Pineapple Cheesecake

I was munching these  yummy St Michel oat , poppy seed & sesame crackers &  wondering  that these crackers would make a great cheesecake crust base .  Well, honestly , I was craving for some cheesecake. LOL  Yup, I'm a cheesecake lover ! The thing is we can't get any cheesecake at any bakery here but only at Starbucks!  So you see, the only way to eat cheesecake  , I'll have to make one myself  . I wanted to make a fruity cheesecake & a no bake cheesecake for sure . So decided to make a pineapple cheesecake with my favorite Victoria pineapple .  Unfortunately can’t find any at 3 different stores at least ! Gggrrrr  ... well, when you don't need it, you'll see it everywhere but when you desperately needed it, it's always NOT there !  SIGH...big time ...So moved to plan B  , canned pineapples as they're sweeter & I needed the juice too .   But I did bought one, more or less ripe pineapple to  make some dried pineapple flowers for deco that I saw at another of my favorite creative blog ,  Amelia's Dessert . Do check out her awesome blog full with amazing  & innovative   recipes .  As for this pineapple cheesecake, the pineapple pieces are a bit too big & chunky ( need more crushing the next time! LOL ) but overall it was a smooth creamy & refreshing cheesecake . The crust base was really delicious & I'm glad that I've added it into this cheesecake to make it a little different than the usual graham biscuits . Most importantly my Mr. Bossy aka hubby likes it . He even said that this is his favorite cheesecake !  Phew!  LOL

Pineapple Cheesecake

Ingredients

For crust base:

250g sesame & oat biscuits or graham biscuits crushed till crumbs

120g melted butter

For pineapple cream filling:

250g cream cheese

350g sweetened condensed milk

4 sheets gelatine soaked in cold water or 4 tsp of gelatine powder / agar-agar powder

420g canned crushed pineapple
1/3 cup pineapple juice ( from the can)

¼ cup lemon juice

1 lemon zest

Directions:

1)      Add  crust ingredients to mixing bowl of a food processor & mix well till combine.  Line a 20cm spring form cake pan with parchment . Press evenly the  mixed crumbs into pan . Place it in the refrigerator.

2)      For the pineapple cream filling :  In a sauce pan add in pineapple juice & bring to a boil . Remove from heat & add in gelatine sheets & stir well till gelatine dissolves. Set in a side.

3)      Beat cream cheese till light & creamy . Gradually add in evaporated milk & beat till smooth .  Add in gelatine, lemon juice + jest & crushed pineapple , mix well till well combined . Spread cream filling on crust base  & smooth with spatula . Chilled it for at least 6 hours at least or overnight will be the best . Decorate with dried pineapple flowers . For how to make pineapple flowers HERE

 Linking this recipe to Little Thumbs Up event hosted by   Doreen of  My Little Favorite DIY & co hosted  by  Zoe of Bake For Happy Kids . Zoe has chosen  the sunny pineapple for this month's theme. Well, that is how I see  pineapple  just like sunflower ! LOL