Piña Colada Cheesecake — A Taste of the Tropics!

PIÑA COLADA CHEESECAKE A tropical cheesecake with a lime pâte sablée crust, creamy coconut-lime and pineapple cheesecake layers, a rum-infused pineapple curd insert, and silky Piña Colada cream. Pan: 18 cm ring, 6 cm high DAY 1 — PINEAPPLE CURD (14 cm insert) Ingredients: Unsweetened pineapple juice — 250 g (reduce to 180 g) Sugar — 55 g Egg yolks — 70–80 g Unsalted butter, soft — 60 g Cornstarch — 5 g Lime juice — 7 g Rum (Havana Club 3) — 5 g Salt — a pinch Method: 1.Simmer the pineapple juice until reduced to 180 g. Cool slightly. 2.Whisk yolks, sugar, salt and cornstarch. Add the reduced juice and mix until smooth. 3.Cook over medium heat, stirring constantly, until thickened. Once boiling, cook for 2–3 minutes. 4.Remove from heat. Mix in the butter, then lime juice and rum. 5.Strain, cover with plastic wrap touching the surface and refrigerate. 6.For the insert, transfer 60 g to a 14 cm silicone mold and freeze completely. Reserve 50 g for the topping cream and 120 g for the pineapple cheesecake layer. DAY 1 — LIME PÂTE SABLÉE CRUST Ingredients: All-purpose flour — 180 g Almond flour — 60 g Powdered sugar — 30 g Sugar — 30 g Cold butter — 80 g Egg yolks — 2 Lime zest — 10 g Salt — 5 g Additional butter for restructuring — approximately 50 g Method: 1.Mix the flours, sugars, salt and lime zest. Add cubed cold butter and mix into fine crumbs. 2.Add yolks one at a time and mix until a dough forms. 3.Roll between parchment sheets to 2–3 mm thick. Prick with a fork and freeze for 1 hour. 4.Bake at 160°C / 320°F for approximately 25 minutes, until golden. Cool completely and blend into fine crumbs. 5.Gradually mix in melted butter until the crumbs resemble wet sand and hold their shape when pressed. 6.Line an 18 cm ring with foil underneath. Firmly press the crumbs into 6 cm-high sides, then form the bottom. Smooth the junction between the sides and base for a clean 90-degree angle. 7.Bake at 160°C / 320°F for 12 minutes. Cool completely. DAY 2 — CHEESECAKE FILLING Base mixture: Cream cheese — 470 g Sugar — 80 g Eggs — 2 Egg yolk — 1 Heavy cream, 33% — 70 g White chocolate (37% cocoa butter) — 50 g Cornstarch — 10 g Salt — a pinch Coconut layer: Kokosmus (pure coconut flesh butter, NOT coconut oil) — 70 g Lime zest — 1 lime Pineapple layer: Pineapple curd with rum — 120 g Preparation: 1.Preheat the oven to 125°C / 257°F for 45–60 minutes. Place an empty baking tray on the bottom rack. 2.Bring refrigerated ingredients to room temperature 1–1.5 hours beforehand. Melt the white chocolate and cool to approximately 35°C. Soften the coconut butter. 3.Using a paddle attachment on low speed, mix cream cheese, sugar, salt and cornstarch until smooth. 4.Add eggs and yolk one at a time, mixing just until incorporated. Avoid incorporating excess air. 5.Mix a few tablespoons of batter into the melted chocolate, then return to the main mixture. Add cream and mix gently. 6.Divide the base mixture into 390 g for the coconut layer and 435 g for the pineapple layer. 7.Fold coconut butter and lime zest into the first portion. Fold pineapple curd into the second. Assembly: 1.Spread approximately 250 g of coconut mixture into the cooled crust. 2.Place the frozen pineapple curd insert on top and press gently into the filling. 3.Cover with the remaining coconut mixture. 4.Carefully add the pineapple cheesecake mixture, using a piping bag if needed to keep the layers distinct. Smooth the surface. Baking: 1.Pour 350 g of boiling water into the preheated baking tray. 2.Bake on the middle rack at 125°C / 257°F for 1 hour 25 minutes. The center should still jiggle slightly. 3.Turn off the oven and leave the door open by 3–5 cm, securing it with a spoon if necessary. 4.Leave inside for 60 minutes, then cool at room temperature for 3 hours. 5.Refrigerate until completely chilled and set. DAY 3 — PIÑA COLADA CREAM Ingredients (all cold): Cream cheese — 120 g Heavy cream, 33–35% — 60 g Powdered sugar — 20 g Pineapple curd — 50 g Kokosmus (pure coconut flesh butter, NOT coconut oil) — 8 g Method: 1.Mix cream cheese and powdered sugar until smooth. 2.Add pineapple curd and coconut butter; mix until combined. 3.Pour in cold cream and whip, starting at low speed and gradually increasing to medium, until firm and stable. Decoration: Transfer the cream to a piping bag fitted with a closed-star tip. Pipe decorative swirls around the edge, leaving the center visible. Finish with coconut flakes, dried pineapple and fresh lime zest.