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Biscocho Piña Colada Cheesecake

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Ingredients

Adjust Servings:
Crust
100 g Biscocho, crumbs
30 g White sugar
45 g Butter, unsalted & melted
Filling
180 g Cream Cheese, softened
25 g White sugar
100 g Clara Olé Pineapple Jam
2 pcs Eggs
15 g Cornstarch
75 g Coconut Cream

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Biscocho Piña Colada Cheesecake

Cuisine:
  • 1 hour
  • Serves 1
  • Medium

Ingredients

  • Crust

  • Filling

Directions

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Steps

1
Done

Crust

Mix all the ingredients and transfer into the baking pans. Press firmly.

2
Done

Set aside.

3
Done

Filling

Preheat oven at 320F. Grease baking pans with shortening and set aside.

4
Done

Transfer the cream cheese into a mixing bowl. Cream together with the sugar and Clara Ole Pineapple Jam at low speed.

5
Done

Add the eggs one at a time. Make sure to scrape the sides of the bowl.

6
Done

Add in cornstarch and coconut cream.

7
Done

Pour pineapple cream mixture into baked biscocho crusts.

8
Done

Bake for 30 minutes with baine marie.

9
Done

Cool down completely then freeze overnight to set.

10
Done

Unmold and top with flaked coconut and biscocho crumbs (optional)

11
Done

Serve chilled.

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Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Rochelle de Mesa

Tastes really good!

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Biscocho Parfait
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Biscocho Parfait
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