Pineapple Orange Swirl Cheesecake
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
For the cheesecake:
- 24 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 cup crushed pineapple, drained
1/2 cup orange juice
1 tablespoon orange zest
Optional:
- Orange and yellow food coloring (for swirl effect)
For the garnish:
- Pineapple slices
Orange slices
Whipped cream
mint leaves
Pineapple Orange Swirl Cheesecake
Directions
Preheat oven:
- Preheat oven to 165°C (325°F). Grease a 9-inch springform pan.
Make the batter:
In a medium bowl, combine the cookie crumbs, 1/4 cup sugar, and the melted butter.
Spread the mixture evenly into the bottom of the prepared springform pan.
Prepare the cheesecake batter:
In a large bowl, beat the cream cheese and 1 cup sugar until smooth.
Add the vanilla extract and mix well.
Add the eggs and seasonings.
Add the eggs, one at a time, mixing well after each addition.
Mix in the crushed pineapple, orange juice, and orange zest until well combined.
To color the batter (optional):
Divide the batter evenly between 2 bowls.
If using, add orange food coloring to one bowl and yellow food coloring to the other bowl.
Pour alternate spoonfuls of the coloured batter over the prepared base. Use a knife or skewer to mix the batter and create a marbled look.
Bake:
Bake for 50-60 minutes or until the centre is set (it will jiggle a bit but not runny).
Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake.
Allow the cheesecake to cool completely before removing the sides of the tin.
Chilling:
Place the cheesecake in the refrigerator for at least 4 hours or overnight to set.
Garnish:
Garnish with pineapple slices, orange slices, whipped cream and mint leaves before serving.
Enjoy this vibrant, tropical cheesecake as a refreshing treat for any summer party or special occasion.