Luscious Tropical Cheesecake
|Digestive cookie crumbs/Graham wafer crumbs||1 Cup (16 tbs)|
|Granulated sugar||2 Tablespoon (For Making Crust)|
|Butter||2 Tablespoon, melted|
|Canned crushed pineapple||14 Ounce (1 Can, 398 Milliliter)|
|Unflavored gelatin||1⁄4 Ounce (1 Package, 7 Gram)|
|Light cream cheese||8 Ounce, softened and cubed (1 Package, 250 Gram)|
|Low fat ricotta cheese||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs) (For Making Filling)|
|Grated orange zest||1 1⁄2 Teaspoon|
|35% whipping cream||1 Cup (16 tbs)|
|Sweetened desiccated coconut||1⁄2 Cup (8 tbs)|
1. Crust: In a bowl combine cookie crumbs, sugar and butter. Press in bottom of springform pan. Bake for 8 minutes or until set. Chill until firm. Fit a 3-inch (8 cm) wide strip of waxed or parchment paper around inside of pan.
2. Filling: Drain pineapple in sieve set over bowl; press with rubber spatula to extract juice. Pour 1/2 cup (125 mL) of the juice into a small saucepan; sprinkle gelatin over. Let stand for 5 minutes to soften. Cook over low heat, stirring, until gelatin is dissolved. (Or put juice and gelatin in a measuring cup; let stand 5 minutes to soften, then microwave at Medium for 1 minute.) Let cool slightly.