Mascarpone & pineapple cheesecake

Mascarpone & pineapple cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 25 mins plus chilling

More effort

Serves 12
This clever cheesecake uses crushed oatcakes and desiccated coconut for the base and naturally sweet pineapple for a lower-sugar dessert

Nutrition and extra info

Nutrition: per serving

  • kcal213
  • fat16g
  • saturates10g
  • carbs10g
  • sugars5g
  • fibre1g
  • protein6g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the base

    • 40g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g oatcakes, crushed to crumbs
    • 25g toasted desiccated coconut

    For the topping

    • 425g can pineapple in natural juice, drained
      Pineapple

      Pineapple

      pine-ap-pel

      With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

    • 5 leaves gelatine
      Gelatine

      Gelatine

      jell-ah-teen

      A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

    • 250g tub reduced fat mascarpone
    • 500g tub fromage frais (full fat version)
    • 160g can coconut cream
    • grated zest ½ lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    Method

    1. Melt the butter in a pan and stir in the biscuit crumbs and all but 1 tbsp of the coconut. Mix well then press very firmly onto the base of a lightly oiled 21cm spring-form tin to make a firm layer. Chill.

    2. Finely chop a slice of pineapple then pulse the remainder to a pulp in a food processor or with a hand blender. Soak the gelatine in cold water to soften it. In a bowl beat together the mascarpone and fromage frais.

    3. Very gently warm the coconut cream in a small pan. Squeeze the excess moisture from the gelatine, add to the warm coconut and stir until melted. Stir into the mascarpone mixture with the crushed and chopped pineapple and lemon zest then pour onto the biscuit base and chill until set.

    4. Carefully remove from the tin, slide onto a plate, and decorate with the reserved coconut round the edge.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (3)

    cj1967's picture

    this recipe is awful, completely tasteless - i cannot understand why people post recipes that are not fit for consumption - a complete waste of ingredients.

    kenisa's picture

    I agree, wish I had studied it better. "low sugar"? no sugar! I've sprinkled it with sugar, thinking of pouring maple syrup on it.

    isa.schoumaker's picture
    2.5

    sadly this "low sugar recipe" was too low sugar to be palatable to my children (aged 10 and 12) who did eat it once we covered it up with a teaspoon of sugar per serving.

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…