Pineapple Cheesecake, Coconut, Lemon Honey Recipe

Pineapple Cheesecake, Coconut, Lemon Honey

The small American cheesecake goes through a phase of adolescence and rebellion: it multiplies variants, including this one, very sunny.

Yields : 6
Difficulty level : Easy
Prep time : 50 min
Cooking time : 1 hour 20 min
Break : 5 hours

Ingredients

For the biscuit

  • 80 g McVitie’s Biscuit (GMS)
  • 80 g Spéculos
  • 60 g Soft butter

For the cream cheese

  • 250 g St. Morêt
  • 100 g Clotted cream
  • 1 Whole egg
  • 1 Egg yolk
  • 130 g White cheese with 20% fat
  • 1/2 c. soup Cornflour
  • Zest and 1/2 juice Lemon
  • 3 c. soup Pina colada syrup (Monin)
  • 60 g Brown sugar
  • 1 bag vanilla sugar

For the pineapple compote

  • 1 Victoria pineapple
  • 50 g Honey of lemon tree
  • 30 g Butter

For jelly

  • 60 g Fresh or frozen mango
  • 150 g Pineapple
  • 1/2 juice Lime
  • 2 leaves Gelatin

Directions

  1. The biscuit: preheat the oven on th. 5-6 (160 ° C).
  2. In the bowl of a robot, mix the cookies. Pour the resulting powder into a bowl and stir in the butter.
  3. Line the bottom of a silicone cake pan with a removable bottom of baking paper. Pour the biscuit powder and tamp well. Bake and cook for 10 minutes. Take the biscuit out of the oven. Return the thermostat to 3-4 (100 ° C).
  4. The pineapple compote: peel the pineapple taking care to remove all eyes. Detail it in small pieces. Caramelize them in a pan with the butter and honey. Book.
  5. Cream cheese: whip cream, Saint-Môret, caster sugar and vanilla sugar. Stir in whole egg and yolk, zest and juice of half lemon, syrup and cottage cheese. When the cream is smooth, add cornstarch. Whip again.
  6. Divide the pineapple compote over the biscuit dough. Pour the cream. Bake and cook for 1 hour. Let the cheesecake cool down.
  7. Jelly: soak the gelatin in cold water.
  8. Mix the mango and pineapple flesh with the lemon juice. Heat some of this mixture. Melt the wrung gelatin between your hands, then add it to the rest of the mixture. Pour this jelly on the cheesecake. Place 5 h in the refrigerator.
  9. When serving, prune the cheese cake. Cut it into big cubes. Sprinkle with grated coconut.
  10. Serve chilled.

Click Here For Step-By-Step Instructions.

Annmarie