| 24 ounces cream cheese
1 cup granulated sugar
3 eggs plus 1 egg yolk
1/2 cup cream of coconut (not coconut milk)
1/4 teaspoon salt
1 cup sour cream
2 tablespoons pineapple rum (like Curazan)
1/4 cup pineapple juice
3 tablespoons blue curacao (blue liqueur)
Crust
1 2/3 cups graham cracker crumbs
1/2 cup granulated sugar
1/4 teaspoon cardamom
1/4 cup (1/2 stick) butter, melted
Preheat oven to 350 degrees F.
Assemble crust: Mix crumbs, sugar, cardamom, melted butter right in a 9-inch springform pan and spread out. Pat down to form crust and refrigerate for 2 or more hours.
Filling: Mix cream cheese and sugar until well mixed, 3 minutes on a medium mixer setting. Add egg and yolk one at a time and mix well after each addition. Remember to scrape bowl. Add cream of coconut, rum, blue liqueur, pineapple juice, sour cream and salt; mix well. Pour into pan. Wrap the pan in aluminum foil all around and around the edges. Put in a roasting pan with hot water 1/2 inch up the sides of the pan. Put in the middle rack of the oven for 1 hour. After one hour, crack open the oven door for an hour. Remove cake from oven.
Chill. Garnish with pineapple chunks mixed with orange concentrate juice. |
