Rhubarb-Wrapped Pineapple Cheesecake

  • Difficulty: Medium
  • 2 hours and 50 minutes
  • 8 servings

This lovely-looking cheesecake makes for a great creamy dessert. Rhubarb strips’ sour tang is a welcomed addition to the cake’s sweetness. Its mascarpone and whipped cream filling, upgraded by juicy pineapple, is rich and refreshing.

Ingredients Needed for Rhubarb-Wrapped Pineapple Cheesecake


For the base: :

7 ounces of digestive biscuits
4 ounces of room temperature butter
1 tablespoon sugar
salt

For the cream mixture:

⅓ cup pineapple juice
½ tablespoon gelatin powder
1 cup pineapple, mashed
⅔ cup powdered sugar
2 ½ cups of whipped cream
2 ½ cups of mascarpone

For the topping:

4 rhubarbs sticks
2 tablespoons of sugar

How to Cook Rhubarb-Wrapped Pineapple Cheesecake

  1. For the base:

    Add the biscuits, butter, and sugar to a mixer. Season with salt and mix until smooth.

  2. Transfer to a 7 x 2 inch (18 x 5 cm) cake pan. Evenly spread it, then press gently using a spatula. Refrigerate for 30 minutes.
  3. For the cream mixture:

    Mix the pineapple juice with the powdered gelatin in a small bowl.

  4. Add the pineapple puree and powdered sugar to a bowl and mix until even. Add the whipped cream, mascarpone, and the pineapple mixture. Mix more until even.
  5. Transfer the cream mixture to the cake pan and spread it evenly. Refrigerate for 2 hours.
  6. For the topping:

    Cut the rhubarb sticks lengthwise into strips using a peeler. Add it to a halfway water-filled cooking pot over low-medium heat. Bring to a boil.

  7. Remove the rhubarb strips from the pot, drain them, and lay them on paper towels. Let them drain for 15 minutes.
  8. Carefully place the cake on the work surface. Cover it with the rhubarb strips, then trim them using a pair of scissors. Enjoy!

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