Pineapple Heaven Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
180 g graham cracker crumbs
02 -
115 g melted unsalted butter
03 -
50 g granulated sugar
→ Cheesecake Filling
04 -
680 g full-fat cream cheese, softened
05 -
200 g powdered sugar
06 -
720 ml heavy whipping cream
07 -
1 tsp vanilla extract
08 -
3 large eggs
09 -
1 can (approximately 240 g drained) crushed pineapple, drained
10 -
60 g sour cream
→ Topping
11 -
1 can (approximately 240 g drained) pineapple rings, drained
12 -
Fresh raspberries for garnish
13 -
Whipped cream for decoration
→ Pineapple Glaze
14 -
120 ml pineapple juice
15 -
15 g cornstarch
16 -
25 g granulated sugar
# Step-by-Step Directions:
01 -
Combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the base of a 23 cm springform pan. Bake at 175°C for 8 to 10 minutes, then allow to cool completely.
02 -
Beat softened cream cheese with powdered sugar until smooth and creamy. Add vanilla extract and eggs one at a time, mixing thoroughly after each addition. Fold in the drained crushed pineapple and sour cream until incorporated.
03 -
Pour the filling over the cooled crust. Bake at 160°C for 55 to 65 minutes until the center is slightly jiggly. Turn off the oven, crack the door, and allow to rest for 1 hour to prevent cracking. Cool completely, then refrigerate for at least 4 hours or overnight.
04 -
In a saucepan, whisk together pineapple juice, cornstarch, and sugar. Cook over medium heat until thickened and glossy. Cool slightly before spooning over chilled cheesecake.
05 -
Arrange pineapple rings on top of the glazed cheesecake. Decorate with fresh raspberries and dollops of whipped cream. Serve chilled.
# Helpful Notes:
01 -
Use room temperature ingredients to avoid cracks and ensure a smooth texture.
02 -
Chill the cheesecake overnight for the best consistency and flavor development.