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Baked cheesecake with pineapple and lime. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.
Before you start
Weigh ingredients rather than packing flour into a cup. Keep flour, fat and liquid quantities unchanged on the first attempt: extra fruit or flour changes the texture. Prepare the listed pan; a much smaller tin can overflow and a wider one changes baking time. Keep the flavor additions separate until the instructed stage.
Preparation: 25 min. Cooking: about 75 min.
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
Ingredients
Base
- 180 g plain butter biscuits, without filling
- 70 g unsalted butter, softened
Filling
- 700 g full-fat cream cheese, plain
- 150 g granulated sugar
- 3 large eggs
- 150 g sour cream
- 20 g cornstarch
Fruit topping
- 20 g granulated sugar
- 10 g cornstarch
- 30 ml water
Flavor ingredients
- 300 g canned pineapple in juice, thoroughly drained, drained weight
- 2 tsp finely grated lime zest, green part only
Method
- Heat the oven to 160°C (320°F), conventional heat. Line the base of 23 cm springform tin with baking parchment and lightly grease the sides.
- Wash the fruit and dry it thoroughly. Cut apples and pears into thin slices, stone fruit into small wedges; leave berries whole. Weigh the fruit after peeling, coring or pitting. Drain canned pineapple thoroughly. Keep zest, spices and nuts separate from the fruit.
- Crush the biscuits finely. Melt the 70 g butter, mix with the crumbs and press evenly onto the lined base. Bake this base for 10 minutes at 160°C, then let it cool while making the filling.
- At low speed, mix room-temperature cream cheese with the filling sugar and cornstarch until smooth. Mix in sour cream and the listed zest, spice or vanilla. Add eggs one at a time, mixing briefly. Do not whip air into the filling. Pour over the base.
- Bake the filling at 160°C for 50–65 minutes. The outer ring should be set and the center should wobble gently as one piece, not ripple like liquid; an instant-read thermometer in the center should reach 71°C (160°F). Switch off the oven, leave the door ajar for 30 minutes, then cool on a rack. Refrigerate within 2 hours of leaving the oven and chill at least 6 hours.
- Dice sliced fruit into small pieces for the topping; keep berries whole. Simmer the fruit with the topping sugar and 20 ml of the water for 5–8 minutes until softened. Mix the topping cornstarch with the remaining 10 ml water, stir it in and boil gently for 1 minute until thick. Cool completely and spread on the cold cheesecake. Add any listed almonds after cooling. Cook any listed citrus zest, spices or vanilla with the fruit. Fold any listed sliced almonds into the completely cooled fruit topping before spreading it on the cheesecake.
Serving and slicing
Cut into 12 portions after the required cooling or chilling. A clean knife gives a clearer cut; wipe it between portions. Serve as it is so the listed flavors remain distinct. Extra sauces, decorations and substitutions are not included in the measured recipe.
Storage
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.
Summary
Cut into 12 portions after the required cooling or chilling. A clean knife gives a clearer cut; wipe it between portions. Serve as it is so the listed flavors remain distinct. Extra sauces, decorations and substitutions are not included in the measured recipe.
FAQs
- Which pan should I use?
23 cm springform tin
Weigh ingredients rather than packing flour into a cup. Keep flour, fat and liquid quantities unchanged on the first attempt: extra fruit or flour changes the texture. Prepare the listed pan; a much smaller tin can overflow and a wider one changes baking time. Keep the flavor additions separate until the instructed stage.
- Does the timing include cooling?
Preparation: 25 min. Cooking: about 75 min.
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
- How should I store the cake?
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.
