Also known as: “Lost In Translation, Pina Colada Cheesecake.”
This recipe was inspired by vacation boyfriends from around the globe. The one you try and smuggle back home in your suitcase. The one you imagine a romantic relationship like no other you could have back home. This would be the relationship your children and grandchildren and great-grandchildren will talk about for centuries.
Then vacation is over, you are back to work, and you realize (or I did) that I don’t speak Spanish. But for some reason that entire week I did. Maybe it was the mojitos, maybe I had a little too much sun. What I do know is my computer translator does not know how to translate “My precious white dove” and it’s really weird hearing it from one of my best friend’s Mexican husband (thank you, Manny)!
What I do speak is cheesecake. So, Eduardo, this cheesecake is for you!
Courtesy of The Happy Baker, Erin Bolger.
ingredients
Base
Filling
Topping
directions
Preheat oven to 325 degrees.
Line the bottom of the pan with a piece of parchment paper to fit. Prepare the base until the texture is crumbly but packable and press into a spring form pan. Bake in the preheated oven for 5 minutes to firm up crust. Set aside to cool.
In a large mixing bowl add the cream cheese and beat with a hand mixer until smooth and creamy.
Add cornstarch, sugar, rum, cream of coconut, vanilla, and salt to cream cheese and beat until thoroughly combined.
Stir in the eggs either by hand or on very low speed of a hand mixer mix until relatively smooth (fine lumps are ok).
Pour batter over the prepared crust. Place the spring form pan on a cookie sheet. Bake in the preheated oven for about 50 minutes. You want the centre slightly jiggly. If it is too firm the cheesecake will crack when cooled. When the cheesecake is finished and the centre is a little jiggly turn off the oven and let the cheesecake cool in the oven with the door slightly open about an hour. Remove from the oven and loosen the sides of the cheesecake with a knife. Cool in fridge at least 4 hours.
When ready to serve, spread the Dulce de Leche over top of the cheesecake and sprinkle with toasted coconut. Store unused cheesecake in fridge for two days covered with plastic wrap.