Name: Pineapple and coconut cheesecakes
Prep time: 50 min
Total time: 50 min
Ingredients: 180 gram coconut macaroons; 60 gram butter, melted; 1 1/2 teaspoon gelatine; 2 tablespoon water; 250 gram cream cheese, softened; 1/4 cup (55g) caster sugar; 1 cup (250ml) cream; 1/4 cup (60ml) malibu; Pineapple topping; 1 cup (250ml) pineapple juice; 1/4 pineapple (225g), halved lengthways, sliced thinly

Ingredients

180 gram coconut macaroons

60 gram butter, melted

1 1/2 teaspoon gelatine

2 tablespoon water

250 gram cream cheese, softened

1/4 cup (55g) caster sugar

1 cup (250ml) cream

1/4 cup (60ml) malibu

Pineapple topping

1 cup (250ml) pineapple juice

1/4 pineapple (225g), halved lengthways, sliced thinly

Method

1.Grease 12-hole (¼ cup/60ml) mini cheesecake pan with removable bases.

2.Process macaroons until fine. Add butter; process until combined. Press a heaped tablespoon of mixture over base of each hole in pan. Refrigerate 30 minutes.

3.Make filling by sprinkling gelatine over water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.

4.Beat cheese and sugar in small bowl with electric mixer until smooth; beat in cream. Stir in Malibu and gelatine mixture. Divide mixture over bases; refrigerate overnight.

5.To make pineapple topping, combine juice and pineapple in medium frying pan; simmer, about 10 minutes or until pineapple is soft. Remove pineapple from juice; simmer juice about 5 minutes or until thickened slightly. Cool.

6.Serve cheesecakes with pineapple topping.

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