Cheesecake with Pineapple Mousse Recipe
If you are searching for a dessert that combines creamy richness with tropical freshness, the Cheesecake with Pineapple Mousse Recipe is just what you need. This delightful treat brings together a buttery graham cracker crust, a silky smooth cheesecake base, and a light, airy pineapple mousse on top that bursts with bright citrus notes. It’s a perfect balance of texture and flavor that will make you feel like you’ve taken a mini-vacation with every bite. Whether you’re serving guests or enjoying a special treat yourself, this recipe turns simple ingredients into an irresistible dessert masterpiece.
Ingredients You’ll Need
Gathering your ingredients is the exciting first step, and you’ll be pleased to find that each one plays a crucial role in delivering that perfect harmony of taste and texture in this Cheesecake with Pineapple Mousse Recipe. From the buttery crust to the fluffy mousse, everything works together seamlessly.
- Graham cracker crumbs: Provide a crunchy and slightly sweet base that holds the crust together.
- Granulated sugar: Sweetens both the crust and cheesecake layers to delight your taste buds.
- Unsalted butter (melted): Binds the crust crumbs and adds richness without overpowering.
- Cream cheese (softened): The star of the cheesecake layer, lending creamy texture and tang.
- Vanilla extract: Enhances the cheesecake’s flavor with warm, aromatic notes.
- Eggs: Help set the cheesecake while keeping it smooth and custard-like.
- Sour cream: Brings moisture and slight tang that balances sweetness flawlessly.
- Crushed pineapple (drained): The heart of the mousse, infusing tropical brightness.
- Pineapple juice (reserved): Used to bloom the gelatin and heighten pineapple flavor.
- Lemon juice: Adds a zesty kick that lifts the mousse’s freshness.
- Unflavored gelatin: Sets the mousse perfectly, making it light yet stable.
- Powdered sugar: Sweetens the mousse while ensuring a smooth consistency.
- Heavy whipping cream (cold): Whipped to fluffy peaks to give the mousse its airy texture.
How to Make Cheesecake with Pineapple Mousse Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix them well until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake it for 8 to 10 minutes to set the foundation for your cheesecake before allowing it to cool completely.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with sugar until you achieve a smooth, creamy texture without lumps. Add vanilla extract for aroma and then incorporate eggs one at a time, mixing on low speed to ensure the batter stays light. Stir in the sour cream carefully until just combined. Pour this luscious cheesecake batter over the cooled crust and bake at 325°F for 40 to 45 minutes or until the center is slightly set but still jiggles gently.
Step 3: Chill the Cheesecake
Once baked, allow the cheesecake to cool to room temperature before placing it in the refrigerator for at least four hours. This chilling period is essential to firm up the cheesecake and build that perfect texture foundational to this recipe.
Step 4: Prepare the Pineapple Mousse
Sprinkle the unflavored gelatin over the reserved pineapple juice and let it soak for about five minutes to bloom. Warm the gelatin gently in the microwave or stovetop until it fully dissolves, being careful not to overheat. In a blender or food processor, puree the drained crushed pineapple with lemon juice and powdered sugar until smooth. Stir the dissolved gelatin into this pineapple mixture carefully.
Step 5: Whip and Fold the Cream
Whip the cold heavy cream to stiff peaks for that perfect airy structure. Gently fold the whipped cream into the pineapple blend, combining without deflating the mousse. This step ensures your mousse stays light and fluffy atop the cheesecake.
Step 6: Assemble and Chill
Spread the pineapple mousse evenly over the chilled cheesecake base. Return the assembled dessert to the refrigerator for at least two more hours, allowing the mousse layer to set firmly for a sliceable, stunning finish.
How to Serve Cheesecake with Pineapple Mousse Recipe
Garnishes
To make your cheesecake look as fantastic as it tastes, consider topping it with a dollop of whipped cream and a few fresh or candied pineapple wedges. These simple garnishes add a touch of elegance and reinforce the tropical theme, making each slice picture-perfect for your guests or a special occasion.
Side Dishes
This dessert pairs beautifully with light accompaniments like a fresh fruit salad or a scoop of coconut sorbet. The refreshing sides enhance the pineapple’s tropical notes without competing with the creamy cheesecake, creating a delightful summer dessert spread.
Creative Ways to Present
Want to impress your friends beyond just taste? Serve the Cheesecake with Pineapple Mousse Recipe in individual clear glasses or mason jars for a stylish parfait presentation. You can layer the crust, cheesecake, and mousse in mini portions to make the dessert easy to serve and visually inviting.
Make Ahead and Storage
Storing Leftovers
Keep your cheesecake covered tightly with plastic wrap or in an airtight container and store it in the refrigerator. It stays fresh and delicious for up to four days, which gives you plenty of time to enjoy every luscious bite without losing any moisture or flavor.
Freezing
If you want to make the Cheesecake with Pineapple Mousse Recipe in advance or save leftovers for later, freezing is a great option. Wrap the cake securely in plastic wrap and then aluminum foil to prevent freezer burn. It freezes well for up to two months. When ready to eat, thaw it overnight in the refrigerator to maintain its creamy texture.
Reheating
This cheesecake is best enjoyed chilled, so avoid heating it. If needed, let frozen slices thaw slowly in the fridge rather than at room temperature to keep the mousse and cheesecake layers stable and fresh.
FAQs
Can I use fresh pineapple instead of canned?
Fresh pineapple can work well if finely chopped and pureed, but make sure it is properly drained and not overly juicy to prevent a watery mousse. Canned crushed pineapple is convenient and offers consistent sweetness and texture.
What if I don’t have unflavored gelatin?
Gelatin is essential to set the mousse layer firmly. If you can’t find gelatin, agar-agar is a vegetarian alternative but requires different preparation, so follow the package instructions carefully.
How do I prevent cracks on the cheesecake surface?
Baking the cheesecake at a low temperature and avoiding overmixing helps reduce cracking. Also, gentle mixing when adding eggs and using sour cream improves moisture and texture, minimizing cracks.
Can this recipe be made gluten-free?
Absolutely! Substitute graham cracker crumbs with gluten-free cracker crumbs or crushed gluten-free cookies. Ensure all other ingredients are naturally gluten-free for a safe and delicious dessert.
Is it necessary to chill the cheesecake for so long?
Yes, chilling allows the cheesecake to firm up properly and develop its signature texture. The mousse also needs time to set, so patience here guarantees a show-stopping result.
Final Thoughts
If you’re ready to delight your senses with a dessert that’s bursting with tropical flavor and creamy goodness, the Cheesecake with Pineapple Mousse Recipe is a must-try. It’s a beautiful blend of textures and flavors that’s both refreshing and indulgent, making it perfect for any occasion. I can’t wait for you to experience how this recipe can turn simple moments into sweet memories.
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Cheesecake with Pineapple Mousse Recipe
- Total Time: 1 hour 15 minutes (plus at least 6 hours chilling time)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This delightful Cheesecake with Pineapple Mousse combines a rich, creamy classic cheesecake base with a light and airy tropical pineapple mousse topping. Perfect for warm weather or any occasion where a refreshing, fruity dessert is desired. The crunchy graham cracker crust adds a buttery foundation, while the pineapple mousse brings a vibrant, tangy sweetness balanced by smooth cream cheese filling.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
For the pineapple mousse:
- 1 can (20 oz) crushed pineapple in juice, drained well
- 1/4 cup pineapple juice, reserved from can
- 1 tablespoon lemon juice
- 1 tablespoon unflavored gelatin
- 1/3 cup powdered sugar
- 1 cup heavy whipping cream, cold
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake for 8 to 10 minutes until set, then remove from the oven and allow to cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract and then eggs one at a time, mixing on low speed after each addition to incorporate fully without overbeating. Blend in the sour cream until just combined. Pour the batter over the cooled crust in the springform pan.
- Bake the cheesecake: Place the pan in the oven and bake for 40 to 45 minutes, or until the center of the cheesecake is just set but still slightly wobbly. Remove from the oven and let cool completely at room temperature, then chill in the refrigerator for at least 4 hours to set firmly.
- Prepare the pineapple mousse: Sprinkle the gelatin evenly over the reserved pineapple juice and let it bloom for 5 minutes. Warm the mixture gently in the microwave or on the stovetop until the gelatin dissolves completely without boiling. Meanwhile, puree the drained crushed pineapple with lemon juice and powdered sugar in a blender or food processor until smooth. Stir the dissolved gelatin into the pineapple puree.
- Whip the cream: In a separate bowl, beat the cold heavy whipping cream to stiff peaks using a mixer. Carefully fold the whipped cream into the pineapple mixture until fully combined, ensuring the mousse stays light and fluffy.
- Assemble and chill: Spread the pineapple mousse evenly over the chilled cheesecake. Refrigerate the assembled cake for at least 2 hours to allow the mousse to set completely.
- Serve: Once set, slice the cheesecake and serve chilled. Garnish optionally with whipped cream and fresh pineapple wedges for an elegant presentation.
Notes
- Ensure the crushed pineapple is well-drained to prevent the mousse from becoming runny.
- For best texture and flavor, make the cheesecake a day ahead and allow it to chill overnight.
- Garnish with additional whipped cream and pineapple wedges for an attractive finish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
