Pineapple Cheesecake Topping
Quick and easy fresh pineapple cheesecake topping, only needs 3 ingredients and less than 15 minutes to make. Great topping for store-bought cheesecake or a decent homemade one.
Servings: 8 Makes 2 Cups
Equipment
- Food Processor or Small Blender or a Knife and Chopping Board
- Saucepan
- Fine Sieve or Strainer
- Bowl
- Rubber Spatula or Spoon
- Wire Whisk
- Airtight Storage Container
Ingredients
- 2 ½ cups Fresh Pineapple Chunks
- ¼-1/3 cup White Sugar or to taste (taste pineapple to see how sweet it is)
- 2 tablespoon Cornstarch
Instructions
- With a food processor or blender, pulse the fresh pineapple chunks until chopped. A few pluses, you want it a bit chunky.
- Put roughly blended pineapple chucks through a fine sieve or strainer with a bowl under it to catch the fresh pineapple juice.
- Use the back of a spoon or rubber spatula to lightly press down to remove the juice as much as possible. Set aside the sieve with the chopped pineapple pieces.
- In a saucepan place the pineapple juice, cornstarch, and sugar. Mix well with a whisk and bring to a boil.
- Reduce the heat to medium and whisk until thickened, about 3 minutes.
- Remove from the heat and add reserved chopped pineapple from the sieve. Lightly fold it in with a rubber spatula or spoon.
- Completely cool the topping and place it an airtight container.
- Chill the topping and it's ready for your cheesecake. Enjoy.