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Pineapple sour cream cheesecake recipe
Pineapple sour cream cheesecake recipe
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Prep Time:
350 minutes
Cook Time:
Total Time:
350 minutes
Beginner-friendly no-bake cheesecake with buttery Granita biscuit crust and creamy pineapple filling.
Ingredients:
  • 250g granita biscuits
  • 125g butter, melted
  • 9.00 gm gelatine powder
  • 60ml (1/4 cup) boiling water
  • 500g cream cheese, at room temperature, chopped
  • 8.80 gm vanilla extract
  • 140g (2/3 cup) caster sugar
  • 300ml thickened cream
  • 440g can pineapple pieces in juice, juice reserved, chopped
  • Yellow food colouring, to tint, optional
  • 200g tub sour cream
  • 440g can pineapple pieces in juice, drained, cut into 1cm pieces
  • 10.60 gm lime juice
  • 1 tsp finely grated lime rind
  • 5.00 gm caster sugar
Instructions:
  • Prepare a 20cm round springform pan by greasing and lining the base and sides with baking paper.
  • Crush biscuits in a food processor until finely ground. Combine with butter until mixed thoroughly. Press mixture into prepared pan using a flat-bottomed glass to evenly spread it along the base and sides. Chill in the fridge until needed.
  • Sprinkle the gelatine over the boiling water in a heatproof jug and whisk with a fork until completely dissolved. Allow it to cool before using.
  • Beat cream cheese, vanilla, and 100g (1/2 cup) sugar with electric beaters until smooth. Slowly add cream and beat until thickened. Gently mix in gelatine mixture. Fold in pineapple juice and chopped pineapple. If desired, add a yellow tint. Pour into prepared pan, smooth the top with a spatula, and chill in the fridge for 1 hour until slightly set.
  • In a small bowl, mix together the sour cream and remaining sugar. Spread the sour cream mixture over the cheesecake and ensure the top is smooth. Chill in the fridge overnight or until fully set.
  • In a bowl, mix together the pineapple, lime juice, lime zest, and sugar to create a vibrant pineapple salsa.
  • Unmold the cheesecake and garnish it with salsa before slicing for serving.

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