Pineapple Cheesecake Recipe

Pineapple Cheesecake Recipe 🍍🍰

Indulge in the tropical flavors of this creamy Pineapple Cheesecake! With a buttery graham cracker base, rich cheesecake filling, and sweet pineapple topping, this dessert is the perfect treat for summer gatherings or a tropical-themed party.

🟣 Ingredients

For the Base:

• 200g crushed graham crackers or digestive biscuits
• 100g melted butter

For the Filling:

• 600g cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) heavy cream (without whey)
• Juice of 1 lemon
• 1 teaspoon vanilla extract

For the Pineapple Topping:

• 1 fresh pineapple, peeled and diced into small pieces
• 1/2 cup sugar
• 1/4 cup water

🟪 Step-by-Step Instructions

Step 1: Prepare the Base

1. Mix the crushed graham crackers or biscuits with melted butter until the texture resembles wet sand.
2. Press the mixture evenly into the bottom of a springform pan to form a firm base.
3. Chill the base in the refrigerator while you prepare the filling.

Step 2: Prepare the Filling

1. In a mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
2. Gradually add the sweetened condensed milk, heavy cream, lemon juice, and vanilla extract. Beat until fully combined and creamy.
3. Pour the filling over the chilled base, smoothing the top with a spatula.
4. Refrigerate for at least 4 hours or until the cheesecake is fully set.

Step 3: Prepare the Pineapple Topping

1. In a medium saucepan, combine diced pineapple, sugar, and water. Cook over medium heat, stirring occasionally.
2. Simmer until the pineapple softens and the mixture thickens into a syrupy consistency (about 10–15 minutes).
3. Allow the topping to cool completely before adding it to the cheesecake.

Step 4: Assemble the Cheesecake

1. Spread the cooled pineapple topping evenly over the firm cheesecake.
2. Chill the cheesecake for an additional 1–2 hours to allow the flavors to meld.
3. Remove the cheesecake from the springform pan and transfer it to a serving platter.

Step 5: Serve

1. Garnish with a sprinkle of lemon zest for an extra burst of flavor.
2. Slice and serve chilled. Enjoy the tropical delight! 🌴🍍

🌟 Tips for Success

1. Smooth Filling: Ensure all filling ingredients are at room temperature to avoid lumps in the batter.
2. Firm Base: Press the crust mixture firmly into the pan to create a stable base for the cheesecake.
3. Thicker Topping: For a thicker pineapple topping, simmer longer to reduce excess liquid.

❓ Frequently Asked Questions

Q: Can I use canned pineapple instead of fresh?
A: Yes! Drain canned pineapple thoroughly and reduce the water in the topping recipe to avoid excess moisture.

Q: How do I prevent my cheesecake from cracking?
A: Cracking is less common in no-bake cheesecakes like this one. Ensure the filling is well-mixed and chill thoroughly to maintain its structure.

Q: Can I make this ahead of time?
A: Absolutely! This cheesecake can be made up to 2 days in advance. Store it in the refrigerator, covered, to keep it fresh.

🚩 Common Mistakes and Solutions

Mistake: Topping too runny.

• Solution: Simmer the pineapple topping longer to thicken the syrup.

Mistake: Crust crumbles when cutting.

• Solution: Press the base firmly and chill adequately before adding the filling.

Mistake: Cheesecake is too soft.

• Solution: Ensure the cheesecake chills for at least 4 hours, or overnight for best results.

With this Pineapple Cheesecake, you’ll transport your taste buds to a tropical paradise! Its perfect balance of creamy, sweet, and tangy flavors makes it a delightful treat for any occasion. 🌴🍍✨

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