I made a delicious pineapple cake with pineapple cheese. If you put pineapple juice in the cheesecake dough, even if you add gelatin, it doesn’t harden, so I added minced pineapple in the middle. I put a sample on the side to give it a pineapple feel, but I think it has a better pineapple feel than I thought. I used a chocolate sponge because I thought the color would match, but you can use the cookies that are commonly used when making no-oven cheesecake. The top is decorated with diamond-shaped pineapple and mint apple, which matches the natural pattern and is very beautiful.

♥ Ingredient

Mold size: 15cm x 7cm

200g pineapple

25g sugar

Pinch

3g cornstarch

10g honey

6g gelatin leaves

340g cream cheese

70g powdered sugar

90g plain yogurt

3g vanilla extract

140g whipped cream about 50%

Chocolate sponge cake 18cm

♥ Recipe

1. Put the chopped pineapple, sugar, salt, and cornstarch in a pot to boil.

2. Put the cooled pineapple into a 12cm mold, flatten it, and put it in the freezer for about 30 minutes to harden.

3. Put the gelatin leaves in cold water and soak for 10 minutes.

4. Lightly beat cream cheese, add powdered sugar and mix well, then add plain yogurt and vanilla extract and mix well.

5. Squeeze out the water in the soaked gelatin sheet and put it in the microwave for about 10 seconds to melt completely, then add it to the dough and mix well.

6. Add about 50% of the diluted whipping cream, mix well, pour some into the 12cm mold, press flat, freeze for about 1 hour to harden.

7. Put some remaining flour in another bowl, add some yellow food coloring to the remaining dough and mix well.

8. Place the chocolate sponge on a 15cm mold, pour a little yellow cheesecake into it, put it in the fridge for about 30 minutes to harden.

9. Spread a little yellow cheesecake powder on top of the hard cheesecake layer, take out the hardened cheesecake in the 12cm mold, place it in the center of the 15cm mold, pour in the rest of the yellow cheesecake powder and keep it in the refrigerator. 30 minutes.

10. Pour in the rest of the white cheesecake dough, flatten it and let it harden in the fridge for about 2 hours.

11. Garnish with pineapple and apple mint on top and finish with a pattern on the side.