
Chilled Pineapple Cheesecake Soufflés
A showstopper that will delight with its fruity, but rich taste and glamorous looks.
- Serves: 6 - 8
- Recipe Category: Dessert cold, Tarts
- Products in this recipe:
You Will Need:
Ina’s Tip
DO NOT use raw pineapple, because the soufflé will not set. If using fresh pineapple, cook it first with a little sugar before pulverising. Fresh pineapple contains an enzyme that digests protein (the gelatine in the Cheesecake Mix).
We used 100 ml ramekins, 6 cm x 3 cm deep. Cut a paper collar 35 cm long and 16 cm wide.
Fold back the length 5 cm. Place the reinforced double side at the base of the ramekins. Secure paper collar with a rubber band.
As an option, reserve ¼ cup (60 ml) of the pineapple and spoon a ‘core’ of pineapple in the middle of each soufflé (see video).
Method:
Surround 8 - 10 small, straight-sided ramekin dishes with baking paper collars. (See Ina’s Tip.)
In a medium/large mixing bowl, measure the lime zest, juice, crushed pineapple, and condensed milk.
Add the Cheesecake Mix and beat until well blended.
Using the same beaters, whip the cream in a medium size mixing bowl until it softly holds its shape - not too stiff. Gently fold it into the cheesecake mixture.
Pipe or pour the mixture into the prepared soufflé dishes. Fill up the ramekins extending 2 cm into the paper collars.
Leave in the fridge to firm overnight, or at least for 2 hours.
To Serve:
Remove from the fridge, peel away the paper collars, and blob the tops with one tablespoon of yoghurt.
Decorate with edible flowers.
Serve ramekins on a side plate with a teaspoon.

Chilled Pineapple Cheesecake Soufflés
A showstopper that will delight with its fruity, but rich taste and glamorous looks.

- Serves: 6 - 8
- Recipe Category: Dessert cold, tarts
- Products in this recipe:
You Will Need:
Method:
Surround 8 - 10 small, straight-sided ramekin dishes with baking paper collars. (See Ina’s Tip.)
In a medium/large mixing bowl, measure the lime zest, juice, crushed pineapple, and condensed milk.
Add the Cheesecake Mix and beat until well blended.
Using the same beaters, whip the cream in a medium size mixing bowl until it softly holds its shape - not too stiff. Gently fold it into the cheesecake mixture.
Pipe or pour the mixture into the prepared soufflé dishes. Fill up the ramekins extending 2 cm into the paper collars.
Leave in the fridge to firm overnight, or at least for 2 hours.
To Serve:
Remove from the fridge, peel away the paper collars, and blob the tops with one tablespoon of yoghurt.
Decorate with edible flowers.
Serve ramekins on a side plate with a teaspoon.