Preheat oven to 180ºC.
Lightly grease a spring form cake tin. Lightly roast desiccated coconut and cool. Put into a bowl.
Add crushed biscuits, sugar and butter and mix well. Add 2 tbsps coconut flavoured rum and mix well. Put into the cake tin and spread evenly. Press to make it compact. Bake in the preheated oven for 7-8 minutes.
Place cream cheese, sugar, vanilla essence, coconut cream, 1 tbsp coconut flavoured rum and blend with a hand blender. Add eggs and blend again.
Take the cake tin out of the oven and set aside to cool slightly. Pour the cream cheese mixture over the biscuit base and bake for 1 hour.
Make the pineapple jelly as per instruction on the packet and cool. Do not set.
Chill the cheesecake. Demould it onto a serving plate.
Cut butter paper into strips and wrap around the cheesecake. Place the star fruit slices decoratively on the top. Pour the jelly over and keep in the refrigerator to set again.
Cut into wedges and serve chilled.
तैयारी का समय : १६-२० मिनट
खाना पकाने के समय : १६-२० मिनट
सर्विंग्स : ४
खाना पकाने का स्तर : मध्यम
स्वाद : मीठा
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.