ROASTED PINEAPPLE CHEESECAKE WITHOUT GELATIN
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.
Ingredients
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
TOPPING
- roasted pineapple chunks
- roasted coconut slices optional
Instructions
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.
TOPPING
- Can add any topping of your choice, roasted coconut slices, whipped cream, cherries, or as I did, just with roasted pineapple chunks.
Notes
- 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.