Friday, 21 December 2007

Pineapple cheesecake slice

Ok, tried this now, it's incredibly yummy, but the filling didn't really set (not that it matters to the end result, it's very creamy), plus I used a lamington tin (quite large) and found the filling and base wasn't quite enough, and the topping was well short, so I'll post the altered recipe first, and leave the original below it.
The base uses a marge/ kremelta combo as Olivani is too soft by itself, you could use straight margarine if you can find a hard one that is dairy free.
I'll be posting a cooked chocmint cheesecake later when I can track down soy cream cheese again, the local supermarkets seem to have stopped stocking it.

Pineapple cheesecake slice - altered

Crust:
1 pkt Arnotts Nice biscuits
55gms Olivani dairy free margarine
55gms Kremelta

Topping:
1 can drained crushed pineapple in syrup
saved pineapple syrup from can
3 tsp agar-agar
2 tsp lemon essence
3/4 cup white sugar
2 1/4 cups boiling water

4 Tbsp cornflour
2 cup soy milk
120 gms Olivani dairy free margarine
60 gms icing sugar
1 tsp vanilla essence

1 pkt firm silken tofu
1 tsp grated lemon rind
1/2 tsp vanilla essence


Base:
Crush the biscuits. Melt the margarine and kremelta together, mix the biscuit crumbs through and press into a foil lined 9 inch lamington tin, chill.

Topping:
Remove tofu from container, wrap in a clean, non fluffy tea towel and place under a flat weighted object such as a cookbook to drain as much excess liquid as possible from it.

Blend cornflour with a little of the soy milk in a heavy bottomed pot, then add rest of soy milk. Bring to boil gently stirring until thick, set aside to cool in a water bath.
Cream marge, vanilla essence and icing sugar until pale, beat into cooled cornflour mix a little at a time, chill.

Mix agar-agar, boiling water, sugar, lemon essence and pineapple syrup in a pot, boil 3-4 mins until agar is properly dissolved, then cool slightly, remove 1 1/4 cups to cool in a water bath and keep the other 1 cup on the element so the jelly doesn't start to set.

Beat together drained tofu, lemon rind, and vanilla essence until smooth.
Blend agar mix, cornflour mix and tofu together and pour into the crumb crust.

Refrigerate until set.

Mix the remaining still warm 1 cup agar and the crushed pineapple and cool without letting it set, pour on the top of the cheesecake and refrigerate until firm and cold.




Pineapple cheesecake slice - original

Crust:
6oz Arnotts Nice biscuits
1.5oz Olivani dairy free margarine
1.5oz Kremelta

Topping:
1/2 cup drained crushed pineapple in syrup
1/2 cup pineapple syrup from can
1 tsp agar-agar
1 tsp lemon essence
1/4 cup white sugar
1 1/4 cups boiling water

2 Tbsp cornflour
1 cup soy milk
60 gms Olivani dairy free margarine
30 gms icing sugar
1/2 tsp vanilla essence

1 pkt firm silken tofu
1 tsp grated lemon rind
1/2 tsp vanilla essence


Base:
Crush the biscuits. Melt the margarine and kremelta together, mix the biscuit crumbs through and press into a foil lined 9 inch lamington tin, chill.

Topping:
Remove tofu from container, wrap in a clean, non fluffy tea towel and place under a flat weighted object such as a cookbook to drain as much excess liquid as possible from it.

Blend cornflour with a little of the soy milk in a heavy bottomed pot, then add rest of soy milk. Bring to boil gently stirring until thick, set aside to cool.
Cream marge, vanilla essence and icing sugar until pale, beat into cooled cornflour mix a little at a time, chill.

Mix agar-agar, boiling water, sugar, lemon essence and pineapple syrup in a pot, boil 3-4 mins until agar is properly dissolved, then cool slightly, remove 1 1/4 cups to cool and keep the other 1/2 cup on the element so the jelly doesn't start to set.

Beat together drained tofu, lemon rind, and vanilla essence until smooth.
Blend agar mix, cornflour mix and tofu together and pour into the crumb crust.

Refrigerate until set.

Mix the remaining still warm 1/2 cup agar and the crushed pineapple and cool without letting it set, pour on the top of the cheesecake and refrigerate until firm and cold.


2 comments:

  1. I wish I'd found your blog earlier! Please post the chocmint cheesecake soon and I'll be your slave forever!
    I even have cream cheese in the fridge waiting for the right recipe (the supply in supermarkets is so unreliable you've gotta buy it when you find it).

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