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Mandarin and Pineapple Cheesecake

Mandarin and Pineapple Cheesecake




Mandarin and Pineapple Cheesecake
Here’s a simple yet delicious cheesecake bursting with juicy pineapple in the filling. It’s a really refreshing cheesecake, and even better, it’s No Bake and incredibly easy to make!


Prep Time-10 mins     Cook Time-4 hr     Total Time-4 hr 10 mins     Servings: 6


Ingredients


The Base

  • 2 1/2 oz or 75 g butter
  • 8 oz or 220 g Digestive Biscuits (cookies see below) or Honey Graham Crackers

The Filling

  • 7 oz fl or 200 ml fresh whipping cream
  • 7 oz or 200 g cream cheese room temperature
  • 1 cup or 150 g of Chopped pineapple drained
  • 1 Tablespoons Icing sugar / powdered sugar optional
  • 1 Can of drained mandarins for decorating the top

Instructions

  • Cut out some parchment paper and line the base of the tin.
  • Drain & chop the pineapples into small chunks, say the size of sugar cubes and drain with kitchen paper. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.

** If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.
  • In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
  • Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
  • Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
  • Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well. Add your pineapple. Mix in gently with a spoon.
  • Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking then add the filling just like in the photo below.
  • Use a spatula and carefully smooth the surface of the mixture. Arrange the mandarins on the top. Place in the fridge for 4 hours minimum




This post first appeared on Recipe Magic, please read the originial post: here

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Mandarin and Pineapple Cheesecake

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