I know what you're thinking. The House that Lars Built is confused. It's not a food blog. It's crafty! I know I know! Don't worry, it's just that these very important national holidays are dictating the editorial calendar around here. The whole month of sweltering July was National Ice Cream Month and July 30th, yesterday, was National Cheesecake day. We can't have it slip through out glue-gunned out fingers just because we are a DIY/craft blog, right? SO, ME Hammond of Baked by ME came up with THE MOST DELICIOUS cheesecake recipe you've ever tasted. You will never want to eat cheesecake in the round again. This deconstructed version will blow your tastebuds. I nearly downed the thing as we photographed it. This is one of those recipes where the baker, ME, says "it's soooo easy" but you really you can't trust her because it's that good.
Get the recipe below
photography by Trisha Zemprecipe by ME Hammond of Made by ME
Layered Pina Coloda Cheesecake in a Glass
Layers:
Cheesecake moussePineapple CurdToasted CoconutGraham Cracker Crust
For cheesecake mousse:
1 lb cream cheese1 c powdered sugar1 t vanilla extract 1 t lemon vest1 1/4 c whipping cream1/4 c sugar
Directions: Whip cream cheese, powdered sugar, lemon vest, and vanilla until smooth. Make sure there are no clumps! In a separate bowl whip cream and sugar until you have stiff peaks. Fold the cream cheese mixture into the whipped cream and viola! You have mousse! But be sure to keep in chilled until ready to use.
For pineapple curd:
2 c pineapple juice3/4 c sugar6 egg yolks1/4 c cornstarch 1/4 c butter (cubed)
Directions:In sauce pan bring pineapple juice, sugar, and cornstarch to a boil. Stir constantly while the mixture thickens. Once it is boiling, remove from heat and temper in the egg yolks. Return to heat and bring to a boil for about 30 seconds. Remove from heat and carefully stir in butter until it melts. Chill until ready to use.
For graham cracker crust:
1 1/2 c graham cracker crumbs3 T melted butter2 T powdered sugar
Directions:Mix all ingredients together, it should be crumbly.
For toasted coconut:
1 c. flaked sweetened coconut
Directions:Cook the coconut on the stove in a frying pan on medium heat for about 2 minutes of until golden brown.
Assembly:
First, put a layer of the graham cracker crumble crust, next spoon on a layer of the pineapple curd, then pipe a layer of the cheesecake mousse with a piping bag, and lastly sprinkle toasted coconut on top. Then repeat! (I did two layers per glass but you may do as many as you would like depending on the glass you use.)
Yield:About 6 glasses (depending on the size of your glass)
Garnish with a cherry on top and viola! Cheesecake in a glass. Eat up.
