Pineapple & Lime Cheesecake
Recipes
1 min read
Ingredients
| 90 | gr | Biscuit crumb |
|---|---|---|
| 75 | gr | Rice crispy |
| 20 | ml | Canola oil |
| 220 | gr | White chocolate - melted |
| 350 | gr | Pineapple - pureed |
| 50 | gr | Lime juice |
| 25 | gr | Icing sugar |
| 12 | gr | Cornflour |
| 40 | ml | Water |
| 180 | ml | Anchor Cream |
| 5 | ml | Vanilla paste |
| 400 | gr | Anchor Cream Cheese |
| 100 | gr | Dewinkel Yoghurt |
| 380 | gr | Pineapple compote (as per recipe) |
Malibu, Pineapple and Mint Salsa:
| 100 | gr | Diced pineapple |
|---|---|---|
| 20 | ml | Lime juice |
| 50 | ml | Malibu |
| 5 | ml | Vanilla paste |
| 30 | gr | Icing sugar |
| 5 | gr | Chopped mint |
Coconut Creme:
| 150 | ml | Coconut cream |
|---|---|---|
| 100 | ml | Anchor Cream |
| 15 | gr | Icing sugar |
| 5 | ml | Vanilla Paste |
Method
- Melt the white chocolate & oil together - stir in the crispies and crumbs and press into a prepared mould
- Bring pineapple, sugar and lime juice to the boil - thicken with cornflaour and water mixture and cool to room temperature
- Whisk cream, vanilla & sugar together
- Soften the cream cheese and beat until smooth
- Whisk in the yoghurt and cooled pineapple compote
- Fold in the cream
- Pipe onto prepared moulds and set in refrigerator for at least 3 hours
- Serve with Malibu salsa and coconut cream
Malibu, Pineapple and Mint Salsa:
- Bring the lime juice, vanilla, Malibu and sugar to the boil and simmer for 2 minutes
- Stire in the pineapple and simmer for 2 minutes
- Remove from the heat and allow to cool before stirring in the chopped mint
Coconut Creme:
- Chill all ingredients in a bowl for 1 hour – whisk the chilled mixture to stiff peaks.
