Pineapple Yogurt Cheesecake 凤梨优格芝士蛋糕
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Ingredients

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  • You
  • 15 mins
  • 5 mins
  • 1 can pineapple slices in syrup reserve 100ml pineapple syrup to soak with gelatin powder
  • 100 g digestive biscuit
  • 80 g melted butter
  • 250 g cream cheese room temperature
  • 150 g lemon yogurt or use natural yogurt
  • 4 slices pineapple
  • 1.5 tbsp gelatin powder
  • 100 ml pineapple syrup soak together with the 1.5 tbsp gelatin powder for 2 minutes
  • 5 pineapple slices drain well
  • 250 ml water
  • 3/4 tsp agar agar powder
  • 1/2 tsp gelatin powderfew red maraschino cherries cut into half
  • 15 mins
  • 5 mins
  • 1 can pineapple slices in syrup reserve 100ml pineapple syrup to soak with gelatin powder
  • 100 g digestive biscuit
  • 80 g melted butter
  • 250 g cream cheese room temperature
  • 150 g lemon yogurt or use natural yogurt
  • 4 slices pineapple
  • 1.5 tbsp gelatin powder
  • 100 ml pineapple syrup soak together with the 1.5 tbsp gelatin powder for 2 minutes
  • 5 pineapple slices drain well
  • 250 ml water
  • 3/4 tsp agar agar powder
  • 1/2 tsp gelatin powderfew red maraschino cherries cut into half
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  • You
  • 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.
  • 5 pineapple slices on top of cheesecake and red cherries in the center of the sliced pineapple. Then gradually pour the topping liquid over it.
  • 1 罐 凤梨片
  • 50 克 奶油芝士
  • 50 克 柠檬优格 (也可以用天然优格代替)
  • 1 汤匙 柠檬汁
  • 4 片 凤梨片
  • 1.5 汤匙 鱼膠粉(吉利丁粉)+100毫升凤梨糖水浸泡

Instructions

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