1. Prepare the crust

Mix together:

• graham cracker crumbs
• sugar
• salt

Pour in the melted butter.

Mix until the texture resembles wet sand.

Press firmly into a 9-inch springform pan, using the bottom of a glass to compact the crust evenly.

Refrigerate for 20 minutes.

2. Drain the pineapple

Place the crushed pineapple in a fine mesh strainer.

Press firmly with the back of a spoon.

Transfer onto paper towels and gently squeeze again.

This removes excess moisture and prevents a runny cheesecake.

3. Make the filling

Beat softened cream cheese for 2–3 minutes until perfectly smooth.

Add:

• powdered sugar
• vanilla
• lemon juice
• lemon zest

Mix again.

Fold in the drained pineapple.

4. Whip the cream

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

Do not overbeat.

5. Fold together

Fold half of the whipped cream into the cream cheese mixture using a rubber spatula.

Mix gently to preserve the airy texture.

Spread evenly over the chilled crust.

Top with the remaining whipped cream.

6. Decorate

Decorate with:

• pineapple chunks
• toasted coconut
• white chocolate curls
• whipped cream rosettes

7. Chill

Cover loosely.

Refrigerate for at least 6 hours.

For bakery-quality slices, chill overnight.

8. Slice & Serve

Run a knife under hot water.

Dry it.

Clean the blade between every slice.

Serve chilled.