Introduction
Elevate your dessert game with this irresistible Pineapple Cream Cheesecake! The combination of creamy cheesecake with tropical pineapple and sumptuous coconut creates a divine treat that’s perfect for any occasion.
Ingredients
– 150g graham cracker crumbs
– 50g sugar
– 115g melted butter
– 680g cream cheese, softened
– 200g sugar
– 1 tsp vanilla extract
– 3 eggs
– 240g crushed pineapple, drained
– 120ml sour cream
– 120ml heavy cream
– 30g toasted coconut flakes
– 30g chopped pecans
– Pineapple chunks for topping
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 70 minutes
Total Time: 90 minutes
Yield: 8 servings
To make Pineapple Cream Cheesecake, start by preheating your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, 50g of sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
In a large bowl, beat the softened cream cheese until smooth. Add 200g of sugar and vanilla extract, mixing until well combined. Incorporate the eggs one at a time, ensuring each is beaten well before adding the next. Gently fold in the drained crushed pineapple.
Pour the cream cheese mixture over the prepared crust in the springform pan. Bake for 60-70 minutes or until the center of the cheesecake is set. Once baked, allow it to cool on a wire rack before refrigerating for at least 4 hours or overnight.
For the topping, combine the sour cream and heavy cream in a small bowl. Once your cheesecake is chilled, spread this mixture evenly over the top. Finish by sprinkling with toasted coconut flakes, chopped pecans, and pineapple chunks.
Slice and serve your delightful Pineapple Cream Cheesecake to impress family and friends at your next gathering!
Detailed Directions and Instructions
Preheat Your Oven
Start by preheating your oven to 325°F (165°C). This warm-up creates the perfect environment for your cheesecake to bake evenly.
Prepare the Crust
In a medium bowl, combine 150g of graham cracker crumbs with 50g of sugar and 115g of melted butter. Mix until the crumb mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating a solid base for your cheesecake.
Make the Cream Cheese Mixture
In a large mixing bowl, beat 680g of softened cream cheese until it turns smooth and creamy. Gradually add 200g of sugar and 1 teaspoon of vanilla extract, continuing to beat until the mixture is well combined and fluffy.
Add the Eggs
Incorporate 3 eggs into the cream cheese mixture one at a time, ensuring to beat well after each addition. This step is crucial for achieving a light and airy texture.
Fold in the Pineapple
Gently fold in 240g of drained crushed pineapple, allowing the tropical flavors to blend seamlessly into the cheesecake batter.
Combine and Bake
Pour the cream cheese mixture over your prepared crust in the springform pan. Place the cheesecake in the preheated oven and bake for 60-70 minutes, or until the center is set but still slightly jiggly. The edges should be lightly golden, which adds to its delightful appearance.
Cool and Chill
After baking, allow the cheesecake to cool on a wire rack for about 1 hour. Once cooled, transfer it to the refrigerator and chill for at least 4 hours or preferably overnight. This step is vital for the cheesecake to firm up and develop its flavors.
Create the Topping
In a small bowl, mix together 120ml sour cream and 120ml heavy cream until smooth. Once your cheesecake has chilled adequately, spread this sour cream mixture evenly over the top.
Add the Finishing Touches
Sprinkle 30g of toasted coconut flakes and 30g of chopped pecans over the topping for an added crunch. To make it visually appealing, add pineapple chunks on top as well, enhancing its tropical flair.
Slice and Serve
Carefully slice the cheesecake into pieces and serve. Enjoy the creamy, tropical flavors that will surely impress your guests!
Notes
Cracker Choices
Feel free to use different types of cookies or crackers for the crust, such as digestive biscuits or vanilla wafers, to create varied flavor profiles.
Pineapple Alternatives
You can replace the crushed pineapple with other fruits like mango or passion fruit for a unique twist.
Chilling Time
For the best flavor and texture, letting the cheesecake chill overnight is recommended. This allows the flavors to meld beautifully.
Nut Free Option
To make this cheesecake nut-free, simply omit the chopped pecans or substitute them with sunflower seeds or leave them out altogether.
Storage Tips
Store any leftover cheesecake in an airtight container in the refrigerator for up to a week.
Cook Techniques
Preparing the Crust
To achieve a firm and flavorful crust, combine graham cracker crumbs with sugar and melted butter. Press the mixture evenly into the bottom of the springform pan to create a solid foundation for your cheesecake.
Mixing the Cream Cheese
Ensure that your cream cheese is softened before mixing. Beat it until smooth to avoid lumps in the final cheesecake. Gradually add sugar and vanilla extract, incorporating them thoroughly.
Incorporating Eggs
Add eggs one at a time while mixing on low speed. This method allows each egg to blend into the cream cheese mixture without overbeating, which helps maintain a light texture.
Folding in Pineapple
Gently fold in the drained crushed pineapple to keep the mixture airy. This step adds flavor and moisture while ensuring an even distribution of pineapple throughout the cheesecake.
Baking the Cheesecake
Bake at 325°F (165°C) for 60-70 minutes. Check for doneness by ensuring the center is set but slightly jiggly. A water bath can be used to prevent cracking.
Chilling the Cheesecake
After baking, cool the cheesecake on a wire rack. Refrigerate for at least 4 hours or overnight to enhance flavor and set the texture properly.
Preparing the Topping
Combine sour cream and heavy cream to create a rich topping. Spread it evenly over the chilled cheesecake for added creaminess and smoothness.
Adding Garnishes
Top the cheesecake with toasted coconut flakes, chopped pecans, and pineapple chunks for a delightful presentation and a mix of textures.
FAQ
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Make sure to finely chop and drain it well to avoid excess moisture.
How do I prevent my cheesecake from cracking?
Baking the cheesecake in a water bath and avoiding overmixing the batter can help prevent cracks.
Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made a day or two in advance, and it often tastes better after chilling.
What if I don’t have a springform pan?
If a springform pan isn’t available, you can use a regular baking dish, but remove the cheesecake carefully after cooling.
How should I store leftover cheesecake?
Leftover cheesecake should be stored in an airtight container in the refrigerator for up to 5 days.
Conclusion
Indulging in this Pineapple Cream Cheesecake is a delightful experience that combines tropical flavors with creamy richness. Perfectly baked and beautifully topped, it’s not just a dessert, but a delicious escape to a sunny paradise. Whether for a celebration or a cozy gathering, this cheesecake is sure to impress.
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