Pineapple Cheesecake Recipe

Name: Pineapple Cheesecake
Prep time: 70 min
Total time: 70 min
Yield: 8
Cuisine: Korean
Ingredients: 200g Pineapple; 25g Sugar; a pinch of Salt; 3g Corn starch; 10g Honey; 6g Gelatin sheet (or Powdered gelatin); 340g Cream cheese; 70g Powdered sugar; 90g Plain Yogurt; 3g Vanilla extract; 140g Whipped cream (whipped up 50%); 18cm Chocolate sponge cake sheet

by Cooking Tree 2022-11-07

written by Cooking Tree 2022-11-07

Jump to Recipe Print Recipe

Pineapple Cheesecake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a refreshing pineapple cheesecake with fragrant pineapple!

If you add pineapple juice to the cheesecake dough, it doesn’t harden well even if you add gelatin, so I added minced pineapple in the middle.

I made a pattern on the side to give it a pineapple feel, but I think it has a pineapple feel better than I thought~

I used a chocolate sponge sheet because I thought the color would match, but you can use biscuits that are often used in making no-oven cheesecakes~

I decorated the top with diamond-shaped pineapple and apple mint, which naturally matched the pattern.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Pineapple Cheesecake
Pin Print

Rating: 5.0/5
( 65 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

200g Pineapple
25g Sugar
a pinch of Salt
3g Corn starch
10g Honey
6g Gelatin sheet (or Powdered gelatin)
340g Cream cheese
70g Powdered sugar
90g Plain Yogurt
3g Vanilla extract
140g Whipped cream (whipped up 50%)
18cm Chocolate sponge cake sheet

Instructions

Put the pineapple, sugar, salt, and cornstarch cut into small pieces in a pot and bring to a boil, then add honey to boil and cool.
Put the cooled pineapple in a 12cm mold, flatten it and harden it in the freezer for about 30 minutes.
Put gelatin in cold water and soak for 10 minutes.
Soften the cream cheese, add sugar powder and mix, then add plain yogurt and vanilla extract and mix.
Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to melt it completely, then add it to the dough and mix.
Add 50% thinly whipped cream, mix, pour a little into a 12cm mold, flatten, and harden in the freezer for 1 hour.
Put a little of the remaining dough in another bowl, add a little yellow food coloring to the remaining dough and mix.
Lay a chocolate sponge sheet on a 15cm mold, pour a little yellow cheesecake batter, and let it harden in the refrigerator for about 30 minutes.
Put a little yellow cheesecake dough on the hardened cheesecake, take out the hardened 12cm mold, place it in the center of the 15cm mold, pour all the remaining yellow cheesecake batter, and let it harden in the refrigerator for about 30 minutes.
Pour the remaining white cheesecake batter, flatten it, and let it harden in the refrigerator for 2 hours.
Decorate with pineapple and apple mint on the top and finish with a pattern on the side.