My dad has requested cheesecake with roasted pineapple for his birthday. I have an excellent cheesecake recipe that I've made many times, but pineapple isn't an ingredient I've worked with much (usually I just eat it fresh or maybe gri...
My dad has requested cheesecake with roasted pineapple for his birthday. I have an excellent cheesecake recipe that I've made many times, but pineapple isn't an ingredient I've worked with much (usually I just eat it fresh or maybe grilled). Definitely don't want to grill it for this. I found this recipe for brown sugar-roasted pineapple that looks like the right flavor profile: https://southerndiscourse.com/brown-sugar-roasted-pineapples/ Couple of questions: 1) I want the pineapple to be in very small chunks or even like almost shredded for a topping, right? Would it work better to cut the chunks smaller before roasting, or would that make it too likely to burn? Or would a quick blitz in the food processor after it's been roasted and cooled work better? 2) If anyone has made a roasted pineapple topping for cheesecake before, I'm open to your recipes and tips! Ideally it won't be too sweet or too sticky/gummy. submitted by /u/victoria_jam [link] [comments]
