Pistachio Cheesecake
Creamy, nutty and so smooth — pale-green pistachio filling on a buttery crust, topped with crunchy chopped pistachios ✨
Get the recipe →Home / Recipes / Pineapple Cheesecake
Pineapple Cheesecake
Creamy, tangy-sweet and crowned with glossy golden pineapple — sunshine in every slice ☀️
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g cream cheese, room temp
- 150g sugar
- 3 eggs
- 200ml sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 400g crushed pineapple, drained
- 2 tbsp sugar (for topping)
- 1 tbsp cornstarch (for topping)
- Pineapple pieces, to decorate
How to make it
- Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
- Beat cream cheese, sugar, eggs, sour cream, vanilla and cornstarch until smooth.
- Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
- Simmer drained pineapple with sugar and cornstarch until glossy, then cool.
- Spoon the pineapple topping over the cheesecake, decorate with pineapple pieces, slice and serve.
