Nutrition Facts
6 servings
6
Tropical Cheesecake Recipe
A delicious and original recipe for tropical cheesecake.
Ingredients
70 Melted unsalted butter
300 Liquid cream
380 Natural soft cheese spread
3 Gelatin
250 Pineapple peeled and cut into small cubes
150 Passion fruit juice
40 Brown sugar
Directions
1
In a blender, blend the cookies until they are reduced to a coarse powder. In a mixing bowl, combine the cookies and melted butter.
2
Line a 16 cm stainless steel ring with a strip of acetate. Pour in the Breton biscuit/butter mixture and press it down. Chill for about 30 minutes.
3
Soften the gelatin in a large bowl of water. In a saucepan, heat the cream. Add the softened gelatin. Stir to completely dissolve the gelatin and remove from heat.
4
Pour the plain cheese into a large bowl and add the cream/gelatin mixture. Mix everything, then pour the preparation into the stainless steel ring containing the cookie base of the cheesecake. Let it cool, then refrigerate for a minimum of 12 hours.
5
Preparation of the pineapple/passion fruit compote: in a saucepan, simmer the pineapple cubes, passion fruit juice, and brown sugar for 10 minutes over low heat.
6
You can keep the cooking juice here to serve with the cheesecake. When ready to serve, take the cheesecake out of the fridge.
7
Carefully unmold it, removing the film, onto a serving dish.
8
To finish, garnish with the pineapple/passion fruit compote.
Ingredients
Ingredients
70 Melted unsalted butter
300 Liquid cream
380 Natural soft cheese spread
3 Gelatin
250 Pineapple peeled and cut into small cubes
150 Passion fruit juice
40 Brown sugar
Directions
Directions
1
In a blender, blend the cookies until they are reduced to a coarse powder. In a mixing bowl, combine the cookies and melted butter.
2
Line a 16 cm stainless steel ring with a strip of acetate. Pour in the Breton biscuit/butter mixture and press it down. Chill for about 30 minutes.
3
Soften the gelatin in a large bowl of water. In a saucepan, heat the cream. Add the softened gelatin. Stir to completely dissolve the gelatin and remove from heat.
4
Pour the plain cheese into a large bowl and add the cream/gelatin mixture. Mix everything, then pour the preparation into the stainless steel ring containing the cookie base of the cheesecake. Let it cool, then refrigerate for a minimum of 12 hours.
5
Preparation of the pineapple/passion fruit compote: in a saucepan, simmer the pineapple cubes, passion fruit juice, and brown sugar for 10 minutes over low heat.
6
You can keep the cooking juice here to serve with the cheesecake. When ready to serve, take the cheesecake out of the fridge.
7
Carefully unmold it, removing the film, onto a serving dish.
8
To finish, garnish with the pineapple/passion fruit compote.
Notes
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