Pineapple and ginger cheesecake
- 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
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.
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