Coconut, Lime, Mint & Ricotta Cheesecake With Mint & Brown Sugar Caramelised Pineapple AKA Pineapple Upside Down Cake

Posted on
in Recipes, Baked & Sweets

Coconut, Lime, Mint & Ricotta Cheesecake With Mint & Brown Sugar Caramelised Pineapple AKA Pineapple Upside Down Cake

Posted on
in Recipes, Baked & Sweets

For this collection Ana has collaborated with Australian jewellery design (and fellow QUT graduate), Holly Ryan.

Coconut, Lime, Mint and Ricotta Cheesecake with Mint & Brown

Sugar Caramelised Pineapple

(adapted from a Gourmet Traveller Recipe)

Serves 12

700g cream cheese, room temperature
200g ricotta cheese
3/4 cup brown sugar
3 eggs
200ml
Finely grated zest of 3 limes
200ml coconut cream
Juice of 2 limes
1 vanilla bean
1/4 cup roughly chopped mint leaves

Base
1 cup plain flour
60g shredded coconut
90g butter, melted

Brown Sugar Pineapple
1 small pineapple, sliced into triangles
300g brown sugar

For the base, preheat the over to 180 degrees. In a bowl combine flour, coconut, brown sugar, a pinch of salt and half of the melted butter and mx to combine. Spread on a lined baking tray and bake, stirring occasionally to prevent burning, until golden (around 10 minutes). Remove from oven and set aside to cool. Once cool, add the remaining melted butter and press into the base of a (buttered & lined) spring-form cake tin. Bake base for 10-15 minutes or until golden. Set aside and allow to cool.

In a bowl mix cream cheese, ricotta, and until until smooth (this can be done by hand (if the cheeses are really soft) or with a food processor. Add eggs one at a time, then coconut cream, mint leaves, lime juice and vanilla bean seeds. Pour over cooled base, reduce oven to 160 degrees and bake until the edges are golden and firm, but the centre still has a slight wobble.(30-45 minutes depending on the oven). Cool to room temperature, then refrigerate until completely chilled (2-3) hours, or alternatively, the cake can be left in a cool spot overnight.

To make the brown sugar pineapple. Peel the pineapple and cut into rounds, removing the core with a knife or a circular cookie cutter. Cut the rounds into triangles. Heat a heavy based frying pan, add half the sugar, spreading evenly, then scatter the pineapple and coat with the remaining sugar. Turn the heat to low and let the sugar melt. Turn the pineapple gently until it caramelises (about 5 minutes). Transfer the pineapple to a tray and drain the syrup into a bowl. Refrigerate the pineapple and syrup  separately until ready to serve.

Serve cheesecake topped with pineapple and drizzled with the syrup. Scatter with shredded coconut and fresh mint leaves…

DIAZ+The Bookery Cook= a little something like this….

Screen Shot_2012-07-27_at_5.35.39_PM

And here’s a nice little tropical tune to cook to; FM Belfast – Tropical