Baking

My First Baked Cheesecake Recipe With Pineapple Topping

Rubina July 16, 2012 no Comments

Rubina’s Cheesecake

Hi and salaam all

Hope you’re all doing well.

Its that time again when I experiment in the kitchen again…

Yesterday, my mom told me she’d like me to make cheesecake.. Now although I’ve never made cheesecake previously.. I was a bit apprehensive.
Especially since we didn’t quite exactly have all the correct ingredients.

So here’s my recipe version:

Baked Vanilla Cheesecake with Pineapple Topping

Ingredients:

Base:
1pkt Marie/Tennis Biscuits, crushed
1/2cup Butter/Margarine, melted
3tblsp Sugar

Filling:
250g Mascarpone (I used Lancewood)
250g Cottage Cheese (Plain, Lancewood again)
2tsp Vanilla Essence
3tblsp Fresh Cream (used Clover)
1tsp Gelatin
6tblsp Water
1 egg
3/4 cup sugar

Topping:

2tblsp Sugar
1tsp Cornstarch
1 can Crushed Pineapple With Juice
2tblsp Water
1tblsp Lemon Juice
1tblsp Butter or Margarine

Method:

Preheat the oven to 180C, I think its about 360F but if I’m mistaken please correct me.

Crush the biscuits and add the butter or margarine. Just enough to bind the biscuit base together. Now press it into a 9 inch Springform pan. You may have some of the base mixture left over, don’t worry as you can use it to crumble over the top of the cheesecake at the end if you want.

Be sure to boil the water and add the gelatin in, stirring until dissolved.

For the filling, I creamed the cheeses with a little bit of fresh cream, added vanilla, sugar, gelatin and the egg with an electric handheld beater.

Place the springform pan on a cookie sheet or any other oven tray.

I suggest that u put the base in the oven for about 10 minutes, but its up to you.

Pour the filling into the biscuit base shell, and then bake for about 25 to 30 minutes.
When taking it out of the oven, it won’t be a solid cake, infact it will be wobbly and will have risen up. Take the tray with the springform pan out of the oven and leave to cool for about 30 minutes. Thereafter, place in the refrigerator for about 6 to 8 hours, although overnight is best.

Make the topping by adding all the ingredients into a saucepan and bringing it up to the boil. Simmer for about 5 minutes until you have about a cup of topping.
Spread topping over the now firm cheesecake filling.

Its ready to serve. Or you can chill it further and serve later.

For a first attempt, it seemed to have come out quite nicely. ( Or I really wouldn’t have put up this post! Lol 😉 )

Hope you try it out, and please feel free to add your comments 🙂

Have a great week everyone!