Cheese Cakes with Pineapple Jam and Pineapple Carpaccio

August 3, 2015
Individual Cheese Cake with Pineapple Compote and Pineapple Carpaccio
Cheese Cakes with Pineapple Compote and Pineapple Carpaccio
Print Recipe
Please find the pineapple jam recipe here.
Servings
12 cakes
Servings
12 cakes
Individual Cheese Cake with Pineapple Compote and Pineapple Carpaccio
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:
Filling:
Pineapple Carpaccio
Passion Fruit Sauce
Instructions
  1. See pineapple jam recipe for topping
  2. CHEESECAKES:
  3. Before you start, make sure all ingredients are on room temperature!
  4. Line 12 muffin cups with paper liners, spray muffin tin and paper liners with non-stick spray.
  5. Preheat oven to 150 degrees Celcius, and place an oven rack in the center of the oven.
  6. Put digestive biscuits in a food processor and pulse a few times till crushed.
  7. In a bowl combine the crushed cracker crumbs, sugar, and melted butter.
  8. Add a heaping tablespoon of crumbs onto the bottoms of each of the 12 muffin cups.
  9. Cover and refrigerate while you make the cheese cake filling.
  10. Add cream cheese to a bowl. With an electric mixer beat the cream cheese on low speed until creamy and smooth.
  11. Add the sugar and salt and beat until all is combined.
  12. Add eggs, one at a time, and beat until all is incorporated.
  13. Add the vanilla extract, lemon zest, and sour cream and beat again until incorporated.
  14. Remove the muffin tin with the crust from the refrigerator and evenly divide the cheese cake filling among the 12 muffin cups.
  15. Bake for about 18 - 20 minutes or until firm. The centers of the cheesecakes are still a bit wobbly.
  16. 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.
  17. PINEAPPLE CARPACCIO:
  18. Peel the pineapple and cut it lengthwise.
  19. Remove the core with an apple core. Slice each pineapple half with a mandoline slicer, in slices of about 2 mm.
  20. Dress the pineapple carpaccio around the cheese cakes.
  21. PASSION FRUIT SAUCE:
  22. Cut the passion fruit in half.
  23. Scoop pulp out and save in a small bowl.
  24. Drizzle a heaped tablespoon over the pineapple jam topping.
  25. To serve, peel off the cup cake paper and place on a plate. Add a topping and garnish of your choice.

No Comments

Leave a Reply

error: Content is protected !!