Friday, 30 January 2015

The Secret Chef -Pineapple cheesecake

For the Crust
3/4 cup crashed biscuits of your choice
1 tablespoon ground sugar
2 tablespoons unsalted butter, melted

For the Filling
1 package cream cheese, softened
3 tablespoons ground sugar
1 can fresh pineapple, pureed
1/2 teaspoon pure vanilla extract
1 tub of whip cream

For the Garnish
Whipped topping, optional
fresh pineapple, optional


1. In a medium bowl, stir together the cracker crumbs, sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in pineapple and vanilla and mix to combine, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until well combined.

3. Evenly pipe or spoon the filling into prepared individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving.

4. If desired, garnish with additional whipped topping and fresh pineapple.-the picture in my display -the secret chef enjoy and thanks to my very sweet and special mermaid for ths recipe :)

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