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Ilość porcji / Servings - 8
Czas przygotowania / Prep. time: 25 mins
Czas gotowania / Cook time: 2 hrs
30 mins
Drukuj / Print

Składniki / Ingredients:

For the bottom:

  • 100 g butter (melted)
  • 210 g of digestive biscuits

For the cheesecake

  • 900 ml philadelphia cheese
  • 300 ml of sour cream
  • 250 g of fine sugar for baking
  • 3 tablespoons custard powder
  • skin peeled from one lemon
  • 1.5 teaspoon of lemon juice
  • 3 large eggs

For pineapple mousse

  • 520 grams of pineapple in a can (with juice)
  • 700 ml of double cream
  • 12 leaves of gelatin
  • sugar optional

Sposób wykonania / Instructions:

For the bottom:

  • Crush the cookies with a blender or a pin roller onto the sand, mix with melted butter.
  • Spread the cookie into a cake tin of 24 cm diameter. Push down, level up, cool down for half an hour in the fridge.

For the cheesecake

  • All ingredients should be at room temperature.
  • Place all ingredients in a mixing bowl and combine it until smooth. Do not mix too long – the aerated cheesecake will grow strongly, and then it will drop. It is important that the cheesecake is perfectly smooth.
  • Spread the cheesecake mixture on the cookie mass. Align.
  • The cheesecake is baked in a water bath. Boil water in the kettle. Wrap the form with a double folded foil, which will protect the cheesecake from the water during baking. Place the form with the cheesecake in a larger mold or in a casserole dish, to which pour water up to half the form with cheesecake.
  • Heat the oven to 180 ° Insert the form with cheesecake and bake for 10 minutes. After this time, lower the temperature to 110 C and bake additional 60 – 90 minutes (until the whole surface of the cheesecake is bake and elastic, check by gently touching the surface of the cheesecake in the middle).
  • Turn off the oven, let the cheesecake stand in it for 1 hour, slightly opening the door. Remove from the oven, cool in the mold. and then cool in the refrigerator for a minimum of 12 hours.

For pineapple mousse

  • Mix pineapple juice with a smooth puré, lightly heat in a saucepan, but do not boil
  • The necessary amount of gelatin in the sheets soak in cold water for about 5-7 minutes, then remove and lightly squeeze out.
  • Place gelatin in a small container and dissolve.
  • Add warm gelatine to warm pineapple puree, mix thoroughly, cool (but not allow to set).
  • Put the double cream and whip in a mixer bowl. Add a few tablespoons of cream to the pineapple puree, to loosen its structure. Add the remaining whipped cream and gently but thoroughly mix. Try and add sugar if necessary. Pour the layer of mousse into the cheesecake. Set aside for a few hours in the fridge, preferably overnight. Garnish as you like