Cheesecake with Pineapple Caramel
Pineapple, caramel and cheesecake. What is there not to love?
YOU WILL NEED
- ¾ cup (180 ml) cold tap water
- 1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake
- 250 g medium fat cream cheese
- 1 cup (250 ml) fresh cream
- 11 Tennis biscuits (half a 200 g pack), crumbed
- 3 T (45 g) butter, melted
- 2 T (30 ml) butter
- 1 pineapple, peeled and cut into small dice
- ½ cup (125 ml) white sugar
- 2 T (30 ml) water
- 1 t (5 ml) flaked salt
Prepare an 18 cm loose bottomed cake pan. Lightly spray the sides with a non-stick spray and line the base with baking paper.
Measure cold tap water into a medium mixing bowl. Sprinkle contents of pack over the water, add cream cheese and beat slowly until well blended.
In a smaller mixing bowl whip the cream until firm. Add to the cheesecake mix and fold in by hand or beat in on slow speed, until blended.
Decant the cheesecake mixture into the lined loose-bottom cake pan. Melt the butter, add the biscuit crumbs, mix together and sprinkle over the cheesecake mixture in the cake pan. Even crumbs out and smooth gently over the cake with the back of a spoon. Cover and set in the fridge overnight.
The next day – Make Pineapple Caramel
First melt the butter in a hot pan and stir-fry the pineapple with 1 T (15 ml) of the measured sugar until it is caramelised and golden. Spoon pineapple from the pan. Leave the pan to cool down away from the heat a little. Add the rest of the sugar to the pan together with ¼ cup (60 ml) water.
When the sugar has dissolved, return the pan to the heat, turn the heat to medium. Shake the pan, don’t stir, until the sugar has caramelised to a golden brown colour.
Stir the pineapple pieces into the caramel and leave to cool.
To Turn Out
Place a cake stand or large flat serving plate upside down over the loose bottom pan and invert the cake onto the plate. Push the cake out by pressing on the loose base of the pan and remove the base. Peel away the paper, which will now be on top of the cake. Spoon over the caramelised pineapple and allow the caramel syrup to drizzle down the sides. Sprinkle with flaked salt before serving.
This cake keeps for 4 days in the fridge without the topping in an airtight container. Make the topping on demand.