Pineapple cheesecake: the creamy and delicious dessert
published on 7 August, 2020 at 13:48
Ingredients:
Base:
250 gr dry biscuits (blended)
150 gr melted butter
Base:
250 gr dry biscuits (blended)
150 gr melted butter
Filling:
12 gr of gelatine sheet
50 gr pineapple juice
250 gr fresh whipped cream
1 tsp vanilla extract
200 gr spreadable cheese
250 gr mascarpone
100 gr icing sugar
12 gr of gelatine sheet
50 gr pineapple juice
250 gr fresh whipped cream
1 tsp vanilla extract
200 gr spreadable cheese
250 gr mascarpone
100 gr icing sugar
Decoration:
Whipped Cream
Mint leaves
Whipped Cream
Mint leaves
Directions:
Blend the biscuits and mix them with the melted butter. Then mash the mixture on the base of the mold. Leave in the fridge for an hour.
Filling: soak the gelatine for 15 minutes.
Whip the mascarpone and the spreadable cheese, then add the whipped cream. Squeeze the gelatine together and dissolve it with the hot pineapple juice. Add to the cream and integrate well.
Pour the mixture onto the base and leave in the fridge for an hour. Decorate and put in the fridge for a couple of hours and then serve.
Blend the biscuits and mix them with the melted butter. Then mash the mixture on the base of the mold. Leave in the fridge for an hour.
Filling: soak the gelatine for 15 minutes.
Whip the mascarpone and the spreadable cheese, then add the whipped cream. Squeeze the gelatine together and dissolve it with the hot pineapple juice. Add to the cream and integrate well.
Pour the mixture onto the base and leave in the fridge for an hour. Decorate and put in the fridge for a couple of hours and then serve.
Credit: Tiziana Mani In Pasta
https://www.youtube.com/watch?v=ZV8DgMxRsPQ
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