ingredients

For the crust:
180 g of white chocolate
25 g Kara grated coconut
40 g of gavottes 20 g of dusting

For garnish :
600 g from Philadelphia
75 g of sugar
3 eggs
3 cl of rum

For the coconut whipped cream:
20 cl whole cream
20 cl Kara coconut cream
15 g icing sugar

For the decoration:
1 pineapple
1 vanilla pod
1 pinch of ginger powder
1 lime
25 cl of water
100 g caster sugar

Steps

Step 1

The basic bicuit:

Melt the white chocolate in a bain-marie, then add the grated coconut and crumbled gavottes. Mix well together.
Line the bottom of small molds with parchment paper and top with a layer of the white chocolate mixture. Sprinkle with a few crumbs of gavottes.
Refrigerate (about 1 hour) until crust is solidified.

2nd step

Cheese :

Preheat the oven to 160 ° C.
Mix the philadelphia with the sugar, then add the eggs then the rum . Mix well each time.
Pour the cheese mixture over the solidified crusts and bake for 30 minutes. Cool and reserve in the fridge for 48 hours.

Step 3

Pineapple:

On the day of making the cheesecake , peel the pineapple and slice it thinly.

In a saucepan, boil the water and sugar. Add the split vanilla bean and its seeds, a pinch of ginger powder and the zest and juice of the lemon. Mix.
Marinate the pineapple slices in the syrup.

Step 4

For whipped cream:

In the bowl of a robot, mix the liquid cream and the coconut cream. Beat until you get a whipped cream. When it becomes thick enough, add the icing sugar and whip briskly to squeeze the cream.

Arrange the cheesecake on a plate, place a slice of pineapple and garnish with coconut whipped cream.

tips

Coconut cream is thicker and, thanks to its stabilizers, it is ideal for whipped creams. For a greedy recipe, roast the pineapple in caramel.