- Anonymous
– 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
Put the cooled pineapple in a 12cm mold, flatten it and harden it in the freezer for about 30 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.