Description
Savor a tropical treat with our light, creamy cheesecake topped with pineapple mousse. Perfect dessert for any occasion! (145 chars)
1 ½ cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 tablespoon fresh lemon juice
1 cup crushed pineapple, drained
1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon unflavored gelatin
2 tablespoons cold water
1 teaspoon vanilla extract
Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until combined.
Add the eggs, one at a time, mixing after each addition. Add the sour cream and lemon juice, mixing until just combined.
Pour the cheesecake filling over the crust in the springform pan. Bake for 50-60 minutes or until the center is set but slightly jiggly.
Turn off the oven and crack the door to cool the cheesecake gently for 1 hour, then refrigerate for at least four hours or overnight.
For the mousse, combine the gelatin and cold water in a small bowl; let stand for 5 minutes to bloom, then heat until dissolved.
Whip the heavy cream and powdered sugar until soft peaks form. Fold in the dissolved gelatin and crushed pineapple carefully.
Spoon the mousse over the cooled cheesecake and spread it evenly. Refrigerate for at least one more hour before serving.
Notes
A light and creamy cheesecake topped with luscious pineapple mousse, perfect for summer gatherings and delightful moments.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: Tropical
Nutrition
- Serving Size: 8 servings
- Calories: 350
- Sugar: 15g
- Fat: 24g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
Keywords: Cheesecake, Pineapple Mousse, Tropical Dessert, Summer Dessert, Creamy Cheesecake, Easy Cheesecake Recipe
