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Pineapple Cheesecake

Indulge in the delightful essence of pineapple cheesecake, where tropical sweetness meets creamy decadence. A perfect dessert for celebrations or quiet moments.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 170 g biscuits Crushed to fine crumbs
  • 85 g butter Melted
For the filling
  • 250 g cream cheese At room temperature
  • 395 g condensed milk Sweetened
  • 1/3 cup lemon juice Freshly squeezed
  • 450 g canned pineapple Crushed and drained

Method
 

Base Preparation
  1. Place the biscuits in a plastic bag and crush them to a fine crumb using a rolling pin or food processor.
  2. Melt the butter in a saucepan over low heat and mix it with the crushed biscuit crumbs.
  3. Press this mixture firmly into the base of a greased 23 cm pie dish lined with aluminum foil (dull side facing the food).
  4. Place the dish in the fridge to set while preparing the filling.
Filling Preparation
  1. In a mixing bowl, beat the cream cheese until smooth.
  2. Gradually incorporate the condensed milk until well blended.
  3. Add the lemon juice and mix well.
  4. Fold in the drained crushed pineapple.
  5. Pour the filling into the prepared biscuit base and smooth the top.
  6. Allow it to set in the refrigerator, preferably overnight.

Notes

Serve chilled, garnished with whipped cream or toasted coconut. Store leftovers in the refrigerator for up to five days or freeze for two months. Thaw in the fridge overnight before serving.