Monday 2 September 2013

Pineapple and Ricotta Cheesecake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a No-Bake Pineapple and Ricotta Cheesecake. I had a pineapple tin lying around, and so I decided to make it into a cheesecake, but instead of using normal cream cheese, I used ricotta cheese instead. And, it was absolutely delicious and extremely easy to make!
If you're not in the mood for ricotta, then check out my Oreo cheesecake, my strawberry and kiwi cheesecake and Raheelas' Nutella cheesecake! They're all no-bake!

A Simple List of Ingredients:

1. Tinned Pineapple Rings
2. Cornflour
3. Lemon Juice
4. Ricotta Cheese
5. Vanilla Flavouring
6. An Orange
7. Oaty Biscuits
8. Butter
9. Sugar
10. Double Cream
11. Salt

Bismillah, let's begin!

First, to make the biscuit base, take about 2/3 of a 300 grams packet of oat biscuits. You could use digestives too if you want. Crush the biscuits and place into a mixing bowl.

Add 4 tablespoons melted butter.

Stir until the mixture looks like wet sand. You may need to add more melted butter.

Take a tart tin with a removable bottom.

Pour in the biscuit mixture.

Press the mixture into the bottom and sides, and place into the fridge to set.

Next, take 500 grams of ricotta cheese.

Put them into a large mixing bowl.

Add 4 ounces sugar.

And, a good splash of double cream.

Add a pinch of salt.

Zest in half an orange.

Add one teaspoon vanilla flavouring.

Whisk everything until smooth and creamy.

By now the biscuit base should be chilled, so pour on the ricotta filling.

Smooth it out but make sure to leave a biscuit border. Place in the fridge to set.

To make the pineapple topping, take a tin of pineapple rings and save the liquid in a jug.

Slice the rings into small chunks.

Place one tablespoon cornflour into a saucepan.

Add one teaspoon lemon juice, and three tablespoons sugar.

Add all of the pineapple juice from the tin.

Cook on a low heat for 2 minutes until thickened.

Throw in the chopped pineapple.

Mix to combine, and then allow to cool for about 10 minutes.

Top the chilled cheesecake with the mixture.

Spread the mixture out and then chill in the fridge for a few hours before serving! Enjoy!


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