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Baked coconut and pineapple cheesecake

This baked cheesecake has a lovely pineapple layer inside

Ingredients:

Base:

225g (8oz) coconut biscuits
80g (3oz) butter
450g (1 lb) can of pineapple rings, drained

Grapes, pineapple & Mangoes
Topping:

150ml (¼ pint) Greek yogurt, try 0% fat type
50g (2oz) shredded coconut

Filling:

50g (2oz) caster sugar
2 medium eggs, separated
350g (12oz) Quark cheese
80g (3oz) desiccated coconut
1 tablespoon cornflour
150ml (¼ pint) soured cream

Method:

  1. Finely crush the biscuits and mix in the melted butter and mix until well blended.
  2. Line the base of an 8-inch spring clip tin evenly with biscuit mixture. Arrange pineapple rings on top of biscuits.
  3. To make the filling: Reserve one tablespoon of caster sugar. 
  4. Cream the remaining sugar with the egg yolks beat in the Quark cheese until smooth. Stir in coconut, cornflour and soured cream.
  5. In a clean grease-free bowl whisk the egg whites until stiff beat in tablespoon caster sugar. Fold into cheese mixture.
  6. Pour the filling into the tin and smooth top.
  7. Bake: fan oven 140ºC, electric oven 160ºC, gas oven mark 3 for 45 - 60 minutes until completely set.
  8. Remove from oven and allow to cool in tin.
  9. Carefully remove from the tin and place on serving plate, spread yogurt over top of cheesecake and sprinkle shredded coconut over.
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