Baked Southern Pineapple Orange Swirl Cheesecake

Adapted from Kitchen delights on facebook  

Ingredients: 1 1/2 cups graham cracker crumbs;1/4 cup melted butter; 3 (8 oz) packages cream cheese, softened; 3/4 cup sugar; 3 large eggs; 1 tsp vanilla extract; 1/2 cup crushed pineapple, drained; 1/2 cup orange marmalade

Preheat oven to 325°F (165°C).

Mix graham cracker crumbs and melted butter; press into the bottom of a springform pan.

Beat cream cheese and sugar until smooth; add eggs one at a time, then mix in vanilla.

Gently fold in pineapple.

Pour filling over crust, then drop spoonful’s of orange marmalade on top and swirl with a knife.

Bake for 50–60 minutes or until centre is just set.

Cool completely, then chill for at least 4 hours before serving

This was yum with a burnt caramel tang. I made a couple of adjustments to the recipe ie I used my niece Katrina’s delicious fig and ginger jam for the swirl, lactose free cream cheese, and ginger nut biscuits for the base, Anne

Pineapple cheese slice

Cooking for a crowd, Parties for 25 people, Australian Women’s Weekly, October 20, 1971.

Desserts for a happy ending: Pineapple cheese slice

Crumb crust: 6oz plain sweet biscuits; 3 oz butter or substitute

Filling: 8oz packaged cream cheese;14 oz can condensed milk; 1 dessertspoon gelatine; 15oz can crushed pineapple; 1/3 cup lemon juice

Crumb crust: Crush biscuits, combine biscuit crumbs and melted butter, blend well. Press over base of greased 7” x 11” lamington tin. Lined with aluminium foil, with foil coming up over the edges, to make it easier to remove slice from tin. Refrigerate until set.

Filling: Cream together cheese and condensed milk until light and smooth. Drain pineapple. Sprinkle gelatine into pineapple juice, stir over low heat until dissolved, cool. Add pineapple juice and lemon juice to cheese mixture, beat well. Stir in drained pineapple. Pour on to prepared crumb crust. Refrigerate until set.

Make 3 of these quantities to serve 25.

For the crumb crust I used ginger nut biscuits, and as you can see I adapted the recipe to fill individual glasses, Anne

Pina Colada Cheesecakes with Lime Syrup

https://www.mckenziesfoods.com.au/recipe/pina-colada-cheesecakes-with-lime-syrup

Ingredients:

100g sweet biscuits; 1/4 cup McKenzie's Shredded Coconut; 40g butter, melted; 250g cream cheese, cubed and softened; 1/2 cup coconut cream; 1/4 cup caster sugar; 1/4 tsp finely grated lime rind; 1 tbs white rum; for serving McKenzie's Shaved Coconut (Dried); for serving Pineapple wedges and mint

Lime syrup: 1/4 cup caster sugar; 1/4 cup water; 1/2 tsp finely grated lime rind

Directions:

Place biscuits in a food processor and pulse until fine crumbs. Remove to a bowl and combine with coconut and butter. Mix well. Spoon between 6 serving glasses and chill.

Beat cream cheese, coconut cream, sugar and lime until smooth. Fold in rum and spoon between serving glasses, cover and chill.

For syrup, combine ingredients in a small saucepan. Bring to the boil, then reduce to a simmer and cook for 3-4 minutes until thickened slightly. Chill.

For serving: top the cheesecakes with some pineapple, shaved coconut, mint and a drizzle of lime syrup.

Pineapple cheesecake

https://www.taste.com.au/recipes/pineapple-sour-cream-cheesecake-recipe/

250g granita biscuits; 125g butter, melted; 3 tsp gelatine powder; 60ml (1/4 cup) boiling water; 500g cream cheese, at room temperature, chopped; 2 tsp vanilla extract; 140g (2/3 cup) caster sugar; 300ml thickened cream; 440g can pineapple pieces in juice, juice reserved, chopped; Yellow food colouring, to tint, optional; 200g tub sour cream

Pineapple salsa

440g can pineapple pieces in juice, drained, cut into 1cm pieces; 2 tsp lime juice; 1 tsp finely grated lime rind; 1 tsp caster sugar

Grease and line base and side of a 20cm round springform pan with baking paper.

Process biscuits in a food processor until finely crushed. Transfer to a bowl. Add the butter and stir until well combined. Spoon biscuit mixture into the prepared pan. Use the base of a flat-bottomed glass to spread and press mixture over the base and up the side of pan. Place in the fridge until required.

Meanwhile, sprinkle the gelatine over the boiling water in a heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool.

Use electric beaters to beat the cream cheese, vanilla and 100g (1/2 cup) sugar until smooth. Gradually add the cream and beat until mixture has thickened. Gradually beat in the gelatine mixture until combined. Fold in reserved pineapple juice and chopped pineapple . Tint mixture yellow, if using. Pour mixture into prepared pan, levelling top with a spatula. Place in the fridge for 1 hour or until starting to set.

Combine the sour cream and remaining sugar in a small bowl. Spoon sour cream mixture over cheesecake and smooth top. I don't think this sour cream layer is necessary, the cheesecake is delicious without it, Anne

Place in the fridge overnight or until completely set.

Make pineapple salsa, combine the pineapple , lime juice , lime rind and sugar in a bowl.

Remove the cheesecake from the pan and top with salsa. Cut into slices to serve.

Pineapple cheese cake

Advanced Cookery, School of Home Science, Department of Technical and Further Education, Sydney 1976

6 servings

Crust: 4 cups rice bubbles (coarsely crushed); 125g shortening – melted; 60g sugar; 1 tsp cinnamon

Method: Crush rice bubbles roughly, add sugar and cinnamon. Add enough shortening to bind crumbs. Line a spring form tin or press into 2 greased 20cm pie dishes and chill.

Filling: 60g gelatine; 1 cup cold water; 2 eggs; 1 tsp salt; ½ cup cream or evaporated milk; 2 cups crushed pineapple, not drained (must be canned or cooked); 500g Philadelphia cream cheese

Method: Soak gelatine in 1 cup water and dissolve. Combine egg yolks, salt, pineapple and cold water and cook over hot water until thickened. Cool slightly and add dissolved gelatine. Chill over ice stirring continually till partially set. Beat the cream cheese and lemon zest to a smooth cream adding the lemon juice gradually. Blend the pineapple mix into the cream cheese gradually. Put aside to set. Lastly fold in stiffly beaten egg whites and whipped cream. Pour into a crumb lined tin. Chill for at least 4 hrs. Top with drained pineapple jelly glaze.

Glaze: 2 tsp gelatine; ½ cup pineapple juice; ½ cup water; 1 tblsp sugar

Method: dissolve gelatine in water, combine sugar, pineapple juice and gelatine. Allow to partially set, pour over top of cake – chill.

The World's Best Pineapple Cheesecake

The Australian Women’s Weekly presents . . . The World’s 50 Best Cheesecakes from our Leila Howard Test Kitchen, 1967

“Cheesecake is one of the world’s most popular desserts . . . certainly the most fashionable” Leila Howard.

Unbaked cheesecakes: Pineapple Cheesecake

Crumb Crust: 2/3 cup biscuit crumbs; 2 tblspn melted butter; 1 tblspn sugar; ¼ cup chopped nuts; ¼ tspn cinnamon; ¼ tspn nutmeg

Filling: ¾ cup sugar; 2 tblspn gelatine; ¼ tspn salt; 2 eggs; ½ cup evaporated milk; 1 tspn grated lemon rind; 25og cream cheese; 1 tblspn lemon juice; 1 ½ tspn vanilla; ¼ cup sugar (extra); 150ml cream; 1 cup drained canned crushed pineapple

Mix together all the crumb-crust ingredients, line base of 20cm springform pan with the mixture.

Filling: Separate eggs. Combine in top of double saucepan the sugar, gelatine, salt, beaten egg-yolks, evaporated milk. Cook over simmering water, stirring constantly until gelatine is dissolved and mixture thickens slightly (approx.10 minutes). Add grated lemon rind; cool. Press cheese through a strainer, stir in lemon juice and vanilla, blend with first mixture. Chill, stirring occasionally, until mixture is partially set. Beat egg-whites until peaks form; gradually add extra ¼ cup sugar, beating until sugar is dissolved and egg-whites are stiff. Fold into gelatine mixture. Beat cream until thick, fold in cream, then drained crushed pineapple. Pour mixture over pie crust. Chill until filling is firm.

Decorate if desired, with halved pineapple rings and glacé cherries.

Happy World Pineapple Day!

Very Simple Food, Jill Dupleix, 2003 London

Pineapple Vodka Crush

“This is so spritzy and refreshing that people put a spoonful in their mouth nd immediately go ‘wow’. It’s great at the end of a barbecue, or after something spicy. And if you put it in the freezer and forget to stir it, don’t worry, the vodka prevents it from freezing into a solid block – after 15 minutes in the fridge it will be soft enough to serve.”

Cut the top off the pineapple and slice lengthwise into quarters. Slice off and discard the core, then cut the skin and the ‘eyes’ away from the flesh. Cut the pineapple flesh into cubes.

Whiz the pineapple flesh in a blender with the vodka, sugar, lemon juice and mint leaves.

Pour the mixture into a plastic container or ice-cream tray and freeze for one hour or two until firm on the outside and still liquid in the centre. Tip the mixture into a bowl and beat well, then return to the freezer for another hour or so, until partly frozen. Beat again, breaking up any crystals, then freeze until required.

Chill 4 bowls or glasses, and leave the pineapple crush in the refrigerator for 15 minutes to soften before serving. Scoop into the chilled bowls or glasses and serve, with a sprig of mint on the side.

Leonie Palmer’s Noosa Cook Book, Queensland 1996 Photography by Michael Simmons, fabric art by Lynne Tanner

Photograph by Michael Simmons

Pineapple Brulee Cheesecake

Pastry Base:

200g plain flour; 60g icing sugar; pinch salt; 175g soft unsalted butter; 2 egg yolks

Mix dry ingredients. Add butter and egg yolks one at a time, do not over work. Leave for 30 minutes.

Place pastry in fluted 30cm tart ring and line using palm of hand.

Pre-bake for 15 minutes at 150°C.

Filling:

2 egg whole; 2 egg yolks; ½ tsp vanilla essence; 500g cream cheese; ¾ cup brown sugar; 1 tblspn lemon juice; 1 tblspn pineapple juice

Place eggs and sugar in Kitchen Whizz and mix until pale, follow with cream cheese and juices.

Pour mix into pre-baked tart shell and bake for 1 hour at 160°C. Leave to cool overnight.

Before serving dust with brown sugar and place under hot grill to caramelise.

I used this as an excuse to light up my new kitchen blow torch! Fun! Anne

Fabric art by Lynne Tanner

Marching Koalas' pineapple cheesecake

Marching Koalas Celebrity Cook Book, Hunter Region High Schools Band 1991 Newcastle NSW

Recipe contributed by Anita and Richard Face MP
 

Ukrainian: Pineapple Cheese Cake
 

“A nutritious and tasty cheese cake with a refreshing flavour of pineapple. This cheese cake has no pastry crust.”

 

750g ricotta cheese; 1 cup sugar; 5 eggs, separated; ¼ tsp salt; 2 tblspn plain flour; grated rind and juice ½ lemon; 1 cup crushed pineapple with juice; ¼ cup walnuts chopped fine OR almond flakes

 

Press the cheese through a sieve.

Beat the egg yolks until light. Add the sugar gradually and continue beating.

Bat in salt, grated lemon rind and lemon juice.

Combine with the cheese and mix thoroughly.

Stir in flour and pineapple.

Beat the egg whites until stiff and fold into mixture.

Butter a glass baking pan very generously with soft butter and coat with fine breadcrumbs.

Spoon the mixture into pan and sprinkle the top with chopped nuts.

Bake in a slow over for 1 hour.

At the end of the baking period, turn off the heat and let the cake stand in the oven until almost cool. Open the door during the last part of the cooling period. Do not remove the cake from the pan.

Cool completely before cutting. Keep it in a cool place.

Friends and pineapples

A wonderful night with good friends starting with pineapple cocktails and ending with pineapple cheesecake (with a lovely dinner in between) subtly lit by a pineapple candle created by Donna.  Thanks Griffiths family! Anne.

Pineapple Breeze Cocktail 

Ice; 44ml Malibu Rum; 15mls Sprite lemonade; ¼ cup pineapple juice; ¼ cup orange juice.

Stir.

Pineapple Mocktail 

118ml pineapple juice; 1/4 cup mint leaves; 30ml coconut cream; ½ cup crushed ice

A Piece of (Cheese) Cake! Luscious cheesecakes by Cookery Editor Jan Oldham, Woman’s Day/Woman’s World 1981

“They’re not hard to make – just impossible to resist!”

Pineapple Icebox Cheesecake

“A refrigerator cheesecake with a smooth, creamy texture and a tangy flavour.”

Serves 8

Crumb crust: 1 ¾ cups crushed plain sweet biscuits; 3 tblspns butter or margarine, melted; 1 tspn cinnamon

Filling: 2 tblspn gelatin; 1 cup hot water; 3 egg yolks; ½ cup sugar; 500g cream cheese; grated rind and juice of 1 lemon; 1 medium can crushed pineapple; 4 egg whites; 1 cup cream

To decorate: wedges of canned pineapple

Lightly grease a 20cm springform pan with butter or margarine. Tip the biscuits crumbs into a bowl, add the melted butter or margarine and cinnamon and mix till well combined.

Tip crumb mixture into the prepared pan. Press evenly and firmly over the base of the pan using a spoon and a flat-bottomed glass. Chill in the fridge while you make the filling.

Filling: Sprinkle gelatin over ½ cup hot water and stir till dissolved. Mix together egg yolks, sugar and remaining hot water. Stir over simmering water until lightly thickened, about 3 minutes. Add the gelatin mixture and stir till thoroughly combined.

Beat the cream cheese till smooth. Gradually add the egg yolk mixture and lemon rind and juice. Drain pineapple well and fold into the cheese mixture.

Whisk the egg whites till they just form stiff peaks. Whisk cream till thickened. Fold through the cheese mixture, then add the egg whites and fold through the mixture. Pour the filling into the prepared pan. Place in the fridge till set.

Decorate with wedges of pineapple and serve.