Condensed Coconut Milk and Pineapple Cheesecake
Condensed Coconut Milk and Pineapple Cheesecake
Introduction
If you’re craving a creamy and dreamy dessert, this Condensed Coconut Milk and Pineapple Cheesecake is just what you need! It's a delightful treat that combines the flavors of coconut and pineapple, creating a taste of paradise.
Why Make This Recipe
This cheesecake is not only easy to make, but it also brings a touch of tropical sunshine to your kitchen. Perfect for family gatherings, summer parties, or simply when you want to treat yourself. Plus, it's a hit with both kids and adults!
How to Make Condensed Coconut Milk and Pineapple Cheesecake
Ingredients:
- 1 can condensed coconut milk
- 1 cup crushed pineapple (drained)
- 8 oz cream cheese
- 1 cup graham cracker crumbs
- 1/2 cup sugar
- 1/4 cup butter (melted)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a greased springform pan to form the crust.
- In another bowl, mix together the condensed coconut milk, cream cheese, vanilla extract, lemon juice, and crushed pineapple until smooth.
- Pour the filling over the crust and spread it evenly.
- Bake for 30-35 minutes or until the cheesecake is set.
- Let it cool, then refrigerate for at least 4 hours before serving.
How to Serve Condensed Coconut Milk and Pineapple Cheesecake
Serve this cheesecake chilled for the best flavor. You can garnish it with extra crushed pineapple or a sprinkle of toasted coconut for an extra touch. It pairs well with whipped cream, too!
How to Store Condensed Coconut Milk and Pineapple Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or use an airtight container. It should stay fresh for about 3-4 days.
Tips to Make Condensed Coconut Milk and Pineapple Cheesecake
- Make sure to drain the crushed pineapple well so your cheesecake doesn't become watery.
- Let the cheesecake cool completely before refrigerating; this helps it set nicely.
- For an even creamier cheesecake, use room temperature cream cheese.
Variations
You can switch things up by adding shredded coconut to the filling or mixing in some lime juice for a zesty twist. If you love chocolate, try drizzling some chocolate sauce on top before serving!
FAQs
Q1: Can I use fresh pineapple instead of canned?
A1: Yes! Fresh pineapple works great. Just make sure to chop it finely and drain excess juice.
Q2: How do I know when the cheesecake is done?
A2: The cheesecake should be set but still slightly jiggly in the center. It will firm up as it cools.
Q3: Can I freeze this cheesecake?
A3: Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.
