Hi everyone
Today my blog is turning 5! I still can't believe so many years passed already!
As a cheesecake enthusiast I prepared this cheesecake. I adapted a good rated recipe from taste.com.au
I hope you like it..
Ingredients:Base:130 g butter, roughly chopped
250 g Digestive biscuits
Cheesecake:500 g Philadelphia, roughly chopped, at room temperature
150 g caster sugar
3 eggs (60 g each)
125 g coconut milk
1 can crushed pineapple, drained (1 can brut 440g)
Top:Shredded Coconut
Preparation: Place butter in TM Bowl. Melt it for 3 - 4 minutes at 60ºC on Speed 1-2.
Add biscuits and process 10 seconds on Speed 6-7.
Grease a 20 cm springform pan. Cover the bottom and the sides with baking paper.
Press mixture over base and side of the pan. Refrigerate for 30 minutes.
Put cheese and sugar in a clean TM Bowl. Beat firstly for 1 minute on Speed 3-4 and then secondly for 1 minuteon Speed 4-5. Clean the sides of TM Bowl and beat 30 seconds more on Speed 4-5.
Start Thermomix on Speed 4. Add eggs one at a time throught the hole of TM lid. Beat 35 seconds in total.
Add cocnut milk and mix for 8 seconds on Speed 3-4.
Add well-drained pineapple and fold in with spatula. (I had sliced pineapples available. I chopped them into small pieces, and added after well drained)
Transfer cheesecake mixture into the pan.
Bake for 50 - 60 minutes until set in preheated oven at 160ºC. (Even if the recipe says "the cheesecake will wobble slightly in the center", when I checked it seemed to me the cake wobbled more than I desired so I let it cook for 75 minutes)
Cool cheesecake in oven for 3 hours with door ajar.
Refrigerate it overnight.
Toast a few spoons of coconut in a large pan on medium-low heat by stirring constantly until golden. Transfer into another plate.
Top your cheesecake with toasted and non-toasted coconut mixture and serve.
Enjoy...
Photos: http://thermomixtarifdefterim.blogspot.it/2014/12/pineapple-coconut-cheesecake.html