Cheesecake, crumble and pineapple mint brunoise | Eggfree

Before telling you about the food, let me explain something to you. We know each other from quite some time now and I think you should realize that the person that writes these lines is as mad as a hatter: I wanted to bake an homemade graham crackers crust. After gathering everything I needed, I realized I was missing cinnamon, which is basically the most important thing in it. Therefore, I decided to bake a crumble instead so I went through my pantry to find something to spice it up and, among all the spices I found I chose… cinnamon! Just so you know, I realized how stupid I was after I put the crumble in the oven. Certainly.

dessert crumble facile rapide easyAnyway, I had leftovers of mascarpone and I did not want to spoil it (have you ever seen the price of mascarpone in this country???) so I chose a raw creamcheeseless cheesecake recipe. Baked with a cinnamon crumble and a pineapple mint brunoise to bring freshness and crunchy. 

Moreover, this month, for Florine’s Défi Culinaire, Rosa chose pineapple as the main ingredient. And since I had a blast last time with Corinne’s theme “lemon” (with this recipe) I decided to do it again. (And to force-feed you with links!)

Here is my second participation. And for the easy and delicious cheesecake recipe, follow me, c’est par ici:

Cinnamon crumble:

  • 1 cup 1/4 flour
  • 1/3 cup softened butter
  • 1/2 cup granulated sugar
  • cinnamon (depending on your taste)
  • 1 pinch of salt
  • a pair of latex gloves

Pour all the ingredients in a large bowl, put your gloves on and form the crumble using your fingers. When it’s done, spread it on a parchment paper and bake it at 350°F for 20 to 25 minutes. In my gas oven, I mix the crumble a few times during cooking. I assume if you have a “real” oven (convection), you can skip that part, but check out a few times to see if it gets equally golden brown. Let cool.dessert crumble facile rapide easyCreamcheeseless raw cheesecake (inspired by the nice french blog Plus une Miette dans l’Assiette) (told you about all the links!)

  • 0.8 cup (!) cold whipping creme (a bit less than 1 cup)
  •  2/3 cup mascarpone (at room temperature)
  • 2/5 cup incing sugar
  • vanilla extract or vanilla bean

Whip your cream until thick and fluffy and add the sugar a little bit at the time. Using a cold cream and cold accessories (bowl, hand mixer) will help you to get the perfect whipped cream in no time. Mix the mascarpone and the vanilla and beat it a little bit then incorporate the whipped cream. Taste and add sugar and vanilla if needed. 

In a pastry mold, place a little bit of crumble at the bottom and the cream on top of it. Let cool in the fridge for at least 4 hours.

Pineapple mint brunoise:

  • half a pineapple
  • a few mint leaves
  • a little bit of lime juice

Chop the pineapple in brunoise, which means tiny tiny cubes and mix with the mint you had chopped finely. Add a little bit of lime juice. Usually I prepare the brunoise a few hours before serving, to allow the mint to infuse in the juice and to perfume the fruits.

Just when serving, remove delicately the cheesecake from the mold. Keep in mind that the crumble will not be as solid as a standard pastry dough. Add the fruits on the top and enjoy!

And as for my last recipe, you can download here the printable recipe. (Available soon!)

See you!dessert crumble facile rapide easy dessert crumble facile rapide easy dessert crumble facile rapide easy

61 Responses

  1. Haha! I have totally looked for something in the pantry, couldn’t find it, went to the store and bought some only to return to find the original “missing” whatever. #FoodBloggerProblems This cheesecake looks delish! LOVE the pineapple and mint topping! I could eat this all day long! Cheers and thanks for sharing the YUM!

  2. C’est avec plaisir et gourmandise que je découvre ton blog et c’est aussi avec plaisir que je vois qu’il n’y a pas qu’à moi qu’il arrive des péripéties losrq eu je veux faire une recette. En tous cas, ton cheese cake est juste à tomber … frais fruité et crémeux … MIAM !

  3. Ce cheesecake a l’air délicieux je n’avais jamais pensé à en faire avec de l’ananas c’est une très bonne idée pour le côté acidulé!
    je suis également une inconditionnelle de la cannelle, et j’aime beaucoup le mascarpone un peu moins industriel que le creamcheese 🙂

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