Add the crushed pineapple.
Step 3: Assemble the cake
Pour half of the batter into the prepared pan.
Spread the cream cheese filling evenly in the center, avoiding the edges.
Cover with the remaining dough.
Carefully arrange the pineapple slices on the surface.
Step 4: Cook
Bake for 65-75 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 15 minutes, then transfer to a serving plate.
Phase 5: The finishing touch
Brush the pineapple slices with glaze or syrup to make them shiny (optional).
Cut into slices and serve cold or at room temperature.
Tips for getting the best results
Drain the pineapple well : too much liquid could make the cake too moist.
Room temperature ingredients : Make sure the butter, cream cheese, and eggs are softened to obtain a smooth, lump-free batter.
Avoid overmixing : this will keep the cake moist rather than dense.
Refrigerate before slicing : Leaving it in the refrigerator for a few hours will help you get cleaner slices and enhance their flavor.
Presentation Tips
Serve slices of this fresh pineapple cheesecake with:
A quenelle of whipped cream.
A drizzle of caramel or coconut sauce.
A scoop of vanilla ice cream for a delicious dessert.
