Cheesecake with Pineapple Mousse

This delightful recipe combines the creamy richness of cheesecake with the light, refreshing taste of pineapple mousse. It’s a perfect dessert for summer gatherings, special occasions, or simply treating yourself to a little slice of paradise.

Resume of the Recipe:

The Cheesecake with Pineapple Mousse is an elegant dessert that brings together the creamy texture of cheesecake and the airy lightness of pineapple mousse. The combination of flavors and textures creates a dessert that’s both satisfying and refreshing. The tangy sweetness of pineapple complements the rich, velvety cheesecake, making it a crowd-pleaser for any event.

Exciting Story:

One summer afternoon, I decided to surprise my family with a tropical-inspired dessert. I had some fresh pineapples and thought, why not incorporate them into a cheesecake? The result was a Cheesecake with Pineapple Mousse that instantly became a family favorite. As the cheesecake chilled in the fridge, the anticipation grew. When I finally served it, the creamy cheesecake and fluffy pineapple mousse layers were a hit. Now, this dessert is a staple at our summer gatherings, bringing a taste of the tropics to our table.

Why This Cheesecake with Pineapple Mousse?

Why This Cheesecake is a Must-Try

• Tropical Flavor: Combines the classic cheesecake with a refreshing pineapple mousse for a unique twist.
• Perfect Balance: The rich, creamy cheesecake pairs perfectly with the light, airy mousse.
• Crowd-Pleaser: Its stunning presentation and delightful taste make it ideal for impressing guests.

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup granulated sugar

For the Cheesecake Filling:

 

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract

For the Pineapple Mousse:

• 1 cup pineapple puree (from fresh or canned pineapple)
• 1/2 cup granulated sugar
• 1 tablespoon gelatin powder
• 1/4 cup cold water
• 1 cup heavy cream

How to Make Cheesecake with Pineapple Mousse:

1. Preheat Oven:
   • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Prepare the Crust:
   • In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes and let cool.
3. Make the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, flour, and vanilla extract until combined.
4. Bake the Cheesecake:
   • Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath. Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.
5. Prepare the Pineapple Mousse:
   • In a small saucepan, heat the pineapple puree and sugar until the sugar dissolves. Remove from heat. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Add the bloomed gelatin to the warm pineapple mixture and stir until completely dissolved. Let the mixture cool to room temperature.
   • In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the cooled pineapple mixture into the whipped cream until well combined.
6. Assemble the Cheesecake:
   • Once the cheesecake is completely cooled and set, spread the pineapple mousse evenly over the top. Refrigerate for an additional 2 hours to set the mousse.

Tips:

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth, lump-free filling.
• Water Bath: The water bath helps prevent cracks in the cheesecake and ensures even baking.
• Cooling Time: Allow the cheesecake and mousse to cool and set properly for the best texture and flavor.

Cheesecake with Pineapple Mousse

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Crust:

• 2 cups 2 graham cracker crumbs

• 1/2 cup 1/2 melted butter

• 1/4 cup 1/4 granulated sugar

• For the Cheesecake Filling:

• 3 packages 3 (8 oz each) cream cheese, softened

• 1 cup 1 granulated sugar

• 3 large 3 eggs

• 1 cup 1 sour cream

• 1/4 cup 1/4 all-purpose flour

• 1 teaspoon 1 vanilla extract

• For the Pineapple Mousse:

• 1 cup 1 pineapple puree (from fresh or canned pineapple)

• 1/2 cup 1/2 granulated sugar

• 1 tablespoon 1 gelatin powder

• 1/4 cup 1/4 cold water

• 1 cup 1 heavy cream

Directions

• Preheat Oven:
• Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
• Prepare the Crust:
• In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes and let cool.
• Make the Cheesecake Filling:
• In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, flour, and vanilla extract until combined.
• Bake the Cheesecake:
• Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the springform pan to create a water bath. Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.
• Prepare the Pineapple Mousse:
• In a small saucepan, heat the pineapple puree and sugar until the sugar dissolves. Remove from heat. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Add the bloomed gelatin to the warm pineapple mixture and stir until completely dissolved. Let the mixture cool to room temperature.
• In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the cooled pineapple mixture into the whipped cream until well combined.
• Assemble the Cheesecake:
• Once the cheesecake is completely cooled and set, spread the pineapple mousse evenly over the top. Refrigerate for an additional 2 hours to set the mousse.

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