Pineapple Cheese Cake

Pineapple Cheesecake assembled in a mason jar cooked with the French Sous Vide cooking technique.
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Cooking Time

25-30 min

Meal Type


Preparation Time

20 min




  • For pineapple cheese cake
  • 1 cup biscuit crumb
  • 2 tbsp unsalted butter
  • 2 tbsp cream chees
  • ½ cup castor sugar
  • ½ tsp cup pineapple puree
  • 2 tbsp coconut cream
  • 1 cup whipped cream.
  • For garnish
  • 1 cup cocoa powder mixture mixed with 200 ml water
  • 2 to 3 gms calcium chloride
  • dried pineapple slices
  • icing sugar


  1. 1

    In a bowl add biscuit crumb and unsalted butter and mix well.
  2. 2

    In another bowl add cream chees, castor sugar, pineapple puree, coconut cream and mix well.
  3. 3

    In a meson jar arrange layer of biscuit crumb mixture, layer of whipped cream and layer of cream chees mixture and repeat the procedure and close the lid.
  4. 4

    Once the temperature of boiling water is at 42- 43 C. Place the jar in it and cook for 4 hours. Freeze for 2 hours.
  5. 5

    Prepare the mixture of cocoa powder, water and sodium alginate.
  6. 6

    In a bowl mix 200 ml water and 2 - 3 gms calcium chloride.
  7. 7

    Fill the cocoa mixture in a syringe.
  8. 8

    Put the drops of cocoa solution in calcium chloride solution.
  9. 9

    Put the cocoa caviar in water.
  10. 10

    Garnish with cocoa caviar, dried Pineapple slices and Icing sugar.

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