Cheese Cakes with Pineapple Jam and Pineapple Carpaccio August 3, 2015 Cheese Cakes with Pineapple Compote and Pineapple Carpaccio Print Recipe Please find the pineapple jam recipe here. Servings 12 cakes Servings 12 cakes Cheese Cakes with Pineapple Compote and Pineapple Carpaccio Print Recipe Please find the pineapple jam recipe here. Servings 12 cakes Servings 12 cakes Ingredients Crust: 100 grams crushed digestive biscuits 65 grams butter, melted 15 grams sugar Filling: 135 grams sugar 450 grams cream cheese pinch salt 2 large eggs 1 tsp vanilla extract or 1 pod 1 tsp lemon zest 130 grams sour cream Pineapple Carpaccio 1 fresh pineapple Passion Fruit Sauce 6-12 passion fruits or a tin with passion fruit pulp 350 grams pineapple jam as topping Instructions See pineapple jam recipe for topping CHEESECAKES: Before you start, make sure all ingredients are on room temperature! Line 12 muffin cups with paper liners, spray muffin tin and paper liners with non-stick spray. Preheat oven to 150 degrees Celcius, and place an oven rack in the center of the oven. Put digestive biscuits in a food processor and pulse a few times till crushed. In a bowl combine the crushed cracker crumbs, sugar, and melted butter. Add a heaping tablespoon of crumbs onto the bottoms of each of the 12 muffin cups. Cover and refrigerate while you make the cheese cake filling. Add cream cheese to a bowl. With an electric mixer beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until all is combined. Add eggs, one at a time, and beat until all is incorporated. Add the vanilla extract, lemon zest, and sour cream and beat again until incorporated. Remove the muffin tin with the crust from the refrigerator and evenly divide the cheese cake filling among the 12 muffin cups. Bake for about 18 - 20 minutes or until firm. The centers of the cheesecakes are still a bit wobbly. Remove from oven and let cool and when completely cooled off, cover with plastic wrap and refrigerate for a few hours. You can let them set in the fridge overnight. PINEAPPLE CARPACCIO: Peel the pineapple and cut it lengthwise. Remove the core with an apple core. Slice each pineapple half with a mandoline slicer, in slices of about 2 mm. Dress the pineapple carpaccio around the cheese cakes. PASSION FRUIT SAUCE: Cut the passion fruit in half. Scoop pulp out and save in a small bowl. Drizzle a heaped tablespoon over the pineapple jam topping. To serve, peel off the cup cake paper and place on a plate. Add a topping and garnish of your choice. 0 Comments Share: No Comments Leave a Reply Cancel Reply Name * Email * Website Save my name, email, and website in this browser for the next time I comment.