Pineapple cheesecake

Hello paradise, take your family and guests to exotic places with this creamy, refreshing dessert.




  • 3/4 cup flour
  • 3 tablespoons  sugar
  • 1 egg yolk, beaten (or 1 small egg)
  • 60 grams soft butter
  • 1 teaspoon lemon zest, finely grated
  • 1/2 teaspoon vanilla essence


  • 450 to 500 grams cream cheese, softened
  • 3/4 cup sugar
  • 2/3 cup sour cream
  • 1/4 cup crushed pineapple (either fresh or canned)
  • 1/2 teaspoon vanilla essence
  • 3 eggs


Ensure the cheese, sour cream, eggs and butter are all at room temperature.

Preheat oven to 200°C. and lightly coat a 18 cm square tin or 20 round tin, (what ever you prefer) with cooking spray. If you are using a springform tin then wrap tin foil around the sides and bottom of your pan. This prevents your cheesecake from leaking while you’re baking it and also makes it easier to remove.

Combine the ingredients for the crust and spread to the edges of the pan. Prick the crust all over with a fork and bake 15 minutes at 200°C. Allow to cool.

Increase the oven’s temperature to 220°C.

Beat the cream cheese in a large bowl until it is smooth and light.

Add sour cream, sugar and pineapple and mix gently. Add the eggs one by one and mix well but do not over-mix.

Pour the filling over the crust, add sliced pineapple on top then bake in a bain-marie for 10 minutes at 220°C.

Reduce the heat to 160°C and bake for another 40 minutes. Turn the oven off, but leave the cake in the oven for another hour.

Remove the cheesecake very carefully from the pan.

Chill the cheesecake overnight in the fridge before serving.