Pineapple and Coconut Cheesecake

Traditional recipe and also with the Thermomix.
Delicious fresh and light, ideal for the whole family. The perfect dessert for a hot summer.
You can serve it at any time and for any occasion, from breakfast to a snack or dessert after dinner, it will never tire you. You will also find instructions for using sweetener instead of sugar.

Ingredients

Pineapple and Coconut Cheesecake

7 oz Digestive biscuits
1/2 cup butter (or Greek yogurt)
1/3 oz gelatin sheets
1 cup heavy whipping cream
1 1/4 cups yogurt (pineapple-coconut or equal parts pineapple and coconut)
7 oz cream cheese
1/3 cup sugar (or erythritol)
1 tbsp pineapple juice (or coconut)
7 oz pineapple juice (or coconut)
1 tbsp cornstarch
1/4 cup sugar (or erythritol)
to taste shredded coconut

Pineapple and Coconut Cheesecake

Tools

What we need to make

1 Electric Whisk or the Thermomix
1 Chopper or the Thermomix
1 Springform Pan 9 inch

Steps

Pineapple and Coconut Cheesecake

Remove the butter from the fridge and place the cream in the freezer for at least 30 minutes.
Line a 9-inch springform pan with parchment paper.
For the base: In a mixer, crumble the biscuits into a powder.
In a saucepan or microwave, melt the butter, and when it’s melted, add it to the crushed biscuits and mix.
With the obtained mixture, make the base and level it well with the back of a spoon, then refrigerate for at least 30 minutes
With the electric whisk, whip the cream and place it in the fridge.
Separately, mix the yogurt, cheese, and sugar with a whisk.
When everything is well combined, add the whipped cream with circular upward movements from top to bottom.
In a saucepan, dissolve the gelatin with two tablespoons of pineapple juice, and when it has dissolved, add it to the obtained cream
Take the base out of the fridge and place the obtained cream on the base.
Transfer everything to the fridge for about 4 hours
After the time has passed, prepare the glaze with 7 oz of pineapple and coconut juice or just pineapple,
1 tbsp of cornstarch and 1/4 cup of sugar
Combine the ingredients and dissolve them in a saucepan until you get the glaze.
Let it cool a bit and then pour it over the cheesecake. Let it cool for another 5 minutes, then remove it from the mold.
Finally, decorate with a sprinkle of shredded coconut.
For the base
In a bowl crumble the biscuits into a powder 15 sec vel 10.
Add the butter and melt for 3 min at 98°F vel 1.
With the obtained mixture make the base and level it well with the back of a spoon, then refrigerate for at least 30 minutes.
Insert the butterfly and whip the cream for 3 minutes vel 3.5, put it in a bowl in the fridge.
Remove the butterfly without washing the bowl and insert the yogurt, cheese, and sugar, mix with the lid for 3 minutes vel 2.
When everything is well combined, add the whipped cream: 2 minutes vel 2 with the lid.
In a saucepan, dissolve the gelatin with two tablespoons of pineapple juice, and when it has dissolved, wait for it to cool a bit and add it to the obtained cream: mix 2 minutes vel 1 with the lid.
Take the base out of the fridge and place the obtained cream on the base.
Transfer everything to the fridge for about 4 hours
After the time has passed, prepare the glaze with 7 oz of pineapple and coconut juice or just pineapple, 1 tbsp of cornstarch and 1/4 cup of sugar.
Combine the ingredients and dissolve them for 4 minutes at 212°F vel 1
Let the glaze cool and put it over the cheesecake. Let it rest for another 5 minutes in the fridge, then remove it from the mold and decorate with a sprinkle of shredded coconut.