Serves: 15-20 people
Total Time: 45 minutes Prep Time: 15 minutes Cook Time: 30 minutes
Ingredients:
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:
- Preheat oven to 350ᵒF.
- Blend chocolate chip biscuits in a food processor.
- Melt the butter, then add to the chocolate chip biscuit crumbs and blend.
- Line a springform baking pan with parchment paper and press the chocolate chip mixture down evenly.
- Place spring pan into the fridge while making cake filling.
- Beat the cream cheese and confectioners’ sugar using an electric mixer until smooth.
- Slowly incorporate eggs while mixing.
- Slowly incorporate egg yolks while mixing.
- Add in vanilla and lemon juice and mix thoroughly.
- Divide the cheesecake batter into 4 small mixing bowls and slowly drizzle in food coloring to the desired color.
- Begin layering the batter on top of the chocolate chip biscuit in the springform pan, alternating colors as you go.
- Place in a water bath and bake for 40 minutes or until cake is complete. Check with a toothpick.
- Place cooked cake in the fridge until it is chilled.
TO SERVE:
- Slice a piece of cake to the desired size.
- Garnish with whipped cream, strawberry and blueberries.
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