Pineapple Cheesecake
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.
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
- Preheat oven to 180 degrees C.
- 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.
- 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.
- Pour over hot crust and bake for about 20 minutes more in preheated oven. Allow to cool completely.
- 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.
- 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:
(62)
Reviews in English (58)
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)
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)
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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