2 Reviews of Pineapple Coconut Cheesecake

From: Nasseh

On May 20, 2008

This was my first time making a cheesecake. The directions were simple & easy to follow. But my cheesecake took 45 minutes to cook. I used gingersnaps for the crust as it called for but I think the flavor was a little overpowering for this cheesecake. Next time I may do half gingersnaps & half graham crackers. I do not like cottage cheese so at the suggestion of my friend who is a cheesecake expert I used sour cream instead. Since the other review said they really couldn't taste the coconut in the cake I add 1/2 cup of shredded coconut to the filling. Overall, this was a tasty cheesecake. Thanks

From: 2Bleu (Bird&Buddha)

On May 8, 2008

05/03/08 - We used regular cream cheese as they were out of neufchatel at the grocery store. We also used graham crackers in lieu of gingersnap crumbs. We chose the whipping of the 2 egg whites but next time we will use the whole egg version. The pineapple topping is absolutely wonderful! It has an outstanding flavor and we can see using it for a pineapple ice cream sundae easliy and have since used it for Natilla De Pina (Pineapple Custard). The cheese cake was okay, but a bit too fluffy. We could not taste the coconut (extract) and at the time of this review and the toasted coconut was not included in the original recipe. Four people gave a combined average rating of 3.5 stars. -------- 05/07/08 Made again with revisions using a 5" mini springform pan reducing the ingredients to 2 servings. I used graham crackers for the crust, but added about 1/8 tsp of ground ginger to get as close to the list ingredients as possible and it worked out wonderfully. I also had to use regular cream cheese (I think neufchatel is on strike around here). I lightly toasted (deseccated) the coconut for color and presentation. The added coconut topping does add a bit of sweetness, but goes extremely well with the pineapple. We suggest using a thin layer of pineapple topping to compensate. Not whipping the egg whites makes this cheesecake nicely dense and flavorful. The presentation is as wonderful as the taste. Thank you Sharon, for tweeking this recipe and giving it a second go round.