Pineapple Cheesecake with Jelly
So I go on a google search until I find two recipes that look interesting. I like the ingredients in one, but I prefer the appearance of the other. The first is a slice, and the second is in a jar. So I decide to make the slice, but serve it in a jar.
They looked beautiful when they were finished, so pretty, and I was very happy with the end result. I'm so glad I started playing this little game, because every two weeks now I cook something new and try new things. I might not have made a pineapple cheesecake if it hadn't been for the game.
Remember that I like to make these as individual desserts, but you can easily make it into a slice as well. I haven't tried it yet, but the original recipe calls for dissolving 1 tablespoon of powdered gelatine in 1/4 cup boiling water, then mixing in all of the cream cheese mixture until smooth, then adding the slightly cooled gelatine and folding in the crushed pineapple.
I've added shredded coconut to the biscuit base to give it a chewy texture and a more tropical flavor, but you can leave it out if you prefer.
Only add enough butter to the biscuit base to hold the biscuits together, so even though I give you quantities, always add a little less than stated and continue adding only if needed. This is something I do with every cheesecake recipe I make.
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I couldn't find pineapple jelly with the jelly, but I did find a Create-a-Jelly packet. This was fantastic because you could make pineapple jelly by simply adding pineapple juice to the packet mix. I did add a little yellow food coloring for extra color, but you don't have to; it's completely optional.
I didn't have the create a jelly packet at home the second time I made this, so I decided to make my own jelly from scratch.
It was perfect, so I'll provide a link to a recipe for homemade jelly that you can use instead of the packet jelly here if you prefer.
When it came to fresh pineapple, the one I bought was a little hard and hadn't fully ripened. To fix this, I chopped it into small pieces, sprinkled it with caster sugar, and allowed it to macerate for about 30 minutes before sprinkling it on the jelly.
To clarify, this is one of those desserts where you can change the flavors of the jelly and fruit to make completely different desserts. Strawberries and strawberry jelly with a chocolate biscuit, perhaps, or peaches and peach jelly, the possibilities are endless.
So, if you're looking for something new to try or want to make something with a tropical flavor, try this cheesecake; it's delicious, and I hope your family enjoys it as much as mine did.
Recipe
Biscuit Base:
250g Arnotts Marie Biscuits, crushed
2/3 cup desiccated coconut
125g unsalted butter, melted
Filling:
250g cream cheese, softened
1/2 cup caster sugar
1 tablespoon lemon juice
300ml thickened cream
440g can crushed pineapple, drained
Jelly:
85g packet create a jelly
200ml pineapple juice
Few drops yellow food colouring, optional
2 x 425g tins pineapple pieces or 1 whole fresh pineapple
300ml thickened cream, whipped, to serve
Mint leaves, to serve
To make the biscuit base, blitz the biscuits in a food processor until crumbs form, then pour into a large mixing bowl. Stir in the coconut and melted butter until well combined. Distribute the crumbs evenly into your glasses using a spoon, and gently press the crumbs down to level the surface. Refrigerate while preparing the filling.
Filling:
In a large mixing bowl, combine the cream cheese and sugar. Using electric beaters, smooth out the mixture. Beat in the lemon juice and cream until smooth. (If you're making a slice, this is where you'd put the gelatine.)
Fold in the drained, crushed pineapple into the cream cheese mixture. Fill a piping bag halfway with the mixture and evenly pipe it over the biscuit base, carefully leveling the surface and ensuring that the entire surface is covered. Refrigerate for 3 hours before adding the jelly to ensure the cream cheese sets.
Make the jelly as follows: Fill a bowl halfway with boiling water and add the contents of the packet. Dissolve thoroughly by stirring. Stir in the pineapple juice thoroughly. Allow to cool completely before using. When the cream cheese has cooled and set, carefully pour it over the set cream. Refrigerate for at least 3 hours.
Place fresh or tinned pineapple chunks on top of the set jelly.
Whip 300ml of thick cream until soft peaks form, then transfer to a piping bag fitted with a star tip nozzle and pipe onto the pineapple just before serving. Serve garnished with mint leaves.
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