Paradise Cheesecake

OMG… look what we stumbled across, courtesy the recipe queen from Aunt Nubby’s Kitchen, Anita Stafford. Here is her DIVINE recipe – a taste of paradise for the weekend:

I’m sharing this recipe because it is so good everyone should have a chance to try it. I have not made another cheesecake that is put together quite like this one – it’s a no bake version – but not a fast recipe to make. Paradise Cheesecake is a dessert that you probably will want to make for company or a special occasion because it takes two days to finish, but it is well worth the wait.

INGREDIENTS:

Coconut Crust

• 1 1/2 cups vanilla wafer crumbs (about 44 cookies)

• 1 cup flaked coconut

• 1/3 cup butter, melted

Process the vanilla wafers in a food processor until finely ground. Mix the vanilla wafer crumbs together with the coconut; stir in melted butter. Press mixture along the bottom and sides of an 8- or 9-inch springform pan. Chill until ready to use.

Cheesecake

• 2 envelopes unflavored gelatin

• 3/4 cup sugar, divided

• 1 (6 ounce) can pineapple juice

• 3 eggs, separated

• 3 (8 ounce) packages cream cheese, softened

• 1/4 cup dark Jamaican rum or 2 teaspoons rum extract (I used 1/4 cup pineapple rum)

• 1/4 teaspoon coconut extract

  
  

In a saucepan, mix gelatin and 1/2 cup sugar, add pineapple juice and let stand for 1 minute. Heat mixture over low heat until gelatin dissolves (about 5 minutes). Remove from heat. Add egg yolks, one at a time, beating well after each addition. Allow to cool slightly.

Beat cream cheese with an electric mixer until light and fluffy. Add the gelatin mixture, rum, and coconut extract; blend well. Chill quickly by setting mixture over a bowl of ice water. Stir until thickened slightly.

In a separate bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Fold into cream cheese mixture. Spoon into prepared crust, refrigerate overnight.

Topping

• 1 (20 ounce) can crushed pineapple, undrained

• 2 tablespoons sugar

• 1 tablespoon cornstarch

  
  

In a saucepan, combine undrained pineapple, sugar and cornstarch. Cook, stirring continuously, until mixture boils and thickens. Cool; spoon over cheesecake.

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My recipe has been adapted, but the original recipe came from The Everyday Chef Desserts cookbook.

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The crust is made from crushed vanilla wafers, coconut and butter. It is absolutely perfect for this cheesecake.

 Cool the cheesecake mixture quickly by stirring over a bowl of ice water.

Fold the stiffly beaten egg whites into the cream cheese mixture.

 Refrigerate the cheesecake overnight. I also made the pineapple topping ahead and refrigerated it overnight as well.

When ready to serve, remove the springform pan, then spoon on the pineapple topping for a true taste of paradise!!!

 Enjoy!!!!