Pineapple Yoghurt Cheesecake

Name: Pineapple Yoghurt Cheesecake
Yield: Makes one 18-cm square cake
Cuisine: Asian
Ingredients: Lemon juice 1 Tbsp; Gelatin sheets 5 g, soaked in iced water to soften; Whipping cream (35% fat) 100 g; Sugar-free plain yoghurt 300 g; Orange liqueur 1 Tbsp; Cream cheese 200 g; Castor (superfine) sugar 80 g; Castor (superfine) sugar 150 g; Water 300 g; Pineapple 1; Sugar syrup 2 Tbsp (made using 25 g sugar and 50 g water); Special biscuit sponge 1 quantity; Orange liqueur ½ tsp

Preparation info

Makes
one
18 cm square cake

Difficulty
Medium

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Special biscuit sponge 1 quantity
Orange liqueur ½ tsp
Sugar syrup

Asia
Japan
Cake

Method

Prepare homemade pineapple compote a day in advance. Peel pineapple, then cut into small pieces. Combine water and sugar in a saucepan and bring to a boil. Once mixture boils, turn off heat and add liqueur. Add pineapple pieces to the hot syrup and cover saucepan with cling film. Leave mixture to rest overnight. To skip this step, use 130 g canned pineapple, cut into small