Vanilla Cheesecake with Pineapple Caramel

This is taken from Thomasina Miers book, Mexican Food Made Simple. Sounds a simple cheesecake but like the idea of the caramel topping


  • 40g butter
  • 140g Hobnobs
  • 225g caster sugar
  • 2 tbsp cornflour
  • 750g cream cheese
  • 6 large eggs, separated
  • 1 tsp vanilla extract
  • Vanilla seeds from 1 pod
  • 150ml double cream
  • 150ml soured cream
  • pinch of salt
  • For the caramel
    • large knob of butter
    • 200g pineapple
    • pinch of salt
    • 225g caster sugar


  1. Preheat oven to 150c. Lightly grease a 26cm springform cake tin and line the base and sides with baking paper.
  2. For the base melt the butter and mix with the biscuits – after they’ve been finely crumbed either in a food processor or bashed in a bag. Mix together and flatten on to the base of the tin. Put in the fridge to chill.
  3. For the filling, mix the sugar and cornflour. Beat in the cream cheese, egg yolks and vanilla extract and seeds with an electric whisk. Gradually add the creams, whisking as you do so. Finally add the salt.
  4. In a separate bowl, whisk the egg white to stiff peaks then fold them carefully into the cheese mixture with a large metal spoon to keep all the air and lightness in the cake.
  5. Pour the mixture into the chilled biscuit base and bake in the oven for 1 hour 15 minutes, or until the cheesecake is golden on top.
  6. Turn off the oven and allow to cool completely before removing the baking paper.
  7. For the caramel,
    1. Melt the butter in a hot pan and fry the pineapple until it is caramelized & golden, seasoning with the salt and 1 teaspoon of the sugar.
    2. Remove from the pan & add the rest of the sugar in its place together with 100ml water. When the sugar has dissolved, turn the heat right up until the sugar has turned a deep, dark golden colour.
    3. Turn the heat down, add another 140ml water, watching for the caramel’s spitting, and let it bubble for a few minutes so that the sugar dissolves again and the syrup thickens.
    4. Add the pineapple & serve drizzled over the cheesecake.



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