Light and fluffy pineapple cheesecake filling popped on top of a sweet biscuit and ginger base and topped with caramelised pineapple roasted with cinnamon, cardamom and star anis.
Recipe for Mum’s Pineapple Cheesecake With Spiced Caramelised Pineapple by Anisa Sabet for The Macadames.
This recipe is one I have been meaning to make and share for a while now. For as long as I can remember, Mum has been making her famous pineapple cheesecake, and it’s always a winner at bbqs, picnics and work morning teas.
I’ve thrown my own spin on it with the addition of ginger to the base and topped it with sticky caramelised pineapple, which I roasted with orange juice, cinnamon, cardamom and star anis. I tried the cheat’s version and blended the filling ingredients but this didn’t yield a nearly as fluffy cheesecake as whipping the cream first and folding it through at the end. And make sure you use a 22cm cake tin (instead of a 25cm one) as this will ensure a taller cheesecake.
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
For the base:
- 3/4 packet Arnotts Nice cookies
- 110g butter, melted
- 2 tablespoons caster sugar
- 1/2 teaspoon ground ginger (optional)
For the filling:
- 300ml thickened cream
- 1 tablespoon gelatine, mixed with 1/4 cup boiling water
- 2 x 250g cream cheese, at room temperature
- 3/4 cup caster sugar
- Juice 1 lemon
- 1 teaspoon vanilla extract
- 1 400g tin crushed pineapple, drained, reserve the juice
For the caramelised pineapple:
- 2/3 cup orange juice
- 2/3 cup brown sugar
- 1/3 cup honey
- 2 star anis
- 1 cinnamon quill
- 3 cardamom pods
- 1 pineapple, skin cut off, cut into wedges
1. To make the caramelised pineapple: Preheat oven to 200°C. In a medium bowl, mix together the juice, brown sugar, honey and spices. Add the pineapple and toss to coat. Place pineapple on a baking tray lined with baking paper and pop into the oven to bake for 15 minutes. Use a pastry brush to brush marinade on pineapple and put back into the oven. Repeat every 15 minutes until caramelised (I cooked mine for approx 1 hr). In a small saucepan, cook down the leftover marinade until thick and sticky, set aside.
2. To make the base: in a food processor, pulse the base ingredients until just combined. Press into a spring form tin. Pop into the fridge to chill.
3. To make the filling: In a stand mixer, beat together the cream until light and fluffy, transfer to another bowl and set aside. Meanwhile mix the gelatine with 1/4 cup boiling water whisking quickly to ensure there are no clumps, then add 3/4 cup pineapple juice to cool and set aside.
4. In the stand mixer (don’t worry about cleaning the bowl), beat the cream cheese with the lemon juice and vanilla extract until smooth (make sure it is at room temperature to help with this step). Then add the sugar slowly and beat until it’s all combined and smooth. Gradually add the gelatine mixture and beat until combined. There might be a few lumps on the side of the bowl, use a spatula to scrape these off the sides. You will end up with a smooth and quite liquid batter.
5. Stir in crushed pineapple and fold through whipped cream. Pour mixture into the prepared tin, cover and pop into the fridge to set overnight.
Storage: cheesecake will keep in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my White Chocolate & Ricotta Cheesecake.
Or my New York Baked Cheesecake.
Anisa – The Macadames. xx