A rich, creamy cheesecake filling, infused with cream of coconut and pineapple chunks make this piña colada cheesecake a delicious dessert.PINACOLADA CHEESECAKEIngredients5-6 canned pineapple slices½ cup cream cheese¼ cup tinned pineapple syrup1 star anise 8-10 digestive biscuits2 tablespoons melted butter1½ teaspoon gelatin2 tablespoons hung yogurt½ cup condensed milk¼ cup coconut creamA drop of edible yellow colour1½-2 cups whipped creamFresh mint sprig for garnishingMethod1. Chop pineapple and transfer in a bowl.2. Heat pineapple syrup in a non-stick pan. Add star anise, swirl and bring to boil. Remove from heat, add to chopped pineapple, cover with cling film and refrigerate it.3. Grind broken biscuits to make a fine powder and transfer in another bowl. Add butter and mix well till it resembles breadcrumbs.4. Line a serving jar with biscuit-butter mixture and press gently. Refrigerate.5. Take ¼ cup water in a microwave proof bowl. Sprinkle gelatin and set aside to bloom.6. Combine cream cheese, hung yogurt and condensed milk in a bowl and whisk well. Add coconut cream and whisk. Add edible yellow colour and whisk well.7. Heat bloomed gelatin in microwave for 1 minute. 8. Add whipped cream to cream cheese mixture and fold well. Add some of this mixture to bloomed gelatin and mix well. 9. Add the gelatin-cream mixture to remaining cream mixture and fold well. Pour the cream cheese mixture in the lined jar and tap. Refrigerate till semi-set. 10. Put the cooked pineapple and a star anise on top of cheesecake. Garnish with a mint sprig and refrigerate till fully set. 11. Serve. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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