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So we blended the filling for our pineapple cheesecake, now we're going to assemble it.
We got a 9x9 inch baking pan and we'll just spray it with a thin coating of canola oil
cooking spray. Just get it nicely thinly coated there to make it easier to serve. Now we're
going to pour in our graham cracker crust and I like a bit of a thicker graham cracker
crust and makes it easier to serve. So we'll just spread this in evenly, pat it down and
the beauty of this meal is that it's all nice and quick and it doesn't require tons of time
in the kitchen. So it's a nice meal on a summer hot day and finally we'll pour in our filling
and spoon it over and now it's gotten a really nice fluffy creamy texture and we'll let this
chill in our fridge for a few hours or overnight if you want it to get it a nice and cool and
firm. And you just spread this over evenly, you'll serve it in slices and if you want
to garnish it, you can garnish it with a little bit of whip cream or a little bit of fresh
pineapple to go with the pineapple in the cheesecake.