Welcome to the world of tantalizing flavors and textures, where pineapple tequila goat cheese cake reigns supreme. This extraordinary dessert combines the tropical flair of pineapple, the warmth and smokiness of tequila, and the creamy tanginess of goat cheese, resulting in a culinary masterpiece that will leave your taste buds dancing with delight. Get ready to embark on a culinary journey as we explore the nuances of this unique and delectable cake, providing you with the culinary inspiration and guidance to create your own version of this captivating confection. Whether you're a seasoned baker or a novice in the kitchen, we've got you covered with a step-by-step guide that promises success. So, gather your ingredients, ignite your oven, and let's delve into the art of creating the ultimate pineapple tequila goat cheese cake.
Here are our top 12 tried and tested recipes!
GOAT CHEESE CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust:
- Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
- To make the filling:
- Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
- Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
- Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
- Say cheesecake!
- Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
- Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!
GRILLED POUND CAKE WITH TEQUILA-SOAKED PINEAPPLE
Steps:
- Preheat a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill.
- In a small saucepan, whisk together the brown sugar, tequila and 1/4 cup water. Set the pan on the grill (or a side burner on medium-high heat) and cook, stirring, until the sugar is dissolved and the mixture comes to a boil. Remove from the heat and let stand until cool.
- Put the pineapple slices in a baking dish and pour the cooled syrup over them, tossing gently to coat. Let stand at least 5 minutes and up to 30 minutes.
- Whip the heavy cream in a bowl to the soft-peak stage. Refrigerate until ready to use.
- Spread the butter on both sides of each pound cake slice and grill, turning once, until light golden, about 1 minute per side. Drain the pineapple, reserving the syrup, and grill, turning once, until grill marks appear, about 1 minute per side.
- To assemble, place each pound cake slice on a dessert plate and top with 2 pineapple rings. Drizzle a little of the tequila syrup over each plate, top with a dollop of whipped cream and garnish with a mint sprig and some chopped mint.
PINEAPPLE-TEQUILA GOAT-CHEESE CAKE
Here is a goat-cheese cake with a layer of pineapple confit that has been steeped in bracing tequila. It's a cake that does well when made in advance and chilled for 24 hours before serving. To sip alongside? An añejo tequila, of course.
Provided by Florence Fabricant
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Finely chop pineapple in a food processor. You should come away with about 4 cups. Place in a saucepan, mix with tequila and set aside for 30 minutes.
- Heat oven to 350 degrees. Use a little of the butter to brush the bottom of a 9-inch springform pan. Mix ground almonds with remaining butter and 2 tablespoons sugar, then press into bottom of pan. Bake 15 minutes, until lightly tanned. Set aside to cool.
- Add 1/4 cup agave syrup to pineapple in saucepan, bring to a boil and simmer at a fast clip about 30 minutes, until fruit turns jamlike and most of the liquid is gone. Set aside.
- Beat or process goat cheese and remaining 1 cup agave syrup until well blended. Add lime juice and egg yolks and beat or process until mixed. Whip egg whites until softly peaked, dust with remaining 3 tablespoons sugar and beat until firm. Fold into goat cheese mixture.
- Spread pineapple over almond crust. Top with goat cheese mixture. Bake 35 to 40 minutes, until lightly browned and threatening to crack a bit around the edges. Allow to cool to room temperature before removing sides of pan and serving.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 26 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 13 grams, Sodium 282 milligrams, Sugar 37 grams, TransFat 0 grams
PINEAPPLE CHEESECAKE
A delicious blend of pineapple and cream cheese in a graham cracker crust. When ready to serve, pull up a chair and enjoy!
Provided by JAGOE
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h10m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
- Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 50.1 g, Cholesterol 30.8 mg, Fat 18.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 10 g, Sodium 233.8 mg, Sugar 39.4 g
PINEAPPLE UPSIDE-DOWN CHEESECAKE
Fruity and creamy! Just oh so delicious!
Provided by Christopher
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 4h55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice.
- Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.
- Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan.
- Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
- Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.
Nutrition Facts : Calories 630.7 calories, Carbohydrate 51 g, Cholesterol 190.7 mg, Fat 43.9 g, Fiber 0.8 g, Protein 10.2 g, SaturatedFat 26.6 g, Sodium 406.9 mg, Sugar 40.5 g
CHEESECAKE WITH PINEAPPLE
With its make-ahead convenience, this fruit-topped cheesecake often appears on my holiday menus. It never fails to impress guests. -Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, milk, orange zest and vanilla. Add egg yolks; beat on low speed just until combined., In a small bowl, beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over crust. , Place pan on a baking sheet. Bake at 325° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight. Remove sides of pan., For topping, combine sugar and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat; cook for 2 minutes. Stir in pineapple. In a small bowl, combine cornstarch and remaining water until smooth; stir into pineapple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. , Spread topping over cheesecake. Store in the refrigerator.
Nutrition Facts : Calories 521 calories, Fat 34g fat (21g saturated fat), Cholesterol 190mg cholesterol, Sodium 321mg sodium, Carbohydrate 43g carbohydrate (36g sugars, Fiber 1g fiber), Protein 10g protein.
PINEAPPLE CHEESECAKE
"A co-worker shared the recipe for this easy elegant dessert years ago, and our family has enjoyed it many times since," relates Phoebe Carre of Mullica Hill, New Jersey. Can't find ladyfingers at your grocery store? Make your own using the recipe on page 43.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. , Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries.
Nutrition Facts : Calories 255 calories, Fat 13g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 81mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE CREAM CHEESE CAKE
Make and share this Pineapple Cream Cheese Cake recipe from Food.com.
Provided by Julesong
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix all cake ingredients.
- Pour into a 13x9" greased pan.
- Bake at 350°F for about 40-45 minutes.
- Mix together frosting ingredients.
- Let cake cool, then frost.
- Note: Try adding some sweetened shredded coconut to frosting.
Nutrition Facts : Calories 417.1, Fat 15.3, SaturatedFat 9.3, Cholesterol 76.4, Sodium 333, Carbohydrate 66.4, Fiber 0.9, Sugar 49.2, Protein 4.9
PHILADELPHIA PINEAPPLE CHEESECAKE
Say hello to your new favorite PHILADELPHIA Pineapple Cheesecake recipe! This PHILADELPHIA Pineapple Cheesecake is super light and creamy, made with PHILADELPHIA cream cheese, crushed pineapple, cinnamon, whipped topping and a packet of gelatin.
Provided by My Food and Family
Categories Home
Time 6h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Mix wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.
- Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened.
- Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.
Nutrition Facts : Calories 370, Fat 27 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
PINEAPPLE TEQUILA
You will need a large, sterilized, wide mouth bottle or jar for this. The tequila will need to stand 1 week before using. After you drink the tequila, you can serve the fruit with ice cream or warm with butter and cinnamon. Yum!!!
Provided by susie cooks
Categories Beverages
Time P7DT10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Cut the top off the pineapple and then cut off the skin, being careful to get rid of all the scales.
- Remove the core and dicard.
- Cut fruit into chunks small enough to fit in the bottle.
- Put pineapple in the bottle.
- Combine sugar and tequila, stirring to dissolve sugar.
- Pour into bottle.
- Split vanilla bean and add it to the bottle.
- Let the tequila stand for at least 1 week, shaking gently everyday to mix ingredients.
Nutrition Facts : Calories 73.4, Fat 0.1, Sodium 4.5, Carbohydrate 19.1, Fiber 1.1, Sugar 16.4, Protein 0.4
GRILLED POUND CAKE WITH PINEAPPLE "SALSA" AND TEQUILA WHIPPED CREAM
Provided by Steven Raichlen
Categories Cake Milk/Cream Tequila Dairy Dessert Super Bowl Quick & Easy Backyard BBQ Pineapple Summer Tailgating Grill/Barbecue Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Place the cream in a chilled mixer bowl or in a large metal bowl. Beat with a mixer until soft peaks form, starting on the slow speed and gradually increasing the speed to high. The total beating time will be 6 to 8 minutes. When soft peaks have formed, add the confectioners' sugar, cinnamon, and tequila. Continue beating the cream until stiff peaks form, about 2 minutes longer. Don't overbeat the cream or it will start to turn to butter. The tequila whipped cream can be made several hours ahead. Refrigerate it, covered, until ready to serve.
- 2. Lightly brush each slice of pound cake with butter on both sides. Cook the pound cake, following the instructions below for any of the grills, until lightly toasted. If desired, rotate each slice a quarter turn after 1 minute to create a handsome crosshatch of grill marks. You may need to cook the pound cake slices in more than one batch.
- 3. Place the pound cake slices on plates. Top each serving with a spoonful of Pineapple "Salsa" and a dollop of tequila whipped cream, garnish with a sprig of mint, and serve at once.
- CONTACT GRILL:
- Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the slices of pound cake on the hot grill, then close the lid. The pound cake will be done after cooking 2 to 4 minutes.
- GRILL PAN:
- Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the slices of pound cake in the hot grill pan. They will be done after cooking 2 to 4 minutes per side.
- BUILT-IN GRILL:
- Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the pound cake slices on the hot grate. They will be done after cooking 2 to 4 minutes per side.
- FREESTANDING GRILL:
- Preheat the grill to high; there's no need to oil the grate. Place the pound cake slices on the hot grill. They will be done after cooking 3 to 5 minutes per side.
- FIREPLACE GRILL:
- Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the pound cake slices on the hot grate. They will be done after cooking 2 to 4 minutes per side.
GRILLED PINEAPPLE WITH TEQUILA-BROWN SUGAR GLAZE
Categories Tequila Fruit Dessert Quick & Easy Low Sodium Pineapple Summer Grill/Barbecue Healthy Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 Servings
Number Of Ingredients 6
Steps:
- Stir first 4 ingredients in small bowl until sugar dissolves. Thread pineapple pieces onto 6 skewers, dividing equally. (Tequila mixture and pineapple skewers can be made 8 hours ahead. Cover separately and chill.)
- Prepare barbecue (medium heat). Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 10 minutes total. Remove pineapple from skewers; serve hot or warm.
Tips:
- Use fresh pineapple for the best flavor. If using canned pineapple, be sure to drain it well.
- Use a good quality tequila. A reposado or añejo tequila will add a nice depth of flavor to the cake.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- For a smoother frosting, use a stand mixer or hand mixer to beat the cream cheese and sugar until light and fluffy.
- If you don't have a springform pan, you can use a 9-inch round cake pan. Just be sure to grease and flour the pan before adding the batter.
Conclusion:
This Pineapple Tequila Goat Cheese Cake is a delicious and unique dessert that is perfect for any occasion. The combination of pineapple, tequila, and goat cheese creates a flavor that is both sweet and savory. The cake is also very moist and has a creamy texture. If you are looking for a new and exciting dessert to try, this Pineapple Tequila Goat Cheese Cake is definitely worth a try.
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