It does have a hint of blue….
First, my apologies for initially posting this new thread in Ultramatic’s Cruise-O-Matic part nine. I was drunk on Blue Hawaiian Cheesecake!
OK,
I got this on line and made some adjustments - so I cannot take credit for inventing this, but the umbrella was my idea.
Crust:
1 2/3 cups Graham cracker crumbs
½ cup granulated sugar
¼ teaspoon cardamom (I didn’t use this – it’s expensive, and I don’t think it was missed)
¼ cup (1/2 stick) butter, melted.
Mix together crumbs, sugar, (spice) and melted butter. Spread into a spring form 9 or 10 inch pan. (The recipe calls for: refrigerating the crust at this point, but I prefer to bake it for about 10 minutes at 350, and then allow to cool.
Filling:
3 8 oz. pkgs. cream cheese
1 cup granulated sugar
3 eggs plus 1 egg yolk
½ cup cream of coconut (like you use for pina coladas – not coconut milk)
¼ teaspoon salt
1 cup sour cream
2 tablespoons pineapple rum
¼ cup of the juice from a can of chunk* pineapple
3 tablespoons blue curacao (blue liqueur) (this is what gives it a bluish hint)
Heat oven to 350. Wrap the pan in a large piece of aluminum foil and place within a roasting pan.
Mix cream cheese and sugar until well mixed. Add the eggs and the yolk one at a time until well mixed. Add cream of coconut, rum, curacao, pineapple juice, sour cream and salt. Pour into spring form pan on top of crust. Add to the roasting pan enough HOT water to surround the spring form pan ½ inch up the sides. Bake for one hour on center rack of oven. Then, turn off heat and crack open the oven door slightly and allow the cheesecake to remain in oven another hour. Refrigerate the cake until cold. Move to serving platter by loosening the edge of the cake with a knife, and place the spring form pan in hot water to “soften the crust”. The cake will be firm enough to withstand flipping onto a foil or waxed paper sheet on top of a cutting board or similar, remove the bottom of the spring form pan, then place the serving platter on the crust and flip the whole thing over.
Garnish:
Use the chunk pineapple drained of the juice used above(*) and mix with enough frozen orange juice concentrate slightly thawed and add a dash of water to make more fluid. Refrigerate the garnish and the cake until ready to serve. I served the garnish separately and let each guest determine how much they wanted.
It may have been better to use crushed pineapple rather than the chunk. I’ll try that next time.
Enjoy!
