Just like how I learnt how to bake a Chocolate Cake last year, I wanted to learn how to make a non-baked cheesecake this year. My decision was inspired by my mother-in-law's ultra yummy chilled peach cheesecake which my husband and I totally enjoy.
A non-baked cheesecake also sounded less intimidating than a baked cheesecake recipe. Somehow I felt like I was less likely to screw up if it was non-baked. I mean how hard would it be to make the crust, make the filling, put it all together and chill right.
The recipe I used is from my aunt. Growing up, we simply adored her cheesecake. My cousins and I enjoyed this cheesecake to the hilt. Now that I've tried it and found it simply as divine, I urge you to give it a try. I totally endorse this recipe cause it is easy and non-complicated. Two vital things I look out for!
3 simple things: CRUST, FILL and CHILL
How to make Chilled Pineapple Cheesecake
Grease a 20cm round loose bottom cake tin with butter.
200g plain Marie biscuits
160g butter melted
1) Crush biscuits till fine. Empty into a bowl. Add in melted butter and mix.
I used a mortar and pestle to crush the biscuits. I pounded them till fine. You can google other ways to crush the biscuits till fine including putting them in a clear bag and pounding with a rolling pin. Also make sure the biscuits are plain and not chocolate flavoured.
I made sure the butter was at room temp (removed from fridge about 20 mins earlier), cut them in small cubes and put them in the microwave for 30 seconds. Once out, I gave it a mix to ensure all butter was melted.
2) After mixing biscuit crumbs and butter, press mixture into base of prepared tin.
I used a springform tin like below. I only lined the base with the crust. It's up to you if you want to do the sides. My tin was slightly larger than the 20cm tin suggested.
3) Once your crust is done, it should look like this. Refrigerate while preparing the filling.
250g cream cheese, room temperature
250ml condensed milk
1 and a quarter tablespoon gelatine
120ml hot water
245g canned pineapple, drained and chopped into small pieces
Grated rind of 1 lime
3 tablespoon lime juice
Making the filling:
1) Beat cream cheese until light and creamy. Gradually add condensed milk and beat until smooth.
2) Mix gelatine with hot water and stir until gelatine is dissolved.
3) Add chopped pineapple, lime rind, lime juice and gelatin into creamed mixture. Beat until well combined. Pour into tin.
Be sure the cream cheese is at room temp when beating.
Cut the pineapple in small pieces. Make sure the syrup is drained (if using canned pineapple).
For 3 tablespoon lime juice use about 2-3 big limes.
Make sure the gelatine is diluted well in the hot water. Less gelatine will result in the cake not 'setting'.
Refrigerate for 6 hours or until set.