Pineapple Cheesecake


Rating: 3.83 / 5.00 (6 Votes)


Total time: 45 min

Servings: 1.0 (servings)

For the floor:







For the filling:










For the topping:







Instructions:

Grate onions into crumbs, knead together with butter flakes, sugar, egg yolks and grated lemon zest. Fill this amount into a well-greased tart springform pan and press to a smooth base. Bake for 15 to 20 min at 200 °C (gas: level 4 or just under % high flame).

For the filling, whisk water, egg yolks and sugar in a saucepan until a thick cream forms. Remove the saucepan from the heat and let the soaked, squeezed gelatine melt in the hot cream. Mix the cheese with the juice of one lemon and the grated lemon peel until smooth.

Carefully stir the hot cream into the cheese. Whip the egg whites to egg whites, fold into the cream, mold onto the cooled base, chill for 120 minutes. For topping, drain the pineapple slices and tangerines. Top the cake with them and cover with the icing prepared according to instructions. Leave to cool for another half hour.

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