#aca烤明星大赛#cheese Pineapple Pie
1.
First melt the butter in water, and evenly brush it on the inner wall of the mold.
2.
After crushing the digestive cake, sprinkle it in the mold, rotate it to spread the bottom and sides evenly, and pour out the excess digestive cake.
3.
Mix the eggs, cheese, sugar, lemon zest, vanilla extract, liquid cream, and salt, and stir well.
4.
Pour the cheese and egg liquid into the mold, and bake at 180 degrees Celsius for 45-50 minutes. The edges of the mold and the shape are formed. Shake it to feel like jelly in the middle.
5.
When it cools to room temperature, you can start preparing the pineapple filling!
6.
Take the flesh of fresh pineapple, smash it, and filter out about half a cup of pineapple juice.
7.
Heat pineapple juice, cornstarch, sugar, and lemon juice over medium heat until it starts to thicken and then turn off the heat.
8.
After a little cooling, add the crushed fresh pineapple pulp, stir well, pour in the baked cheese custard, spread evenly, refrigerate for at least 3 hours (the best overnight) and enjoy!
