Coconut Pineapple Cheesecake 椰子菠蘿芝士蛋糕

One tip for doing this cake: never use fresh pineapple for making cakes or desserts as they will turn bitter when mixing with cream or cheese (diary product). I did some research saying that you can boil the fresh pineapple in water before doing the baking. I did not try that. But if you want, you can do so. I used a fresh pineapple without boiling in this recipe and it ruined it. It tasted awful and bitter. I did not try again by boiling it. I just use canned pineapple. 

Ingredients: (8"x8" square cake)

Base:

Egg white Cake

120 gm. Coconut milk

65 gm. corn oil

1/8 tsp. salt

 

65 gm. egg white

170 gm. cake flour - sifted

 

300 gm. egg white

130 gm. sugar (I only put 100g, still sweet for me)

Method:

(1) Sifted cake flour. Mix coconut milk and corn oil together and add into cake flour. Add in 65 gm. egg white and salt. Mix well.

(2) Whisk 300 gm. egg white with sugar till fluffy and then fold into the coconut milk batter.

(3) Pour into 8" lined square pan and bake at 180C (350F) for about 30mins.

(4) Take cake out and cool down before assemble with cheesecake layer.

For biscuit base (alternatively):

125g Granita biscuits, blend to crumbs

50g unsalted butter, melted

Cheesecake layer:

300ml whipping cream

250g light cream cheese, softened

50g caster sugar

200g canned (tinned) pineapple, pureed

1/4 cup of water

1 envelop of gelatine

Topping:

Pineapple pieces

¼ cup sweetened coconut shavings, toasted in oven until light brown

Method:

1. Pour 1 envelop of gelatine to 1/4 cup of water in heat prove bowl and set aside for 10 minutes. Use a saucepan and boil water. Place gelatine water on top of boiling water until all gelatine dissolved. Take bowl out and set aside until cool down a bit.

2. Whip cream to medium stiffness (mousse-like texture) and chill.

3. In another bowl combine cream cheese and sugar together until smooth and creamy. 

4. Pour pureed pineapple into cream cheese and sugar mixture, fold in whipped cream until well combined.

5. Pour gelatine to batter until well mixed.

Assemble cake:

Square cake:

1. Cut egg white cake into 2 layers.
2. Place one layer of egg white cake as base into square pan mold. Pour in half the cheesecake batter onto 2nd layer.
3. Place the remaining half egg white cake as 3rd layer. Then pour the remaining cheesecake batter as top layer.
4. Use a palette knife to smooth the top. Place in fridge for at least 4 hours before unmolding the cake.
5. Decorate with toasted coconut shavings and pineapple pieces.

In cup/cocktail glasses:

Place a piece of cake on bottom of glasses or cup.

Pour cheesecake batter on top of cake.

Decorate with toasted coconut shavings and pineapple pieces

Chill in fridge for 3 hours until set.

  

Recipe modified and adapted from: http://cakecrumbsbeachsand.com/2013/04/pineapple-coconut-cheesecake-individuals-little-pina-colada-like-treats/