Mini cheesecake with Tahitian vanilla - pineapple


For 4 of 8 cm in diameter:


120 g plain biscuits or shortbread
50 g melted butter
250 g Philadelphia or other cream cheese
10 cl whole liquid cream
40 g sugar
1 Tahitian vanilla bean (or for that matter)

1/2 fresh pineapple
20 g sugar

or more if you use ramekins or muffin boxes.

If possible, prepare 24 hours before:


In the bowl of a food processor, put the cookies in pieces. Mix coarsely. Pour in the melted butter and mix again for a few seconds.

Confederate each rhomboid circle. If you don't have a circle, you can use film paper-coated ramekins or muffin crates, arranged in muffin pans to prevent them from straying too far in filling.
Divide the mixed cookies in the bottom of the circles and pack well with a glass or cup. Store in the refrigerator.

Slice the vanilla bean and collect the seeds with a knife. Set the pod aside.

In a container, combine sugar, cream cheese, and vanilla seeds.

Using an electric whisk, turn the liquid cream into a firm whipped cream. For the cream to rise more easily, it must be very fresh and have to stay at least 24 hours in the refrigerator. Store the container and the whisker in the freezer for a few minutes.

Carefully and gently fold the whipped cream into the previous mixture. Divide into circles. Smooth the surface. Store in the refrigerator for at least 12 hours and, better yet, 24 hours.

Peel the pineapple. Remove the eyes and the fibrous part in the center. Cut it into small dice.

In a saucepan, heat the sugar with 2 teaspoons of water and the reserved vanilla bean. When the sugar is melted, add the pineapple pieces and cook for about 5 minutes. Allow cooling.

Serve the cheesecakes very fresh with a few pieces of pineapple.

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