Pineapple Heaven Cheesecake (Print Version)
Ingredients:
01 -
2 cups graham cracker crumbs.
02 -
1/2 cup unsalted butter, melted.
03 -
2 cups cream cheese, softened.
04 -
1 cup granulated sugar.
05 -
2 cups heavy cream.
06 -
2 cups pineapple chunks.
07 -
1 cup pineapple juice.
08 -
1/4 cup powdered sugar.
09 -
2 tablespoons cornstarch.
10 -
1 teaspoon vanilla extract.
11 -
1 packet gelatin.
Instructions:
01 -
Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
02 -
In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
03 -
In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
04 -
In a saucepan, combine the pineapple juice, powdered sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
05 -
Dissolve the gelatin in 1/4 cup of cold water, then add it to the cooled pineapple mixture. Stir well.
06 -
Fold the pineapple mixture into the cream cheese mixture, then pour it over the graham cracker crust in the springform pan. Smooth the top with a spatula.
07 -
Refrigerate the cheesecake for at least 4 hours, or until set.
08 -
Before serving, top the cheesecake with pineapple chunks for garnish.
Notes:
01 -
Make sure the pineapple mixture cools completely before adding it to the cream cheese mixture to ensure a smooth texture.
02 -
The whipped cream adds lightness to the cheesecake, creating a creamy yet fluffy texture.