Best Pineapple Cheesecake

     Today I am going to share with you the best pineapple cheesecake I ever made/tasted. This is truly something everyone should try. This is a very easy homemade cake recipe, especially because it's no bake. If you are not a big fan of pineapple, you can easily replace it with any fruit you want. I love trying multiple versions of one recipe until I find the perfect one. That's why I have another Pineapple Cheesecake recipe. But let me tell you, this one is way more delicious! 



The ingredients you need are the following:
For the crust you need:

• 400 gr digestive biscuits
• 150 gr melted butter

For the cream:

• 600 gr cream cheese
• 500 ml whipped cream
• 150 gr powdered sugar
• 100 ml cold water
• 100 ml warm milk
• 20 gr gelatin (powder, not gelatin sheets)

For the jelly:

• 300 gr pineapples
• 100 ml cold water
• 10 gr gelatin (powder, not gelatin sheets)
• 3 spoons sugar

   If you are having trouble with measuring the ingredients, this post might help you out. Here you can find baking conversion charts that will help you with the metrics.

       First of all, let me tell you something about the gelatin. In my other pineapple cheesecake, I used gelatin sheets. You can use them in this recipe too. I will make have a tutorial on how you can use any gelatin you want, just click right here.

     For this cheesecake, I used the detachable walls of a round tin of 26cm. You can use a smaller/bigger one, and depending on that your cheesecake will be smaller/bigger. I only used the wall side of the tray and a normal cake plate.

   
   Now, let's make this delicious pineapple cheesecake. Blend the digestive biscuits, and put them in a bowl. In the picture below, you can see that I used my little blender for this.

   Heat up the butter, and pour it onto the biscuits. Now blend the composition well. Put it on to the plate, and make sure you even out very well the cake crust. You can use a glass, or if it's more comfortable you can use your hand. Put the cake crust in the fridge for about 30 minutes, until you make the cream.

   Put the gelatin in the warm milk, and mingle it a little with a teaspoon. Let it sit for 10 minutes. Meanwhile, mix the cream cheese with the powdered sugar. Then, gradually add the whipped cream. (the whipped cream should be liquid, don't wipe it before you use it). This should take about 10 minutes, and your gelatin should be done. Add the gelatin over the cheese composition, and mix it for about 1-2 minutes. Put the fruits into the composition, and slowly mingle it using a wooden spoon.  And the cream is done. 


   Take out the cake crust from the fridge, and put the cream over it. Make sure the cream is spread evenly. You can tap a little the plate for a little help.  At this point, the cheesecake has to stay in the fridge for about 5 hours. I know the waiting time is long, but trust me, it's so worth it!

  
   For the jelly, put the pineapples and the sugar in a pot, and put it to boil. From the moment it starts to boil, count 5 minutes, and then take it off the stove. Now mix the resulted composition. You can mix them even if the fruits are hot, it won't happen anything bad to them. You have to mix it until you have a fruit puree. 

     Now mix the resulted composition. You can mix them even if the fruits are hot, it won't happen anything bad to them. You have to mix it until you have a fruit puree. 


   Put the gelatin in the 100ml cold water, and let it sit for 10 minutes. Until this, you can leave the pineapple puree cool at room temperature. After the 10 minutes are up, add the gelatin to the puree, and mingle it very well. And your pineapple jelly is done. Put it on the cheesecake, and leave it in the fridge for about one hour. 

   As I said at the beginning of the post, this is the best pineapple cheesecake. Everyone loved it! And of course, if you are not a big fan of pineapple, you can substitute it with any fruits you like better. What do you think? Would you give it a try? Don't forget to share with your family and friends!
   Happy Baking!