Pineapple Cheesecake & Coconut Caramel
with Oat Crumble | Serves 4
Close your eyes and allow the taste of a sunset to wash over you when you bite into this sweet pineapple cheesecake. Drizzle over as much coconutty caramel sauce as you want, this whole cheesecake is a slice of paradise.
We’ve replaced the tinned mango in this recipe with tinned pineapple due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Classic Oat Mix
(Contains Gluten, Sulphites; May be present Sesame, Milk, Soy, Peanut, Cashew, Pistachio, Almond, Walnut. )
1 packet
Coconut Milk
50 g
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
Cream
(Contains Milk; )
1 packet
cream cheese
(Contains Milk; )
1 tin
Tinned Mango
Not included in your delivery
90 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Grease and line the baking tin. • In a medium saucepan, melt the butter over low heat, 1-2 minutes. Remove from heat and add the classic oat mix, stirring, until combined. • Transfer to the lined baking tin. Using the back of a spoon, spread oat mix evenly over base and press down firmly into tin. • Bake until golden, 8-10 minutes. Set aside to cool for 15 minutes.
• Meanwhile, wipe out saucepan and return to medium heat. • Cook coconut milk and the brown sugar, whisking until well combined and turned to caramel, 5-8 minutes. • Set aside until thickened. TIP: The sauce will thicken as it rests!
• Using electric beaters, whisk cream in a large bowl until soft peaks form and almost doubled in size, 1-2 minutes. TIP: If you don't have an electric mixer, use a hand whisk and whisk for 3-4 minutes! TIP: Chill both your bowl and cream before whipping to get maximum volume.
• In a medium bowl, combine cream cheese and half the coconut caramel. Using a spoon, fold in whipped cream to combine. • Spoon cheesecake mixture on top of the oat base and spread out evenly using the back of a spoon. • Refrigerate for 4 hours or overnight.
• When the cheesecake is ready to serve, drain tinned pineapple. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side.
• Top cheesecake with pineapple and remaining coconut caramel. • Slice cheesecake and serve. Enjoy!