Pineapple Cheesecake
Ingredients
- 1¾ cups graham crackers
- ½ cup butter
- ½ cup rolled oats
- 4⅔ tbsp gelatin
- 1 can canned pineapple slices
- 2⅔ cups (21 oz.) cream cheese
- ¾ cup raw cane sugar
- ¾ cup coconut milk
- 1 tbsp shredded coconut
Instructions
- To make the crust: Place the graham crackers in a clean kitchen towel and crush them with a rolling pin.
- Melt the butter over low heat in a saucepan, then mix in the graham crackers and oats.
- Line a springform pan with parchment paper and fill it with the crust mixture. Press it down firmly and then chill.
- For the cream: Let 2 table spoons gelatin powder bloom in ½ cup of cold water. Meanwhile purée three pineapple slices. Then, in a large bowl, combine the puréed pineapple with the cream cheese, cane sugar, and coconut milk.
- Transfer the gelatin into a saucepan and dissolve it over low heat. Mix it with a little bit of the cream and then stir it into the pineapple cream.
- Evenly spread the cream over the graham cracker base. Smooth it out, and then let it chill for at least 3 hours.
- Drain the pineapple rings and collect the juice.
- To make the pinapple glaze: Bloom the remaining gelatin powder in cold water again. Transfer it into the same saucepan and let it dissovle over low heat. Take two cups of the reserved pineapple juice and mix it with the dissolved gelatin. Purée the pineapple slices and mix them into the juice.
- Pour the fruit glaze over the cream cheese mixture and chill the pineapple cheesecake for another 2 hours.
- If so desired, serve your pineapple cheesecake with shredded coconut.
Notes
If you like, you can also spread a layer of pineapple slices on top of the biscuit base before adding the cream.