summer freeze cheesecake recipe

Summer freeze pineapple cheesecake with rum syrup

Cake ingredients (yields one 9�/23cm cake)

vanilla wafer crumbs	1 cup	250ml
butter melted	2 Tbsp	30ml
light cream cheese softened	1 pkg (250g)
crushed pineapple, drained	1 12oz can	1 341ml can
icing sugar	2 Tbsp	30ml
whipped topping, thawed	1 L	1 L

Cake directions

Combine first two ingredients and press onto bottom of a 9"/23cm spring form pan.
Place crust in freezer for 15 minutes.
Place cream cheese, cheese, raspberry concentrate and icing sugar in blender or food processor. Beat on high speed until smooth.
Pour into large bowl and fold in thawed whipped topping. Pour over prepared crust.
Freeze until firm (approx. 4 hours).
Remove from freezer 10 minutes before serving.

Cake recipe variation would use chocolate wafer crumbs and frozen concentrated raspberry juice, thawed as ingredient substitutions.

Pineapple rum syrup ingredients (yields 2 cups/500ml)

reserved pineapple juice	1/4 cup	60ml
dark or amber rum	1/4 cup	60ml
brown sugar	2/3cup	150ml
golden corn syrup	2/3 cup	150ml
hard margarine or butter	2 Tbsp	30ml
maraschino cherries	2/3 cup	150ml
can of pineapple tidbits, drained & juice reserved	8 oz	227ml

Syrup directions

Combine reserved pineapple juice and rum in medium saucepan.
Bring to boil on medium.
Add brown sugar and corn syrup.
Heat and stir until brown sugar is dissolved.
Boil for about 5 minutes, stirring occasionally, until syrupy. Remove from heat.
Stir in margarine/butter, cherries, and pineapple tidbits.
Cool to room temperature. Stir.
Spoon about 2 1/2 tbsp (37ml) over each wedge. Serves 12.