Pinacolada Cheesecake

Ingredients list for Pinacolada Cheesecake

• 5-6 Canned pineapple slices
• ½ cup Cream cheese
• ¼ cup Tinned pineapple syrup
• 1 Star anise
• 8-10 Digestive biscuits
• 2 tablespoons Melted butter
• 1½ teaspoons Gelatin
• 2 tablespoons Hung yogurt
• ½ cup Condensed milk
• ¼ cup Coconut cream
• a drop Edible lemon yellow colour
• 1½-2 cups Whipped cream
• for garnishing Fresh mint sprigs

Method

1. Chop pineapple and transfer into a bowl.
2. Heat pineapple syrup in a non-stick pan. Add star anise, swirl and bring to boil. Remove from heat, add to pineapple in the bowl, cover with cling film and refrigerate.
3. Grind broken biscuits to a fine powder and transfer into another bowl. Add butter and mix well till it resembles breadcrumbs.
4. Line a serving jar with biscuit-butter mixture and press gently. Refrigerate.
5. Take ¼ cup water in a microwave proof bowl. Sprinkle gelatin and set aside to bloom.
6. Take cream cheese, hung yogurt and condensed milk in a bowl and whisk well. Add coconut cream and whisk. Add edible yellow colour and whisk well.
7. Heat bloomed gelatin in microwave for 1 minute.
8. Add whipped cream to cream cheese mixture and fold in well.Add some of this mixture to bloomed gelatin and mix well.
9. Add the gelatin-cream mixture to remaining cream mixture and fold in well.Pour the cream cheese mixture in the lined jar and tap. Refrigerate till semi-set.
10. Spread the cooked pineapple over the cheesecake and place a star anise on top. Garnish with a mint sprig and refrigerate till fully set.
11. Serve.