Pineapple Orange Cheesecake Recipes

Steps:

• Heat oven to 325ºF.
• Mix graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
• Meanwhile, beat cream cheese and remaining sugar with mixer until well blended. Beat in sour cream and vanilla. Add eggs, 1 at a time, beating on low speed after each just until blended.
• Pour batter over crust. Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Mix pineapple and preserves; spread over cheesecake just before serving.

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

Steps:

• To prepare crust: Preheat the oven to 350°F Lightly coat a 9" pie pan with cooking spray.
• In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter.
• Press into prepared pan.
• Bake for 15 minutes, until lightly browned.
• (Since ovens vary in temperature, check after 12 minutes. Do not allow it to over-brown.) Cool before filling.
• To prepare filling: In a food processor or blender, combine everything except the pineapple.
• Process until smooth.
• Fold in crushed pineapple.
• Bake for 45 minutes, until set.
• Cool in refrigerator.

Steps:

• In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes., Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer., In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust., For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.

Steps:

• Put digestive biscuits in a plastic bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then add butter. Mix thoroughly until the crumbs are completely coated. You can use food processor instead.
• Butter 20cm loose-bottomed tin.Tip the biscuit mixture in to the tin.Press firmly down into the base to create an even layer
• Beat together the mascarpone cheese, icing sugar, and lemon juice and Pineapple syrup( 2-3 tablespoons) in a bowl until smooth.
• In another bowl lightly whip the double cream, and then fold it into the cream cheese mixture.Add 1/2 of the pineapple peaces in to the mixture and fold gently.
• Add cheesecake filling on top of the biscuit base and smooth with a spatula or spoon. Put it in the fridge for 4 hours or overnight.
• When it ready to serve unmould it and add rest of the pineapple peaces on top of the cheesecake.