Pineapple cheesecake

extremely serves 4 easy

20 minutes none + 4 hours to chill

115 g/4 oz digestive biscuits, finely crushed 4 tbsp butter, melted, plus extra for greasing 100 g/3 oz caster sugar juice of 1 lemon 2 tbsp grated lemon rind 350 g/12 oz cream cheese

350 g/12 oz curd cheese 150 ml/5 1 oz double cream, whipped 400 g/1 oz canned pineapple slices, drained and halved

pinch of freshly grated nutmeg, to decorate (optional)

Put the crushed biscuits into a large bowl and mix in the melted butter. Grease a 20-cm/8-inch loose-bottomed cake tin with butter, then press the biscuit mixture evenly over the base.

Put the sugar into a separate bowl and stir in the lemon juice and the lemon rind. Add the cheeses and beat until thoroughly combined. Fold in the cream. Spread the cream mixture evenly over the biscuit layer. Cover with clingfilm and place in the refrigerator to chill for at least 4 hours.

Remove the cheesecake from the refrigerator, turn out onto a serving platter and spread the pineapple slices over the top. Sprinkle over a little grated nutmeg, if using. Serve immediately.

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