Pineapple Yogurt Cheesecake
Ingredients
- 1 can pineapple slices in syrup - reserve 100ml pineapple syrup to soak with gelatin powder
Biscuit base
- 100 g digestive biscuit
- 80 g melted butter
Cheese filling
- 250 g cream cheese - room temperature
- 150 g lemon yogurt - or use natural yogurt
- 1 tbsp lemon juice
- 4 slices pineapple
- 1.5 tbsp gelatin powder
- 100 ml pineapple syrup - soak together with the 1.5 tbsp gelatin powder for 2 minutes
Topping
- 5 pineapple slices - drain well
- 250 ml water
- 50 g caster sugar
- 3/4 tsp agar agar powder
- 1/2 tsp gelatin powder
- few red maraschino cherries - cut into half
Instructions
Biscuit base
- Biscuit base - Grease the sides of an 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.
Cheese filling
- Blend 4 slices of pineapple coarsely and set aside. Melt gelatin under double boiler and keep warm.
- Place cream cheese, lemon yogurt and lemon juice in a food processor and blend until smooth. Then continue blending and pour in melted gelatin and blend mixture well again. Pour in the blended pineapple and mix well with a rubber spatula.
- Pour cheese mixture into prepared cake pan and chill to set for at least 4 hours or overnight.
Topping
- In a small pot, add water, sugar, agar agar powder and gelatin powder together and stir to boil at medium heat. Cool down liquid a little.
- Place 5 pineapple slices on top of cheesecake and red cherries in the center of the sliced pineapple. Then gradually pour the topping liquid over it. Place the whole cheesecake back to the refrigerator and chill for about an hour before serving.
Notes
You may double the cheese filling recipe for a higher cake
**To remove cheesecake from the cake pan, draw the parchment paper sizes slightly larger than the cake pan. This way you will be able to remove the base easier by gently sliding a cake server underneath and gently lift up the cheesecake - not high up - (but must do it quickly) onto a serving plate.
OR use a easier method but must do it gently
Scrape the sides of the cheesecake with a hot knife and remove the pan ring. Cover the cheesecake with cling wrap and a cake board on top then upside down the cake and gently remove the cake pan base and turn it back with the help of another cake board.
OR use a easier method but must do it gently
Scrape the sides of the cheesecake with a hot knife and remove the pan ring. Cover the cheesecake with cling wrap and a cake board on top then upside down the cake and gently remove the cake pan base and turn it back with the help of another cake board.
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