- Dry biscuits 200 grams
- Melted butter 100 grams
- Ricotta cheese 350 grams • 140 kcal
- Fresh whipping cream 250 grams
- Sugar 180 grams • 470 kcal
- Pineapple yogurt 125 grams
- Jelly 8 grams
- Pineapple 250 grams already cleaned
- Sugar 2 tablespoons • 470 kcal
- Cornstarch 1 teaspoon • 338 kcal
Pineapple cheesecake is a very fresh and delicate cake that doesn’t need baking, an ideal dessert for the summer, but that you can make all year round; for the preparation you can use both fresh pineapple and pineapple in syrup. In our recipe we made the classic cheesecake base without baking with chopped dry biscuits and melted butter, making the cream with ricotta cheese, yogurt, cream and jelly. For the garnish, a delicious jelly with pineapple juice and pulp and cornstarch will be made, but you can also decorate the cake with pineapple slices or as you like. Once ready, enjoy it fresh and creamy for breakfast, as a snack or as an exquisite dessert. But now let’s see all the steps to prepare it.
How to prepare pineapple cheesecake
Chop the biscuits in the mixer and put them in a bowl (1). Add the melted butter and mix (2). Pour the mixture onto the bottom of a hinged mold and press it well with the back of a spoon (3). Let it rest in the refrigerator for at least half an hour.
Put the jelly in cold water (4) for about ten minutes. Whip the cream very cold with the electric whisk (5) and keep it aside. In a bowl mix the ricotta cheese with the sugar, until you will have obtained a smooth and lump-free mixture (6).
Add the yogurt and keep stirring (7). Then add the cream and mix it with a spatula with movements from the bottom upwards (8). Squeeze the jelly and melt it in a saucepan with the water, until it will be completely dissolved. Let it cool and add it to the mixture, mixing it well. Pour the cream on the biscuits base (9) and let it harden in the refrigerator for at least 3 hours.
Now prepare the jelly for the cover; cut the pineapple into pieces (10) and reduce it to puree with the help of the mixer. Pass it through a strainer and put it in a saucepan with the sugar and cornstarch; cook on a low heat for 5 minutes, stirring constantly. Once ready, let it cool (11) and pour it on the cheesecake. Refrigerate for at least another 2 hours. Your pineapple cheesecake is ready to be served (12).
You can preserve the pineapple cheesecake in the refrigerator for 3-4 days, well covered.