Pineapple Delight Cheesecake Recipes

Steps:

• Heat oven to 325°F
• Combine all crust ingredients in small bowl. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
• Combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes).
• Add eggs one at a time and beat well after each addition (1 minute).
• Add sour cream, 1 cup coconut and drained pineapple. Continue beating, scraping bowl often, until well mixed (1 minute).
• Spoon cream cheese mixture into prepared crust.
• Bake for 70 to 90 minutes or until set 2 inches from edge of pan.
• Sprinkle top with 1/4 cup toasted coconut.
• Turn off oven; leave cheesecake in oven 2 hours.
• Loosen sides of cheesecake from pan by running knife around inside of pan. Cover; refrigerate 8 hours or overnight.
• Sprinkle with remaining toasted coconut and orange peel, enjoy!

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

Steps:

• Put digestive biscuits in a plastic bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then add butter. Mix thoroughly until the crumbs are completely coated. You can use food processor instead.
• Butter 20cm loose-bottomed tin.Tip the biscuit mixture in to the tin.Press firmly down into the base to create an even layer
• Beat together the mascarpone cheese, icing sugar, and lemon juice and Pineapple syrup( 2-3 tablespoons) in a bowl until smooth.
• In another bowl lightly whip the double cream, and then fold it into the cream cheese mixture.Add 1/2 of the pineapple peaces in to the mixture and fold gently.
• Add cheesecake filling on top of the biscuit base and smooth with a spatula or spoon. Put it in the fridge for 4 hours or overnight.
• When it ready to serve unmould it and add rest of the pineapple peaces on top of the cheesecake.

Steps:

• In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. , Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries.