Sprinkle cake with topping; return to oven. Leave cheesecake in oven with door closed for 1 hour; then cool to room temperature on a wire rack.

ENJOY!

 

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