John Myers
Bottomless Pineapple Cheesecake
The perfect bottomless pineapple cheesecake recipe with a picture and simple step-by-step instructions.
- 1 kilogram Lowfat quark
- 2 packet Custard powder
- 6 Free range eggs
- 1 packet Vanilla sugar
- 250 g Soft butter
- 300 g Sugar white
- 1 Can Pineapple drained weight 340 g
- 1 Cake glaze clear
- Coconut flakes to sprinkle
- Prepare a 26 springform pan.
- Mix the softened butter with the sugar and vanilla sugar until frothy. Gradually stir in the eggs. Stir in the quark. Add the vanilla pudding and stir in.
- Pour the quark mixture into the prepared springform pan and smooth it out. Place the cake in the (fan-assisted) oven preheated to 150 degrees and bake for approx. 60 – 70 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the mold.
- Pour the pineapple into a colander and drain well. Cover the cooled cheesecake with the pineapple pieces and sprinkle with the coconut flakes.
- The cake topping with 150 mill. Juice and 100 mill. Boil the water according to the instructions and let it cool down a little. Now spread the icing over the pineapple and keep in the cold until it has set.
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