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Recipe of the Week: Pride Cheesecake

Serves: 15-20 people

Total Time: 45 minutes Prep Time: 15 minutes Cook Time: 30 minutes


Brazilian Pina Colada Cake:

  • 1 1/4 Cups of Chocolate Chip Biscuits
  • 1/2 Cup of Unsalted Butter, Room Temperature.
  • 5 Cups of Cream Cheese
  • 1 1/8 Cups of Confectioners’ Sugar
  • 6 Large Eggs
  • 6 Large Egg Yolks
  • 1 Teaspoon of Vanilla Extract
  • 2 Tablespoons of Lemon Juice
  • Food Colorings: Red, Blue, Green, Yellow

Method of Preparation:

Brazilian Pina Colada Cake:

  1. Preheat oven to 350ᵒF.
  2. Blend chocolate chip biscuits in a food processor.
  3. Melt the butter, then add to the chocolate chip biscuit crumbs and blend.
  4. Line a springform baking pan with parchment paper and press the chocolate chip mixture down evenly.
  5. Place spring pan into the fridge while making cake filling.
  6. Beat the cream cheese and confectioners’ sugar using an electric mixer until smooth.
  7. Slowly incorporate eggs while mixing.
  8. Slowly incorporate egg yolks while mixing.
  9. Add in vanilla and lemon juice and mix thoroughly.
  10. Divide the cheesecake batter into 4 small mixing bowls and slowly drizzle in food coloring to the desired color.
  11. Begin layering the batter on top of the chocolate chip biscuit in the springform pan, alternating colors as you go.
  12. Place in a water bath and bake for 40 minutes or until cake is complete. Check with a toothpick.
  13. Place cooked cake in the fridge until it is chilled.


  1. Slice a piece of cake to the desired size.
  2. Garnish with whipped cream, strawberry and blueberries.

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