Pineapple Cheesecake

    Pineapple Cheesecake


    60 people made this

    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.

    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

    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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