Anita Stafford, Writer

Menu

Paradise Cheesecake

Leave a Comment

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.

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

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.

This cheesecake is such a tropical tasting delight.
All images and text copyright © 2021 Sugar, Spice and Spilled Milk/Aunt Nubby’s Kitchen.Blogspot.com


.

Comments

  6. Beautiful Cheesecake!!! Love the pineapple/cheesecake combination, and it's such a beautiful, impressive looking dessert! Cheesecake is my absolute favorite dessert but I've never tried making it myself, I'll have to give it a try sometime! Happy Easter!

    Reply

  13. Holy Canoli! This does sound like paradise in dessert land! I have to make this but I make have to figure out how to make a smaller version or I'll end up on Biggest Losers for sure! LOL! It does sound great for a celebration or a get together. I might have to arrange something just so I can make this. Thank you and Happy Easter to you and your family!

    Reply

  17. Oh my goodness Anita! I would love to come over and sample this amazing recipe with you. ;-} I LOOOVE cheesecake – this topping is fabulous. My blog post tomorrow is sharing your lemon cookie recipe…and a link back to your blog. Thanks for all the wonderful dishes you share!

    Reply

  18. Anita, this cheesecake not only looks scrumptious but is very pretty. It is a nice recipe to have for a refreshing summer dessert. Thanks for bringing it to Your Cozy Home Party. All of your recipes look delicious!——— Shannon

    Reply

  24. Hi Anita,
    Hope you are having a wonderful Spring day. Thank you so much for sharing your great recipe with Full Plate Thursday and come back soon!
    Miz Helen

    Reply

  27. Hi Anita! I know I stopped by before, but I couldn't stopp thinking about your cheesecake this week. You know what that means…..it was included in My Saturday Picks today. Thanks again for linking up each week. Hope you are having a wonderful weekend!

    Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

What Readers Say:

Good Book

… teaches a valuable lesson about judging and friendships.

Helen Spies
Amazon Customer

Great Read

Confessions of a Cell Phone Loser

I look forward to reading more from Anita …

Amazon Customer
Amazon Customer

Great Sequel

Treasure in Catclaw Canyon

A well written page turner I enjoyed from start to finish …

Martha Rodriguez
Amazon Customer

Awesome Book

A Vegetable Garden is Not for Cows

Beautifully illustrated children’s book about honesty.

Amazon Customer
Amazon Customer

School Visits

Meet the Author School Presentations can be customized for classrooms, small groups, or large groups. For more information or to reserve your school visit, contact Anita Stafford by email: astaffordbooks@gmail.com.

Free Blog Updates: