Pineapple Cheesecake Recipe

Blender recipe provides practicality and speed in preparing this pineapple cheesecake, in just a few clicks!

Dough Ingredients

• 1 package of cornstarch biscuits (180 grams)
• 3 tablespoons cubed butter

Filling Ingredients

• 1 can of condensed milk
• 1 can of cream
• 2 cups of mashed ricotta
• ½ cup of milk
• 1 envelope of unflavored powdered gelatin

Coverage Ingredients

• 2 cups of chopped pineapple
• 2 tablespoons of sugar
• 2 tablespoons of honey
• Pineapple chunks

Dough Preparation Method

1. Preheat the oven to medium temperature.
2. In the blender, press button, grind the biscuits.
3. Pour into a bowl, add the butter and mix with your fingertips until you get the texture of crumbs.
4. With the farofa, line the bottom of a 24 cm diameter removable mold, pressing with your fingers.
5. Bake for 15 minutes or until golden.
6. Remove and let cool.

Filling preparation method

1. In a pan, sprinkle the gelatin over the milk and let it hydrate for 5 minutes.
2. Then, over low heat, dissolve without letting it boil.
3. In a blender, beat the gelatin mixture, ricotta, cream and condensed milk until you obtain a homogeneous mixture.
4. Pour the mixture over the dough and smooth it with a spatula.
5. Refrigerate until firm.

Preparation method Coverage

1. In a pan, mix all the ingredients.
2. Cook for 10 minutes over low heat, stirring occasionally.
3. Let it cool.

Assembly

1. Unmold the pie.
2. Decorate with pineapple pieces and drizzle with the topping.

Mom Tips

Approximate yield of 8 servings.

It is not recommended to replace butter with margarine.

If you prefer, you can mix pineapple pieces into the filling.