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Pineapple Chocolate Cheesecake

Golden Circle Pineapple Chocolate Cheesecake Recipe
Golden Circle Pineapple Chocolate Cheesecake Recipe

Ingredients

  • 1 x 820g can GOLDEN CIRCLE Pineapple Pieces
  • 2 dessertspoons gelatine
  • ½ cup cold water
  • 3 eggs
  • 1 cup sugar
  • ½ cup milk
  • juice ½ lemon
  • 1 dessertspoon grated lemon rind
  • 60g melted dark chocolate
  • 1 cup cream
  • 450g cottage cheese
  • extra 30g melted chocolate
  • extra ½ cup cream
  • crumb crust shell
Measurements guide
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Product used

Ingredients

  • 1 x 820g can GOLDEN CIRCLE Pineapple Pieces
  • 2 dessertspoons gelatine
  • ½ cup cold water
  • 3 eggs
  • 1 cup sugar
  • ½ cup milk
  • juice ½ lemon
  • 1 dessertspoon grated lemon rind
  • 60g melted dark chocolate
  • 1 cup cream
  • 450g cottage cheese
  • extra 30g melted chocolate
  • extra ½ cup cream
  • crumb crust shell
Measurements guide

Product used

Ingredients

  • 1 x 820g can GOLDEN CIRCLE Pineapple Pieces
  • 2 dessertspoons gelatine
  • ½ cup cold water
  • 3 eggs
  • 1 cup sugar
  • ½ cup milk
  • juice ½ lemon
  • 1 dessertspoon grated lemon rind
  • 60g melted dark chocolate
  • 1 cup cream
  • 450g cottage cheese
  • extra 30g melted chocolate
  • extra ½ cup cream
  • crumb crust shell
Measurements guide

Method

Have ready, chilled 22cm crumb shell in springform pan.

 

Soften gelatine in cold water. Separate eggs, beat yolks lightly, gradually beat in sugar, add milk. Cook over hot water stirring constantly until thickened. Add gelatine. Stir to dissolve. Cool slightly. Add the sieved cottage cheese, lemon rind and juice and mix well. Let cool until almost set then beat until light and fluffy.

 

Fold in stiffly beaten egg whites, whipped cream and drained pineapple (reserving a few pieces for garnish). Pour one-third mixture into chilled pan, drizzle over half the melted chocolate, repeat with another layer of cheese and chocolate, top with remaining cheese. Refrigerate.

 

Dip broad ends of pineapple pieces into the extra melted chocolate. Place on waxed paper and refrigerate.

 

Whip extra cream, pipe or spoon decoratively over cheesecake. Decorate with chocolate-pineapple pieces. Chill 24 hours before serving.

 

Note: cream and decorations can be added just before serving.

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