Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer
- Spatula
- Removable-bottom cake pan (22-24 cm)
- Frying pan for caramelizing
Ingredients
- 200 g Maria or Graham-type cookies
- 80 g melted butter
- 500 g cream cheese at room temperature
- 150 g sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 200 ml whipped cream
- 1 tablespoon cornstarch optional, for extra firmness
- 2 cups pineapple chunks
- 3-4 tablespoons brown sugar
- 1 tablespoon butter
- a splash rum optional
- 1 teaspoon cornstarch dissolved in water
Instructions
- Crush the cookies into fine crumbs and mix with melted butter; press into the bottom of a 22-24 cm removable mold.
- Bake the crust at 180°C for 10 minutes; let cool.
- Beat cream cheese and sugar until smooth; add eggs one at a time, followed by vanilla, whipped cream, and cornstarch.
- Pour the cheesecake filling over the cooled crust and bake at 160°C for 50-60 minutes until set at the edges with a jiggle in the center.
- Let cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
- Melt butter in a pan, add brown sugar to create a caramel sauce; add pineapple and cook until golden and tender.
- Stir in the optional rum and cornstarch mixture to thicken the sauce; cool and spread over the chilled cheesecake.
Notes
Use room-temperature ingredients for a smoother batter. Patience is key; don’t skip the chilling step! If the caramel gets too dark, remove from heat immediately to avoid burning. For a beautiful presentation, garnish with toasted coconut flakes or a drizzle of caramel sauce.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 250mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 3mg
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