PINEAPPLE & PASSION FRUIT CHEESECAKE
A creamy, dreamy cheesecake, perfect for spoiling family and friends
Provided by Lesley Waters
Categories Buffet, Dessert, Dinner, Treat
Time 1h20m
Number Of Ingredients 11
Steps:
- Heat oven to 160C/fan 140C/gas 2. Put the biscuits into a plastic bag, seal tightly and bash with a rolling pin until you have fine crumbs. Tip into a bowl and mix in the melted butter. Spoon the crumbs into the base of a 23cm springform tin and press down with the back of a spoon. Bake for 10-15 mins until lightly browned, then cool.
- Put all of the filling ingredients in a large bowl and beat until smooth. Pour onto the cooled biscuit base and return to the oven for 50 mins to 1 hr until the filling is just set and starting to brown. Leave the cheesecake to cool in the oven with the door slightly open, then chill in the fridge. If the top has cracked it doesn't matter. Can be made up to 2 days ahead. Carefully remove from tin and transfer onto a serving plate.
- Slice the pineapple quarters lengthways as thinly as you can. Whip the cream and icing sugar until thickened, but not stiff. Spread over the top of the cheesecake, then pile the pineapple on top. Scoop the pulp and seeds of the passion fruit over the top.
Nutrition Facts : Calories 799 calories, Fat 63 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.23 milligram of sodium
PASSION FRUIT CHEESECAKE
Passion fruit and mango add an exotic, lighter touch to a rich cheesecake.
Provided by Food Network Kitchen
Categories dessert
Time 9h25m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
- Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.
- Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
- Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
- Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
- To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
- Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.
PINEAPPLE CHEESECAKE WITH CINNAMON
Inspired by the grilled cinnamon pineapple served at a local Brazilian restaurant. Can you tell I love layers?
Provided by terpsichore
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 9h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Allow pineapple to drain in a colander.
- Crush graham crackers and mix with melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese and white sugar together with an electric mixer on medium speed. Beat in eggs, flour, salt, and vanilla extract until all is mixed well.
- Spread the drained pineapple on the prepared crust and pour the cream cheese filling on top.
- Bake in the preheated oven until set, about 30 minutes. Remove from the oven and allow to cool another 30 minutes. Leave the oven on.
- While cake cools, mix sour cream, brown sugar, and cinnamon together for topping in a bowl. Spread on top of the partially cooled cheesecake.
- Bake in the preheated oven to set the topping, about 10 minutes. Chill cheesecake completely before serving, 8 hours to overnight.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 28.9 g, Cholesterol 94.1 mg, Fat 23.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 14.2 g, Sodium 248.9 mg, Sugar 23.8 g
PINEAPPLE CHEESECAKE
A delicious blend of pineapple and cream cheese in a graham cracker crust. When ready to serve, pull up a chair and enjoy!
Provided by JAGOE
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h10m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
- Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 50.1 g, Cholesterol 30.8 mg, Fat 18.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 10 g, Sodium 233.8 mg, Sugar 39.4 g
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