Pineapple Cheesecake

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    Pineapple Cheesecake

    Pineapple Cheesecake

    (62)
    5hours30min


    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.

    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:
    (62)

    Reviews in English (62)

    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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