Tropical Cheesecake Squares

    Tropical Cheesecake Squares

    Recipe photo: Tropical Cheesecake Squares
    1

    Tropical Cheesecake Squares

    (62)
    5hr40min


    61 people made this

    About this recipe: 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 

    1. 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.
    2. 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.
    3. Place the pineapple slices into a food processor and pulse until coarsely chopped. Set aside.
    4. 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

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    Reviews & ratings
    Average global rating:
    (62)

    Reviews in English (58)

    by
    77

    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)

    by
    26

    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)

    by
    19

    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)

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