Easy Pineapple Cheesecake Recipe

Tarts from the fridge served cool are really a pleasant after lunch or dinner family treat, but what beats a delicious cream cheese tart.... Even more so this fruity tart comes with the tasty pineapple fruit integrated. You simply take the canned fruit and grate, however this is so much better with fresh ripe pineapple to make the cream cheese tart

. For the base: 100 g Flour 25 g food starch 3 TL, gestr. baking powder 125 g sugar 1 pck. vanilla sugar 1 pinch salt 3 Egg (he), size M. 125 g Butter, soft For the cream: 1 pck. Gelatin, (instant gelatin) 400 g cream cheese 100 g sugar 2 pck. Aroma, (lemon zest - finesse) 2 tbsp lemon juice 1 can Pineapple, grated (content 430g) 500 ml cream For the decoration: 12 Pineapple, pieces 100 ml cream 1/2 Pck. Sahnesteif n. B. chocolate sprinkles preparation Working time: approx. 35 min. / Difficulty level: simple / calorie p. P .: not specified Mix flour, cornstarch and baking powder and sift in a bowl. Add the remaining dough ingredients and mix with the mixer for about two minutes. Pour into a baking pan lined with baking paper and bake in a preheated oven at 160 ° C hot air for about 30 minutes. Allow the bottom to cool. Stir cream cheese with sugar, lemon juice, lemon zest and grated pineapple together with liquid. Stir in instant gelatine. Beat the cream until stiff and fold in. Put a cake ring around the bottom and spread the cream on the cake bottom. Keep the cake cold for a few hours. Then loosen the cake ring, mark twelve pieces with a cake divider, beat cream with cream stabilizer and place twelve cream tuffs on the cake. Put a piece of pineapple on the cream tuffs. If necessary sprinkle with chocolate sprinkles.

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