Vanilla Cheesecake with pineapple,
Last Updated on
ingredients
crust
90 g unsalted butter 200 g crushed biscuits
cream
50 g white yoghurt 7 g gelatin 220 g cream cheese 50 g icing sugar 2 KL vanilla extract 1 KL lemon juice
topping
130 ml white wine 75 g caster sugar 1 KL vanilla extract 5 g gelatin
decoration
100 g sliced pineapple
progress in video above
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1.
Start by preparing the crust. In a water bath, melt the butter and add the crushed biscuits. Stir until everything is nicely combined. Transfer the mixture to a cake tin, press down well and place in the freezer with the tin.
2. Heat the prepared gelatine and then mix together with the yoghurt. Mix well together and add the rest of the ingredients: cream cheese, lemon juice and vanilla extract. When you have a smooth enough consistency, let the mixture stand at room temperature. Then carefully pour the mixture into the prepared cake tin (leave a margin of 0,5 cm from the edge of the tin). Place in the fridge for at least 1h. 3.
Prepare the topping. In a water bath at 70°C, prepare the white wine, icing sugar, vanilla extract and 5g gelatine in a bowl. Stir well together and once thickened to the right consistency, spread the topping over the top of the cake. Place back in the fridge.
4.
Remove the cheesecake from the cake tin. Decorate the surface of the cake with thinly sliced pineapple just before serving.
5.
See detailed recipe progress using the Titanum Chef Paissier XL food processor.
6.
Good taste!
