Tropical Cheesecake Squares
This cheesecake is made with a buttery pastry base, filled with a sweetened cream cheese and finished off with a creamy pineapple topping. A delicious cheesecake to enjoy any day of the week.
Ingredients
Makes: 16 squares
- 250g plain flour
- 60g icing sugar
- 50g flaked almonds
- 150g unsalted butter
- 450g cream cheese
- 100g caster sugar
- 2 eggs
- 150ml unsweetened pineapple juice
- 4 tablespoons plain flour
- 4 tablespoons caster sugar
- 1 (567g) tin pineapple slices, drained, juice reserved
- 125ml double cream, whipped
Method
Prep:1hr ›
Cook:40min ›
Extra time:4hr chilling ›
Ready in:5hr40min
- Preheat oven to 180 C / Gas 4. In a medium bowl, combine 250g flour, icing sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of a 23x33cm or similar sized tin. Bake in preheated oven for 15 to 20 minutes.
- While the base is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 100g sugar until smooth. Beat in eggs one at a time. Blend in 150ml pineapple juice. Pour over hot base and bake for about 20 minutes more in preheated oven. Allow to cool completely.
- Place the pineapple slices into a food processor and pulse until coarsely chopped. Set aside.
- Make the topping: In a saucepan, combine 4 tablespoons flour, 4 tablespoons sugar and 250ml reserved pineapple juice. Bring to the boil and stir for 1 minute. Remove from heat and stir in processed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.
Cheesecake tips
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
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Reviews & ratings
Average global rating:
(63)
Reviews in English (59)
This is delicious! That being said, there is one flaw in this recipe; corn starch should be used for thickening in the topping instead of flour, probably about 2 TBSP would work. There is a flour taste to the topping and it doesn't have the smooth, pleasing texture it should have. I followed the recipe except used a whole cup of whipped cream in the topping. I will definitely make this again, using corn starch as the thickening agent. - 09 May 2008 (Review from Allrecipes US | Canada)
A very good summer time recipe. I don't understand the ones that bought another can of pineapple juice or used orange juice--there is plenty of juice from the draining of the can of pineapple. I agree with using cornstarch to thicken and the toasted coconut on top. I used crushed Nilla cookies instead of flour in the crust and used coconut instead of almonds. - 27 Feb 2010 (Review from Allrecipes US | Canada)
I have been making this recipe for years now. It is great, takes a little time but its worth it! Make it in the evening for the next day. It tastes very fresh and fruity - great in the summer too! You can also use margarine and chopped almonds or no almonds at all. Sometimes I also use only 1 pck. regular cream cheese and 1 pck. low fat. But this cake is worth every calorie in it!! - 09 Apr 2004 (Review from Allrecipes US | Canada)