No Bake Pineapple Almond Cheesecake

Dress up your basic cheesecake with a crunchy crust & a refreshingly subtle pineapple+almond-flavored filling. This is truly a delicious variation of the traditional cheesecake dessert that will be adored by all!

 

 

Ingredients:
Digestive biscuits – 20
Unsalted butter – 2 sticks
Pineapple – 1 cup, finely chopped (fresh or canned)
Whipped/double cream – 250 ml
Almonds – 1 cup
Cream cheese – 500 g
Unflavored gelatin – 2-3 tsp
Pineapple juice – 1 cup
Cornflour – 2 tsp
Yellow food coloring – 2-3 drops
Powdered/caster sugar – 1/2 cup

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Method: Melt butter in pan and keep it aside. Chop the biscuits in a blender or food processor and process until fine crumbs form. Add the melted butter to the crumbs and pulse again until well incorporated. Line the bottom of a spring form pan with baking paper and grease the sides of the pan with melted butter. Add the biscuit crumbs and powdered sugar and mix until well combined. Tip in the biscuit crumb mixture over the base and sides of the greased pan and press with the back of the spoon firmly to make an even base. Refrigerate until the filling is ready. In a saucepan, mix gelatin in 1 cup of pineapple juice and heat on low flame until the gelatin crystals are completely dissolved. Keep aside to cool. Grind almonds along with 2 tsp of powdered sugar and keep it aside. In a blender, add cream cheese, double cream, cooled gelatin+pineapple mixture, chopped pineapples, almond+sugar mixture and blend until smooth. Pour this mixture slowly on top of the biscuit base and spread evenly. Refrigerate for 2 hours.

In a saucepan, add pineapple juice, yellow food coloring, corn flour, and sugar and mix well. Heat on low flame until the mixture gets thick. Keep it aside to cool slightly. In the same saucepan, add sugar and heat it until it is melted and turns golden color. Add almonds and mix well until well coated in the sugar syrup. Pour the almonds onto a plate, separate the nuts using a spoon and set aside until cooled. Pour the prepared glace over the cheesecake and spread with the back of the spoon. Garnish with caramelized almonds. Refrigerate at least for 3 hours or preferably overnight before serving. Cut into triangle pieces and serve cold.

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