First let me tell you the story of the pineapple… we’ve recently started to buy our groceries at St. Lawrence Market and a few days ago, as we were stocking up on groceries after our vacation getaway, we stopped by the main floor of the south market to buy our veggies and fruits. The nice lady there offered us a pineapple for free since she considered us valuable customers for spending no more than $50….not something you would find at any of the major grocery-store chains for sure. I truly enjoy going to St. Lawrence Market as it reminds me of the markets back home where most people would do their grocery shopping; there are amazing people who are passionate about what they are doing and very friendly. So there I was, staring at my pineapple and thinking of recipes for our next dessert. And the winning recipe was PINEAPPLE CHEESECAKE.
Time: 20 min, Prep: 20 min.
- 180 g tea biscuits, crushed
- 125 g unsalted butter, melted
- 500 g cream cheese
- 80 g sugar
- 400 ml whipping cream
- 1 can crushed pineapple, well drained
- A few strawberries for garnish
I have used a 23 x 9 cm (9 x 3.5 inches) springform pan.
Mix the tea biscuits with the melted butter until the crumbs bind together. Press the crumbs into the bottom of the springform pan and place the pan in the freezer for 15 minutes.
Whip cream cheese with the sugar until fluffy. Stir in crushed pineapple. Beat whipping cream until stiff peaks form. Fold it into the pineapple-cream cheese mixture.
Pour the cheesecake mixture into the springform pan, spreading evenly. Refrigerate the cheesecake for at least 6 hours. Release cheesecake from the pan and decorate the top with pineapple and strawberries.
It might not look as “tidy” as the ones available at the supermarket but it’s definitely tasty.