Name: Mascarpone & pineapple cheesecake
Prep time: 25 min
Total time: 25 min
Yield: 12
Cuisine: British
Ingredients: 40g butter; 100g oatcakes crushed to crumbs; 25g toasted desiccated coconut; desiccated coconut; 425g can pineapple in natural juice, drained; 5 leaves gelatine; 250g tub reduced fat mascarpone; 500g tub fromage frais (full fat version); 160g can coconut cream; grated zest 0.5 lemon

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Mascarpone & pineapple cheesecake

Mascarpone & pineapple cheesecake

Sara Buenfeld

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Serves 12

More effort

Prep: 25 mins

plus chilling

A star rating of 3 out of 5.14 ratingsRate

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This clever cheesecake uses crushed oatcakes and desiccated coconut for the base and naturally sweet pineapple for a lower-sugar dessert

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Ingredients

Nutrition

Units:

MetricUS

For the base

40g butter
100g oatcakes

crushed to crumbs
25g toasted desiccated coconut

For the topping

desiccated coconut
425g can pineapple

in natural juice, drained
5 leaves gelatine
250g tub reduced fat mascarpone
500g tub fromage frais

(full fat version)
160g can coconut cream
grated zest 0.5 lemon

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Nutrition: per serving

kcal213
fat16g
saturates10g
carbs10g
sugars5g
fibre1g
protein6g
salt0.2g

Method

step 1

Melt the butter in a pan and stir in the biscuit crumbs and all but 1 tbsp of the coconut. Mix well then press very firmly onto the base of a lightly oiled 21cm spring-form tin to make a firm layer. Chill.
step 2

Finely chop a slice of pineapple then pulse the remainder to a pulp in a food processor or with a hand blender. Soak the gelatine in cold water to soften it. In a bowl beat together the mascarpone and fromage frais.
step 3

Very gently warm the coconut cream in a small pan. Squeeze the excess moisture from the gelatine, add to the warm coconut and stir until melted. Stir into the mascarpone mixture with the crushed and chopped pineapple and lemon zest then pour onto the biscuit base and chill until set.
step 4

Carefully remove from the tin, slide onto a plate, and decorate with the reserved coconut round the edge.

Recipe from Good Food magazine, January 2015

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A star rating of 3 out of 5.14 ratings

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