Roasted Pineapple Cheesecake
EVENT: CELEBRATING ONE YEAR OF MAYURI’S JIKONI YOUTUBE CHANNEL
RECIPE: ROASTED PINEAPPLE CHEESECAKE
Roasted Pineapple Cheesecake made with fresh pineapple is creamy, delicious and so easy to make. Paired with ginger cookie crumbs, it offers a burst of flavours. Perfect dessert to celebrate a milestone with.
MAKING FOOD VIDEO CHALLENGES
I remember quite often my family would ask me why I don’t make videos. The truth is that I had a fear. A fear that I would not be able to do it, taking shots, editing, putting the whole thing together. It has been a huge learning experience. I am still not comfortable doing the voice over videos. But now more than a scary experience, I actually enjoy making the videos.
Since I posted my first video on 23rd April 2021, must admit getting subscribers, people to watch the video has been a struggle. I am still trying to get more subscribers. I jokingly tell my extended families on both sides, that if all my family members decided to subscribe, in that alone I would have 100 subscribers.
Occasionally, I do feel why am I spending so much time making the videos, especially when I just get 10 or 20 views for a particular video. It can be very disheartening. But, then I remind myself that for me it is a hobby that I enjoy. Am not in competition with anyone. Undoubtedly, likes, comments, subscriptions are for sure moral boosters.
MY FIRST VIDEO
The advise I got from some fellow bloggers was to start off with simple recipes. April was scorching hot so decided to make a watermelon and rose milkshake. The video is about 1.08 minutes long. When I look at it now, I missed out so many vital information. But will remain my first ever video. Must add that the watermelon and rose milkshake is definitely delicious, cooling and filling too as I add some oats to it. Not too watery for a juice and not too thick to pass off as a smoothie.
Over time I learned how to improve on the skills. Not a professional video maker, keeping it as simple as possible. Actually want to convey to my followers that the focus is on the recipe and the food and not getting all the graphics and angles correct like professionals. A simple iphone, a simple tripod, a laptop for editing and the environment is whichever kitchen I work in.
My biggest advisor and supporter is Shobha Keshwani whose food channel is called Shobha’s Food Mazaa. She offered quite a few tips when I started. Please do check out her videos. She has some very easy non vegetarian recipes, delicious Sindhi recipes and a collection of celebration food and everyday fare.
Many vloggers are not willing to share tips, suggestions, etc. Which is in a way very sad. Yes, I understand with millions of food vloggers out there, it is a tough competitive world. But a little support would be nice. Having said that, I learn as I watch other videos, read up on video making skills.
My biggest critic is my daughter Namrata. She will tell me what worked, what didn’t. Keeping that in mind I progress with baby steps.
Of course my food taster and critic is my hubby. If he didn’t enjoy the variety I make, trying out new dishes would have been limiting.
AS OF TODAY I HAVE 93 YOU TUBE VIDEOS ON MY CHANNEL. WITH 10K VIEWS.
My most watched videos are on Ugali and Makai Paka, both Kenyan Recipes. Third is the egg free banana chocolate chip muffins. Please check out the videos on my channel.
You Tube Channel – MAYURI’S JIKONI
ROASTED PINEAPPLE CHEESECAKE
Well enough of talking about videos. Let us get down to the real thing – the dessert! When I first began making cheesecakes about 30-35 years ago, it use to be those big ones in a spring form cake tin. And then the tension of whether it will set or not, will it come out of the tin properly or not.
Then came the fashion or fad of serving small portions of desserts. I’ve not looked back since then as now my cheesecake recipes are all set in individual portions. No hassle of the cheesecake toppling off the crust, cheesecake getting stuck to the tin.
With this individual portion way I am able to make cheesecake without a setting agents like gelatin or agar agar. Sometimes I use it sometimes I don’t. All depends. For this pineapple cheesecake I have not used any.
Why did I choose pineapple? Well, though I love all kinds of fruits, my favourite are mango and pineapple.
PINEAPPLE AND SETTING AGENTS
Did you know that bromelain in pineapple prevents setting agents to set. Bromelain is an enzyme, setting agent like gelatin is protein. As soon as bromelain gets in touch with the protein in hot liquid, it breaks up the protein.
SO HOW DO YOU USE A SETTING AGENT WITH PINEAPPLE?
- Use tinned or canned pineapple as they don’t have the active enzyme bromelain.
- Cook the pineapple before using it with a setting agent. Cooking the pineapple breaks down the enzyme.
If you want to set the cheesecake in a big tin or tray and slice it then make sure you cook the pineapple or used tinned ones.
HOW MUCH SETTING AGENT DO I NEED?
As I mentioned before, I have not used any gelatin or agar agar. However if you want to set the cheesecake in a big tin or tray you need to use 2½ tsp gelatin or agar agar of good quality for this recipe.
- If you use gelatin, allow it to soak in ¼ cup water for 10 minutes. Then heat it up in the microwave oven for 30 -50 seconds. Or place the bowl with gelatin mixture in hot water. Stir till it melts or becomes clear. Add to the whipped cream cheese and whipped cream mixture. Mix well.
- If you are going to use agar agar, then add it to ¼ cup water and allow it to soak for 10 minutes. Then melt it directly in the microwave oven or over low heat. With agar agar you need to add to the hot ingredient. In this case you can warm up the pineapple puree and add to it. Don’t make the pineapple puree too hot, otherwise when you add to the cream cheese mixture, the cream will begin to melt. If it does become too hot, allow it to cool a bit.
SOME MORE PINEAPPLE RECIPES
I simply love baking Pineapple Coconut Muffins
INGREDIENTS REQUIRED FOR ROASTED PINEAPPLE CHEESECAKE
- Base or Crumb Layer – use biscuit/cookie crumbs of your choice. I like to use ginger cookies. Goes so well with pineapple. Can use a gingerbread cake if you want to.
- Butter – I use normal salted butter. Melt it. I leave it in a small heat proof bowl in hot water. Need it to add to the base layer.
- Pineapple – use canned/tinned or fresh. In this recipe we are roasting the pineapple with brown sugar for that slight caramel taste. I have used 8 rings of fresh pineapple. If you don’t have an oven then roast the pineapple rings on a wide pan over low to medium heat.
- Brown Sugar – required to caramelize the pineapple slices slightly. Can replace it with honey if you want to.
- Cinnamon Powder – required to mix with the brown sugar for flavour.
- Cream Cheese – use the best quality one. It should not be flavoured. Go for the plain cream cheese. If you don’t have or get cream cheese, then use thick plain yogurt, preferably Greek Yogurt.
- Powdered Sugar – can use home ground sugar or icing sugar (confectioners’ sugar).
- Whipping Cream – preferably fresh dairy kind. Or double cream as it is called in some countries.
- Vanilla Extract – to add flavour to the cheesecake.
WATCH HOW TO MAKE ROASTED PINEAPPLE CHEESECAKE, GELATIN FREE
ROASTED PINEAPPLE CHEESECAKE WITHOUT GELATIN
FOR ROASTED PINEAPPLE
- 7-8 rings pineapple fresh
- ¼ cup brown sugar
- 1 tsp cinnamon powder
FOR THE BASE/CRUMB LAYER
- 1 cup ginger cookie crumbs
- 2 tbsp butter melted
FOR THE CHEESECAKE LAYER
- 1 cup cream cheese
- 1 cup whipping cream
- 1 cup roasted pineapple puree
- ½ -¾ cup powdered sugar
- 1 tsp vanilla extract
- roasted pineapple chunks
- roasted coconut slices optional
PREPARATION OF ROASTED PINEAPPLE
- Preheat the oven to 200°C.
- Layer a baking tray with foil or parchment paper.
- Mix brown sugar and cinnamon in a plate.
- Coat the slices of pineapples with the brown sugar mixture on both sides.
- Arrange the pineapple rings in the prepared tray.
- Roast them for 20-25 minutes, until light golden in colour.
- Remove them from the oven. Allow them to cool a bit.
- Leave two pineapple ring for topping. Cut them into chunks.
- Puree the rest into a coarse texture without using any water. Best to use the food processor.
PREPARATION OF THE BASE/CRUMB LAYER
- Process the cookies into a fine crumbs in the food processor.
- Add melted butter and mix.
- Divide the crumb mixture equally into 6 parts.
- Add one part to one glass or bowl. Press it down gently using the back of the spoon or the end of the rolling pin.
- Repeat the same with the remaining crumb mixture.
- Put the glasses or bowls in the fridge while you make the cheesecake layer. This allows the base to set a bit.
PREPARATION OF THE CHEESECAKE LAYER
- In a mixing bowl whisk cream cheese, vanilla extract and powdered sugar together.
- In another bowl whisk the whipping or double cream till it forms soft peaks.
- Add the whipped cream to the cream cheese mixture. Fold in gently.
- Add the pureed roasted pineapple. Mix gently.
- Divide the cheesecake mixture between the six glasses or bowls by adding it on top of the crumb layer.
- Gently even out the surface using the back of the spoon.
- Cover the bowls or glasses with small lids or cling film.
- Allow the cheesecake to chill in the fridge for 6-8 hours or overnight.
- Can add any topping of your choice, roasted coconut slices, whipped cream, cherries, or as I did, just with roasted pineapple chunks.
- If you don't have an oven, roast the pineapple rings in a pan over low heat. Turn them occasionally so that they do not burn.
- Use full fat cream cheese. Gives the best consistency.
- Amul cream in the cartons will not work for this recipe as it does not whip well.
- Best to use fresh cream.
- For tips to use gelatin or agar agar to prepare one cheesecake in a tin or tray, please check the post.
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