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Pineapple and ginger cheesecake


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  • For the cheesecake:
  • - 60g ginger biscuits
  • - 12g butter
  • - 1 slice of candied ginger (4g)
  • - 200g ricotta
  • - 130ml pineapple juice
  • - 1 tsp of agar agar
  • - 1 tsp of ginger powder
  • For the marinated pineapple:
  • - pineapple slices
  • - pineapple juice
  • - water
  • - molasses
  • - fresh ginger
  • - ginger powder


Level of difficulty Easy
Cost Budget Friendly


Step 1

For the base:

Blend the ginger biscuits, butter, and candied ginger previously cut into thin strips.
Line a springform tin with greaseproof paper and place this mixture in the bottom. Press down firmly with the back of a spoon in the bottom of the mould and the rim. Bake for 5 minutes at 180 ° C. Cool.

For the cheesecake:

Heat the pineapple juice with agar agar for 2-3 minutes. Before boiling, remove from the heat. Leave to cool.

Meanwhile, beat lightly the ricotta and powdered ginger. Add the juice to obtain a smooth mix.
Pour the cheesecake onto the biscuit base and refrigerate at least 3 hours. You can put the cheesecake in the freezer for 30 minutes before serving if you prefer it extra chilled.

Step 2


For the marinated pineapple sauce to serve with the cheesecake:

Cut pineapple slices and leave to marinate (while the cheesecake is in the fridge) in a little water, juice, molasses and fresh grated ginger. Add a little ginger powder for decoration. Reserve in the fridge.

Serve well chilled, drizzled over the cheesecake

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