- 100 g Digestive cookies or Graham Crackers
- 50 g butter melted
- 15 g granulated sugar
- 25 g coconut flakes unsweetened, not toasted
Cream Cheese Filling
- 450 g cream cheese at room temperature
- 125 g castor sugar
- 125 g pineapple filling (see the ingredients below)
- 20 g plain flour
- ½ tsp vanilla essence
- 2 eggs
- 120 g heavy cream
- ⅛ tsp salt
- ½ tsp lemon juice
- 275 g pineapple chunks
- 60 ml water (or pineapple syrup in using canned pineapple)
- 100 g brown sugar
- 2 tsp lemon juice
- ½ tbsp cornstarch (mix with 1 tbsp water)
- Whipped cream
- Cubed pineapples
- Pineapple filling
Making the crust
Crush the Digestive cookies into crumbs by processing them in a food processor or by putting them in a zip lock bag and pressing them with a rolling pin.
Place the crumbs in a bowl. Add the sugar and coconut flakes. Mix well.
Melt butter. Let it cool down before adding to the crumbs. Mix well.
Transfer the crust mix into a parchment paper-lined 7 inches round springform pan and press it down evenly and firmly. Set aside.
Making the homemade pineapple filling
Cut pineapple into small chunks. If using canned pineapple, drain the syrup. Measure the fruits and add into a food processor.
Add water (or pineapple syrup) and blend to a smooth paste.
Pour the pineapple paste into a medium-sized pan. Add sugar and lemon juice.
Cook over low heat until the pineapple thickens slightly.
Mix cornstarch with water and pour it into the pineapple filling. Stir quickly and thoroughly.
Continue to cook until the filling thickens further. Check by gathering it to the center of the pan. If it does not spread out too quickly, it is done and can be removed from heat. Let it cool completely before adding into the cheesecake filling.
Making the cheesecake filling
In a separate bowl, beat cream cheese until smooth for 30 - 60 seconds.
Scrape the sides of the bowl, add the sugar, flour, and salt. Beat again for 20 seconds.
Add in both the eggs and vanilla essence. Beat for about 10 seconds until the eggs are well combined. Scrape the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.
Beat in the heavy cream until it is well incorporated into the batter, followed by the pineapple filling.
Baking the cheesecake
Pour the batter into the prepared crust and bake in a water bath for 60 minutes at 160 °Celsius. When done, the sides should be firm and the center of the cake still wobbly. Turn the oven off and leave the cake in the oven for another 10 minutes.
Remove from oven and let the cake cool for another 20 minutes before loosening the cake tin and removing the cake out.
Let the cake rest in the refrigerator for at least 4 hours or overnight.
Garnish the cake with a layer of pineapple filling. Whip the heavy cream and pipe swirls on the cake. Decorate with pineapple cubes.
Keep leftovers refrigerated.
Calories: 4032.8kcal | Carbohydrates: 343.1g | Protein: 48.9g | Fat: 281.2g | Saturated Fat: 162.9g | Trans Fat: 1.9g | Cholesterol: 1095.3mg | Sodium: 2716mg | Potassium: 1190.2mg | Fiber: 7.4g | Sugar: 249.1g | Vitamin A: 9532.4IU | Vitamin C: 13.1mg | Calcium: 616.7mg | Iron: 5.7mg