Pineapple Cheesecake

    (64)
    5 hours 30 minutes

    This recipe takes some time because of the chilling required, but none of the steps are hard and the results are amazing! Serve a square with some fresh berries for a classy dessert.


    62 people made this

    Ingredients
    Serves: 16 

    • Crust
    • 2 cups (250g) plain flour
    • 1/2 cup (90g) icing sugar
    • 1/2 cup (60g) sliced almonds
    • 170g butter
    • Pineapple Cheesecake
    • 500g cream cheese
    • 1/2 cup (110g) white sugar
    • 2 eggs
    • 2/3 cup (170ml) unsweetened pineapple juice
    • Pineapple Topping
    • 1/4 cup (30g) plain flour
    • 1/4 cup (60g) white sugar
    • 600g crushed pineapple (1 1/2 tins), drained with juice reserved
    • 1/2 cup (125ml) thickened cream, whipped

    Directions
    Preparation:45min  ›  Cook:45min  ›  Extra time:4hours chilling  ›  Ready in:5hours30min 

    1. Preheat oven to 180 degrees C.
    2. Crust: In a medium bowl combine the flour, icing sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of a 20x30cm cake tin. Bake in preheated oven for 15 to 20 minutes.
    3. Pineapple Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Beat in eggs one at a time. Blend in the unsweetened pineapple juice.
    4. Pour over hot crust and bake for about 20 minutes more in preheated oven. Allow to cool completely.
    5. Pineapple Topping: In a saucepan, combine the flour, sugar and reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely.
    6. When cool fold in the whipped cream. Spread topping over the cheesecake layer. Refrigerate 4 hours before serving.

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    Reviews and Ratings
    Global Ratings:
    (64)

    Reviews in English (59)

    by
    77

    This is delicious! That being said, there is one flaw in this recipe; corn starch should be used for thickening in the topping instead of flour, probably about 2 TBSP would work. There is a flour taste to the topping and it doesn't have the smooth, pleasing texture it should have. I followed the recipe except used a whole cup of whipped cream in the topping. I will definitely make this again, using corn starch as the thickening agent.  -  09 May 2008  (Review from Allrecipes USA and Canada)

    by
    26

    A very good summer time recipe. I don't understand the ones that bought another can of pineapple juice or used orange juice--there is plenty of juice from the draining of the can of pineapple. I agree with using cornstarch to thicken and the toasted coconut on top. I used crushed Nilla cookies instead of flour in the crust and used coconut instead of almonds.  -  27 Feb 2010  (Review from Allrecipes USA and Canada)

    by
    19

    I have been making this recipe for years now. It is great, takes a little time but its worth it! Make it in the evening for the next day. It tastes very fresh and fruity - great in the summer too! You can also use margarine and chopped almonds or no almonds at all. Sometimes I also use only 1 pck. regular cream cheese and 1 pck. low fat. But this cake is worth every calorie in it!!  -  09 Apr 2004  (Review from Allrecipes USA and Canada)

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