2 envelopes unflavored gelatin
Sugar
6 oz. pineapple juice
3 eggs, separated
3 8-oz. packages cream cheese, softened
1/4 c. dark rum
1/4 tsp. coconut extract
20 oz. crushed pineapple
1 Tb. cornstarch
Coconut crust
Prepare a coconut crust (found in the crusts section of this recipe site). Mix gelatin & 1/2 c. sugar in saucepan. Add pineapple juice. Stand 1 minute. Heat over low until gelatin dissolves (5 minutes). Remove from heat. Add yolks, one at a time, beat well after each. Cool slightly. Beat cream cheese until fluffy. Blend in gelatin mixture with rum & coconut extract. Chill quickly by setting mixture over bowl of ice water
stir until slightly thickened. Beat egg whites until foamy. Gradually add 1/4 c. sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate overnight. In a saucepan, combine undrained pineapple with 2 Tbs. sugar & cornstarch. Cook, stirring until boils & thickens. Cool. Spoon over cheesecake. Serves 8-10.
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