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Make these visually stunning verrines to welcome summer by assembling digestive biscuit crumbs, tangy cheese cream filling and slices of fresh or canned pineapple together. This fruity dessert, from My Baking Addiction, is ridiculously easy and wastes no time in the oven waiting for the surface layer to set, unlike its baked counterpart [see my Strawberry Cheesecake recipe here]. With no uncooked eggs to worry about, this no-bake version simply has to be popped in the refrigerator till you are ready to serve dessert at any summer-themed party you are planning to host this year.
NO-BAKE PINEAPPLE CHEESECAKE
Ingredients:
For the Cheesecake Base
1 cup digestive biscuit crumbs
1/4 cup unsalted butter, melted
1 tablespoon granulated sugar
For The Pineapple Filling
225g cream cheese, softened
1/2 cup heavy/whipping cream
1/2 cup plain Greek yogurt
1/4 cup granulated white sugar
1 teaspoon pure vanilla extract
225g pineapple chunks, drained
Extra pineapple slices, to garnish
Maraschino cherries, to garnish
Method:
- Combine together the digestive biscuit crumbs with the melted butter and sugar. Set aside.
- In a larger bowl, beat cream cheese, cream and sugar with a mixer on medium-high speed.
- Beat until it is smooth and creamy, then fold in yogurt, pineapple, and vanilla and mix well.
- Divide crust mixture among individual serving glasses, pressing into the base of each glass.
- Repeat with the cream cheese mixture. Cover it and refrigerate for 15 to 30 minutes to chill.
- Garnish with extra pineapple with a maraschino cherry in the centre of each pineapple ring.
Pineapple Cheesecake
EGGLESS PINEAPPLE CAKE
Ingredients:
1/2 cup unsweetened yogurt
1/2 cup pureed soft/silken tofu
3/4 cup full cream milk
1 teaspoon pineapple extract
2 1/2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon kitchen salt
1/2 cup canned pineapple, diced
1/2 cup softened unsalted butter
1 and 1/4 cups white sugar
For the Pineapple Cream Filling
2 cups whipping cream, whipped
1 teaspoon pineapple extract
2 cups canned pineapple, diced
1/4 cup pineapple juice [from can]
1 cup toasted coconut flakes
1/2 cup glace red cherries
Method:
- Preheat the oven at 350F/180C for 15 minutes. Line a 9×9-inch pan with parchment paper.
- Mix together yogurt, tofu, milk and pineapple extract in a medium bowl and set them aside.
- Sift together flour, baking powder, baking soda and salt. Cream butter and sugar in a bowl.
- Add yogurt mixture in 3 portions beating after each addition. The mixture will look curdled.
- Add flour and fold in with a spoon, then fold in the pineapple chunks. Spread batter into pan.
- Bake for 21-23 minutes or till a toothpick inserted in the middle of the cake comes out clean.
- Transfer pan to a cooling rack and turn out cake after 15 minutes. Leave it to cool completely.
- For whipped cream frosting, keep bowl and beaters in the fridge for at least 15 to 30 minutes.
- Place the whipping cream and pineapple extract in the bowl and whip until stiff peak forms.
- Before assembling and frosting the cake, brush generously with the reserved pineapple juice.
- Leave cake to soak syrup for at least 15 minutes. Place cake on a serving platter or cake stand.
- Spread cake with the whipped frosting. Garnish with coconut, pineapple chunks and cherries.
Recipe from Eggless Cooking
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