Nastar Crumble Cheesecake (Pineapple Cheesecake) is a unique dessert that combines the classic taste of Nastar cake with the softness and richness of cheesecake. The sweet and sour taste of pineapple jam blends perfectly with the soft and slightly salty cream cheese. The crunchy texture of the crumble gives a rich and satisfying eating experience.
1. Start by crushing the biscuits into fine crumbs. While doing this, melt the butter. Combine the crushed biscuits with the melted butter and mix well. 2. Line a round baking pan with plastic mica. Press the biscuit dough firmly into the bottom of the pan to create an even layer. Put in the fridge to firm up while you prepare the filling.
2. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. 3. Spread a thin layer of pineapple jam over the biscuit crust. Pour the cream cheese mixture on top and smooth the surface with a spatula.
5. Top the cheesecake with fresh pineapple and sprinkle the remaining crushed biscuits on top for extra texture. Refrigerate for at least four hours or overnight until fully set.
Recipe Notes 1. You can use regular pineapple jam for the filling, but we recommend using pineapple jam for a denser nastar filling. 2. You can also innovate with the nastar cookie dough recipe to enhance the flavor. 3. If you want a firmer cheesecake texture, add about 1/2 to 1 tablespoon of gelatin to the batter.