Cheesecake with pineapple puree, tapioca pearls, and currant jam
Pineapple puree cheesecake with tapioca pearls and currant jam - a delicious no-bake recipe that combines tropical flavors with the sweetness of berries. This dessert is perfect for hot summer days or any special occasion, featuring an elegant appearance and an easily enjoyable texture. Additionally, it is loved by both children and adults, making it an ideal choice for parties or family gatherings.
Total preparation time: 45 minutes (plus cooling time)
Number of servings: 10-12
Ingredients:
For the cookie base:
- 300 g soft cookies (preferably butter-based)
- 1 pack of butter (or margarine) at room temperature
- 200 g roasted and chopped walnuts
For the pineapple puree:
- 1 small can (580 ml) of pineapple chunks, drained
- 100 ml liquid cream
- 1 packet of gelatin (10 g)
For the tapioca filling:
- 1 cup of tapioca pearls
- 250 ml milk
- 100 ml liquid cream
- 3 tablespoons of currant jam
For the currant jelly:
- 2 packets of tort jelle (or cake gelatin)
- 1 cup of water
- 3-4 tablespoons of currant jam
Step-by-step instructions:
Step 1: Preparing the base
1. Crumbling the cookies: Place the cookies in a food processor and process until you achieve a fine texture, similar to breadcrumbs.
2. Mixing the ingredients: In a bowl, combine the crumbled cookies with the softened butter and walnuts. Mix well until the mixture is homogeneous.
3. Forming the base: Take a 25 cm diameter cake pan and line it with parchment paper. Spread the cookie mixture evenly and press down with the back of a spoon to create an even and compact layer. Place the pan in the refrigerator to firm up.
Step 2: Preparing the pineapple puree
1. Obtaining the puree: In a blender, add the drained pineapple chunks and blend until you achieve a smooth puree.
2. Preparing the gelatin: Soak the gelatin in 100 ml of cold water for 5-10 minutes. Then, melt it in a double boiler or microwave, being careful not to boil.
3. Mixing the cream: Whip the liquid cream until firm, then add the pineapple puree and melted gelatin. Gently mix everything with a spatula until well combined.
4. Assembling the cheesecake: Pour the pineapple puree mixture over the cookie base in the pan and level it out. Refrigerate for one hour to set.
Step 3: Preparing the tapioca filling
1. Soaking the tapioca pearls: Place the tapioca pearls in a cup of water and let them soak for 30 minutes.
2. Boiling the tapioca: Drain the pearls and cook them in milk. Cook on low heat, stirring frequently, until the pearls become translucent and the mixture thickens. This process takes about 10-15 minutes.
3. Mixing with the jam: Allow the mixture to cool slightly, then add 100 ml of liquid cream and the currant jam. Mix well.
Step 4: Finalizing the cheesecake
1. Spreading the filling: Pour the tapioca filling over the pineapple puree in the pan, leveling it evenly. Return to the refrigerator to set, preferably overnight, but at least 2-3 hours.
2. Preparing the jelly: The next morning, mix the currant jam with water and strain the juice. Place the juice in a saucepan and add the tort jelle powder. Boil the mixture, stirring continuously, for 2-3 boils.
3. Finalizing: Pour the warm jelly over the cheesecake in the refrigerator. Let it cool for 15 minutes, then refrigerate to set completely.
Serving and suggestions
Once the cheesecake has cooled completely, you can slice and serve it with a dollop of whipped cream on top or with some fresh fruits. Another wonderful idea is to serve it alongside a scoop of vanilla ice cream, which complements the tropical flavors of the pineapple.
Tips and variations
- Vary the fruits: Instead of pineapple, you can use mango or peaches to create a different dessert.
- Adding flavors: You can add a few drops of vanilla or coconut essence to the pineapple puree mixture for an extra flavor boost.
- Sugar: Adjust the amount of sugar in the jam according to your personal preferences, considering that the pineapple puree already brings natural sweetness.
Nutritional benefits
This pineapple puree cheesecake is a good source of vitamins and minerals. Pineapple provides vitamin C and bromelain, which aids digestion, while walnuts are an excellent source of healthy fats and protein. Tapioca offers easily digestible carbohydrates, making this dessert a relatively light choice for the stomach.
Frequently asked questions
- Can I use vegan gelatin? Yes! You can replace gelatin with agar-agar for a vegan option.
- How long does the cheesecake last? This dessert keeps well in the refrigerator for 3-4 days, depending on the ingredients.
- Is it suitable for food allergies? Make sure that the ingredients used do not contain common allergens, such as gluten or lactose, if applicable.
This delicious cheesecake with pineapple puree, tapioca pearls, and currant jam is sure to become a favorite among your friends and family. Enjoy it with joy and delight!
Ingredients: 300 g of soft biscuits 1 pack of butter or margarine 200 g of roasted and crushed walnuts pineapple puree: a small can (580 ml) of pineapple chunks 100 ml of liquid cream 1 packet of gelatin (10 g) tapioca filling: 1 cup of tapioca pearls 250 ml of milk 100 ml of liquid cream 3 tablespoons of currant jam jelly: 2 packets of cake jelly a glass of water 3-4 tablespoons of currant jam
