2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
2 cups heavy cream
2 cups pineapple chunks
1 cup pineapple juice
1/4 cup powdered sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 packet gelatin
Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat the cream cheese and granulated sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
In a saucepan, combine the pineapple juice, powdered sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
Dissolve the gelatin in 1/4 cup of cold water, then add it to the cooled pineapple mixture. Stir well.
Fold the pineapple mixture into the cream cheese mixture, then pour it over the graham cracker crust in the springform pan. Smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or until set.
Before serving, top the cheesecake with pineapple chunks for garnish.

By Admin

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