John Myers
Ingredients for 1 servings:
- 200 g ladyfingers
- 160 g butter (melted)
- 60 g desiccated coconut (browned in a pan without fat)
- 400 g double cream cheese
- 150 g natural yogurt
- 150 ml coconut milk
- 80 g sugar
- 2 tbsp rum (or more to taste)
- 1 packet of vanilla sugar
- 1 can pineapple (rings 490g, save 75ml juice)
- 6 sheets of gelatin
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
My absolute Philadelphia cake favorite. NO BAKE! NO CREAM!
Finely crumble the sponge fingers in a food processor or by hand (fill two portions into a freezer bag and roll over them with a rolling pin). Add the desiccated coconut and mix in the butter well. Press the mixture firmly into a springform pan and refrigerate. Soften the gelatin according to the instructions. Cut 2/3 of the pineapple rings into small cubes. Mix the cheese, yogurt, coconut milk with the sugar, vanilla sugar, and rum. Squeeze out a little of the gelatin and dissolve it in the pineapple juice in a saucepan, stirring gently. Remove from the heat. Stir in 3 tablespoons of the cheesecake mixture, then stir this mixture well into the remaining cheesecake mixture. Refrigerate. When the mixture begins to thicken, fold in the pineapple cubes and spread everything over the sponge cake base (not so smooth; it looks better if it’s wavy). Cut the remaining pineapple rings into different sized pieces and scatter them unevenly over the cake. Refrigerate for at least 3 hours. It tastes even better the next day. Tip: For decoration, coarsely grated (peeler) white chocolate looks great.
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