1/2 cup melted butter: The butter acts as a binder for the crushed cookies, creating a firm, flavorful base that holds the creamy filling.
For the cheesecake filling:
2 cups cream cheese, at room temperature: Cream cheese is the main ingredient that gives cheesecake its characteristic texture. It should be at room temperature to facilitate whipping and prevent lumps.
1 cup granulated sugar: Sweetens the filling and helps create the characteristic creamy texture. The amount can be adjusted according to personal taste and the sweetness of the pineapple used.
1 teaspoon vanilla extract: Vanilla enhances all the flavors of the dessert and adds a spicy note that pairs perfectly with both the cheese and the pineapple.
2 cups crushed pineapple, well-drained: The pineapple must be well-drained to prevent the cheesecake from becoming too runny. Its natural acidity balances the richness of the cream cheese.
240 ml whipping cream: This lends a light and airy texture to the filling, creating a perfect contrast with the density of the cream cheese.
60 ml powdered sugar: This sweetens and stabilizes the whipped cream, helping to maintain the dessert’s fluffy texture.
Preparation
Step 1: Prepare the crust
Start by crushing the biscuits until they have a uniform, sandy texture.
For best results, you can use a food processor, pulsing several times until the desired consistency is achieved. If you don’t have a food processor, place the biscuits in a heavy-duty plastic bag and crush them with a rolling pin, applying even pressure until they form fine crumbs.
In a medium-sized bowl, combine the crushed biscuits with the melted butter. Stir gently with a wooden spoon until the mixture becomes moist and sandy. The consistency should be similar to wet beach sand, which compacts easily when pressed.
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