Vanilla Cheesecake with Pineapple Caramel

Name: Vanilla Cheesecake with Pineapple Caramel
Cuisine: Mexican
Ingredients: 140 g (5 oz) Hobnob biscuits or other oat biscuits; 140 g (5 oz) Hobnob biscuits or other oat biscuits; 2 tbsp cornflour; 750 g (1 lb 10 oz) cream cheese; 6 large eggs, separated; ½ tsp vanilla extract; 150 ml (½ cup + 1 tbsp) double cream; 150 ml (⅔ cup) sour cream; zest of 1 lime; large knob of butter; 200 g (1 cup) fresh pineapple, peeled, cored and chopped into small pieces; pinch of sea salt; 225 g (1 cup + 2 tbsp) sugar; 240 ml (1 cup) water; handful of fresh raspberries, to serve (optional)

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

This is no ordinary cheesecake. The Mexican cheesecake is light, flurry and volcanic-looking, cracked across the top to reveal an irresistibly delicate middle. A delicious pudding, with or without the wicked pineapple caramel.

Ingredients

40 g (3 tbsp) butter
140 g (5

Americas
Mexico
Cake
Vegetarian

Method

Preheat the oven to 150°C (120°C fan/300°F/gas mark 2). Lightly grease a 26cm (10in) Springform cake tin and line the base and sides with baking paper.
To make the base, melt the butter and whiz the biscuits in a food processor. Mix toge