Pineapple Sorbet Cheesecake

Pineapple sorbet cheesecake1

Today is the 70th anniversary of the second world war’s end.  It is a rainy day in Hong Kong but sunshine with blue sky in Beijing which is perfect for the big parade.  Not long ago, there was the anniversary of Hiroshima atomic bomb attack.  These days it was reported heavily on the Syria’s refugees stuck in Budapest hoping to go to Germany or Austria whilst Germany pleading for a policy to manage the refugees.  Everyday the world becomes more and more chaotic.  Hope true peace, with kind hearts, will be on the earth.  And this experiment with pineapple sorbet and cheese denotes my wish for a peaceful world with a dash of sweetness.  Yet it is not heavy but light and smooth.

Pineapple sorbet cheesecake

Cake base
100g Biscuit crumb
45g melted butter

Mix the biscuit crumb and melted butter

Press the mixture onto the bottom of a 20cm cake pan

Let it stay in the fridge

Pineapple sorbet

Cheesecake filling
500g cream cheese (softened at room temperature)
150g (75% of the original recipe)
2 eggs
200g cream
100g pineapple sorbet or you can take pineapple purée
Preheat the oven at 130°C (250°F/Gas 1)

Pineapple sorbet cheesecake slice with antique fork

Beat the cream cheese and sugar until smooth

Add the eggs, one at each time

Pour in the cream and mix till just incorporated

Pour the mixture onto the biscuit base.

Then drizzle over the pineapple sorbet and use a skewer / spoon to gently swirl it through the cheese filling (a drop of orange edible colouring added)

Bake for 1 hour, or until just set. Allow to cool to room temperature and then chill before eating.

Pineapple sorbet cheesecake slice1 Pineapple sorbet cheesecake slice


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