Pina Colada Cheesecake with Bournville Drizzle: A Tropical Dessert Guide

If you're dreaming of a dessert that brings the spirit of the tropics to your plate, look no further than the pina colada cheesecake with Bournville drizzle. This innovative twist on classic cheesecake merges the exotic flavors of pineapple and coconut with the rich depth of Bournville dark chocolate. It's indulgent, refreshing, and delightfully unexpected, making it ideal for summer parties, holiday dinners, or any occasion that calls for a unique showstopper. So in this comprehensive guide, you’ll learn how to make this cheesecake step by step, with tips for achieving the perfect tropical chocolate balance.

Ingredients:

For the coconut-graham crust:

• 200 g graham crackers or digestive biscuits
• 50 g desiccated coconut (unsweetened)
• 100 g unsalted butter, melted
• 2 tbsp granulated sugar (optional)

For the pina colada cheesecake filling:

• 500 g cream cheese, softened
• 200 ml coconut cream (not coconut milk)
• 150 g crushed pineapple, drained well
• 100 g granulated sugar
• 3 large eggs, room temperature
• 2 tbsp cornflour
• 1 tsp vanilla extract
• 2 tbsp white rum (optional, for authentic pina colada flavor)

For the Bournville chocolate drizzle:

• 100 g Bournville dark chocolate
• 50 ml heavy cream

For garnish (optional):

• Toasted coconut flakes
• Pineapple wedges or chunks
• White chocolate shavings
• Mint leaves

Method:

1. Line the bottom of your pan with parchment paper and lightly grease the sides. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
2. Preheat your oven to 160 °C or 325°F.
3. Blitz the graham crackers and desiccated coconut in a food processor until they form a sandy texture. Add melted butter and pulse until evenly moistened.
4. Press the mixture firmly into the bottom of your pan. Use a flat-bottomed glass or the back of a spoon to compact it evenly.
5. Chill in the refrigerator for 20 minutes or pre-bake for 10 minutes to create a sturdier base.
6. In a large bowl, beat the cream cheese until smooth and fluffy. Add sugar and continue beating until dissolved and creamy. Then mix in the coconut cream, vanilla extract, and optional white rum. Fold in the crushed pineapple using a spatula.
7. Add eggs one at a time, mixing on low speed to avoid overaeration. Avoid overmixing once the eggs are added. This helps prevent cracks and ensures a smooth texture.
8. Sprinkle in cornflour and gently fold until fully incorporated.
9. Pour the cheesecake filling over the chilled crust. Place the pan in a large tray. Fill the outer tray with hot water halfway up the sides of the pan to create a water bath. Bake for 60 minutes or until the edges are set and the center is slightly jiggly.
10. Turn off the oven and let the cheesecake rest inside with the door slightly ajar for an hour.
11. After it’s cooled to room temperature, refrigerate the cheesecake for at least 6 hours, preferably overnight. This allows the flavors to deepen and the structure to firm up.
12. Meanwhile, prepare the Bournville drizzle. Break the Bournville chocolate into pieces and place them in a saucepan with heavy cream. Heat on low, stirring constantly until the chocolate melts and the mixture becomes glossy and smooth. Allow it to cool slightly until it reaches a pourable consistency.
13. Remove the cheesecake from the pan and transfer it to a serving platter. Drizzle the warm Bournville sauce over the top in smooth ribbons or decorative swirls. Garnish with toasted coconut flakes, pineapple slices, or white chocolate curls for contrast and texture.
14. Serve the cheesecake chilled with a tropical mocktail or chilled white wine, a scoop of coconut or vanilla bean ice cream, or lightly sweetened whipped cream for extra indulgence.
15. Store the cheesecake in the fridge in an airtight container for up to 5 days. You can also freeze the entire cake or individual slices wrapped tightly in cling film and foil for up to a month. Thaw overnight in the fridge before serving.

Tips:

• Drain the pineapple well since the excess liquid can affect the texture of the cheesecake. Press the fruit lightly in a sieve to remove moisture before adding to the filling.
• Use full-fat cream cheese and coconut cream since they provide the creamiest consistency.
• Let the cheesecake set fully, which means let it chill overnight for best results.