Preparation
1: Prepare the crust.
Start by crushing the biscuits until they are completely crumbly.
A sandy, smooth texture. For best results, use a food processor, pulsing until the desired consistency is achieved. If you don’t have a food processor, place the cookies in a heavy-duty plastic bag and crush them with a rolling pin, applying even pressure until they form fine crumbs.
In a medium bowl, combine the crushed cookies with the melted butter. Stir gently with a wooden spoon until the mixture becomes moist and sandy. The consistency should be similar to wet beach sand, which compacts easily under pressure.
Pour the mixture into a lightly buttered 9-inch springform pan. Spread it evenly and press it down firmly with the back of a spoon or the bottom of a clean glass, ensuring a flat, compact surface. Pay particular attention to the edges, creating walls about 3/4 inch high.
Let the crust set in the refrigerator for 15-20 minutes before adding the topping.
Step 2: Prepare the cheese filling.
In a large, deep bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 3-4 minutes. It’s essential that the cheese is at room temperature to avoid lumps.
Gradually fold in the powdered sugar, continuing to beat until the mixture is perfectly smooth and velvety. Add the vanilla extract and beat for another minute to fully distribute the flavor.
Add the mashed, well-drained pineapple to the cream cheese mixture. It’s essential that the pineapple is well-drained; if necessary, gently squeeze it with paper towels. Gently fold the pineapple into the mixture without breaking it up too much.
Step 3: Prepare and fold in the whipped cream.
In a perfectly clean bowl,
Once the bowl is clean and cold, pour in the cream and powdered sugar. Using a clean electric mixer, beat on high speed until light and fluffy. The cream should hold its shape while remaining glossy and smooth.
Gently fold the whipped cream into the cream cheese and pineapple mixture. Use a large spatula and an upward motion, rotating the bowl to fully incorporate the cream without deflating it.
Step 4: Assembling the cheesecake:
Remove the tart shell from the refrigerator and gently pour the filling over it. Smooth the surface with a spatula to create an even layer and eliminate any air bubbles.
Gently tap the pan on the work surface to distribute the filling evenly. Cover with plastic wrap, making sure it does not touch the surface of the cheesecake.
Refrigerate for at least 4 hours, but ideally overnight, to achieve the optimal consistency and allow all the flavors to blend perfectly.
Step 5: Unmold and serve.
To unmold, run a thin, sharp knife along the edge of the pan to gently loosen the cheesecake. Carefully remove the springform pan ring.
Garnish with fresh pineapple pieces, mint leaves, or a drizzle of pineapple syrup. Serve immediately, chilled, for the best texture.
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