Cheesecake with Pineapple Mousse

Introduction:

Cheesecake with Pineapple Mousse is a delightful dessert that pairs the classic richness of cheesecake with a light and refreshing pineapple mousse topping. The graham cracker crust provides a perfect base for the creamy cheesecake, which is then adorned with a fluffy pineapple mousse, creating a tropical treat that’s perfect for any occasion.

Ingredients

For the Crust:

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

For the Cheesecake:

• 24 ounces cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract

For the Pineapple Mousse:

• 1 cup pineapple puree
• 1 cup heavy whipping cream
• 1/4 cup sugar
• 1 envelope unflavored gelatin
• 1/4 cup cold water

Directions

1. Prepare the Crust:
   • Preheat the oven to 325°F (163°C).
   • In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
2. Make the Cheesecake:
   • In another bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
   • Pour the cheesecake mixture over the prepared crust.
   • Bake in the preheated oven for 50-55 minutes, or until the center is almost set. Remove from the oven and allow it to cool completely.
3. Prepare the Pineapple Mousse:
   • In a small saucepan, mix the unflavored gelatin with cold water and let it sit for a few minutes to bloom. Heat over low heat until the gelatin is fully dissolved, then remove from heat and stir in the pineapple puree.
   • In a separate bowl, whip the heavy cream with sugar until stiff peaks form. Gently fold the pineapple mixture into the whipped cream until well combined.
4. Assemble and Chill:
   • Spread the pineapple mousse evenly over the cooled cheesecake. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the mousse to set.
5. Serve:
   • Once set, carefully remove the cheesecake from the springform pan. Slice into portions and enjoy!

Servings and Timing

• Servings: 12
• Prep Time: 20 minutes
• Total Time: 5 hours (includes chilling time)

Variations

• Fruit Toppings: Experiment with other fruit purees like mango or berry for a different flavor.
• Crust Options: Swap graham cracker crumbs for crushed digestive biscuits or Oreos for a different crust flavor.
• Cheesecake Flavor: Add a bit of lemon zest or a swirl of caramel into the cheesecake mixture for added flavor.

Storage/Reheating

• Storage: Store any leftover cheesecake in the refrigerator, covered, for up to 5 days.
• Freezing: Cheesecake can be frozen for up to 3 months. Slice the cheesecake before freezing for easier portioning.
• Reheating: Thaw frozen cheesecake in the refrigerator overnight before serving. The mousse topping should not be reheated; serve cold.

10 FAQs

1. Can I use a different type of fruit puree? Yes, you can use other fruit purees like mango or raspberry, depending on your preference.
2. What if I don’t have a springform pan? You can use a regular pie dish or any round baking pan. Just be sure to line it with parchment paper for easy removal.
3. Can I make this cheesecake ahead of time? Yes, this cheesecake is perfect for making ahead. It actually benefits from sitting in the refrigerator for a day or two.
4. How can I make the cheesecake more firm? Make sure to bake it until it’s almost set, and let it cool completely before adding the mousse.
5. Can I substitute the heavy cream in the mousse? For a lighter mousse, you can use a combination of whipped cream and Greek yogurt.
6. What should I do if the mousse doesn’t set? Ensure the gelatin is fully dissolved and try chilling it for a longer period.
7. Can I use low-fat cream cheese? Yes, but the texture may be slightly different and less creamy.
8. How can I prevent the crust from getting soggy? Bake the crust until it’s crisp before adding the cheesecake filling.
9. Can I add a layer of fruit between the cheesecake and mousse? Yes, you can add a layer of fresh fruit or fruit compote for extra flavor.
10. Is it necessary to use gelatin in the mousse? Gelatin helps the mousse set properly. If you prefer a different thickening agent, such as agar-agar, you can use that instead.

Conclusion

Cheesecake with Pineapple Mousse is a delightful, tropical twist on a classic dessert. The creamy, rich cheesecake paired with a light and fluffy pineapple mousse makes for a refreshing and indulgent treat. Whether you’re serving it for a special occasion or as a simple weeknight dessert, this cheesecake is sure to impress with its perfect blend of flavors and textures.

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