Pineapple Cheesecake

Ingredients

• 200 g whole wheat cookies
• 125 g butter
• 50 g rolled oats
• 14 white gelatin sheets
• 680 g pineapple slices (drained weight; canned)
• 600 g cream cheese (quarter fat; 10% fat in milk)
• 80 g raw sugar
• 200 ml coconut milk
• 1 tbsp coconut flakes

Instructions

1. 1.

   Place the cookies in a clean kitchen towel and crush them into crumbs with a rolling pin. Melt the butter in a small pot over low heat and mix it with the crumbs and oats.

2. 2.

   Line a springform pan with parchment paper. Pour the cookie mixture into the pan, press it firmly down, and refrigerate.

3. 3.

   For the filling, soak 8 gelatin sheets in cold water. Puree 3 pineapple slices and stir them together with cream cheese, sugar, and coconut milk.

4. 4.

   Dissolve the gelatin in a small pot over low heat until it is almost liquid, mix it with some of the cream mixture, and then fold it into the remaining filling. Spread the filling over the cookie base, smooth it out, and chill for at least 3 hours.

5. 5.

   Drain the remaining pineapple rings and catch their juice. Arrange the pineapple rings on top of the cheesecake.

6. 6.

   Soak the remaining gelatin in cold water. Refill a container with 500 ml of the pineapple juice. Dissolve the gelatin in a small pot over low heat, then stir it into the juice. Pour this over the pineapple rings and chill for 2 hours.

7. 7.

   Serve the cheesecake on a cake plate sprinkled with coconut flakes.