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Grilled Tandoori Pineapple Cheese Cake
For pineapple Cheese Cake
PHILADELPHIA Cream Cheese (softened or cubed), softened- 250 gm
Sugar -100 gm
Crushed pineapple, drained- 25 gm
Frozen whipped topping, thawed 100gm
Fresh grilled Tandoor Pineapple, sliced 100 gm
For Brandy snaps
Butter, chopped
Brown sugar-70g
Golden syrup-60ml
Plain flour-50g
Ground ginger
Thickened cream-160ml
Icing sugar mixture
Method
For pineapple Cheese Cake
In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. Place ladyfingers around the sides and on the bottom of a greased 9-in. spring form pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with grilled Tandoor pineapple.
For Brandy snaps
Preheat oven to 180°C. Line a tray with baking paper. Combine the butter, brown sugar and golden syrup in a saucepan and cook over medium heat, stirring, for 2-3 minutes or until butter melts and sugar dissolves. Set pan aside for 5 minutes to cool slightly. Add the flour and ginger to the mixture and stir to combine. Drop four teaspoonfuls of mixture on to the tray, spaced well apart. Bake for 5 minutes or until they are bubbling and have spread to 10cm in diameter. Remove from oven and allow to cool for 1 minute. Working quickly, use a palette knife to lift each one and wrap around the handle of a wooden spoon. Leave to set for 1 minute, gently slip off spoon and transfer to a wire rack. Repeat with remaining mixture.Use an electric mixer to whisk the cream, and icing sugar in a small bowl until soft peaks form. Spoon cream into a piping bag fitted with a fluted nozzle. Pipe the cream among each brandy snap. Serve immediately.
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