Recipe: Pineapple Cheesecake [edit]

Step 1

Grease a 20 cm springform tin.

Step 2

Crust:Finely crush biscuits and melt butter.

Step 3

Combine biscuit crumbs with melted butter and cinnamon. Press onto base and sides of prepared springform tin. Bake in a hot oven 185C/370F for 10 minutes, cool.

Step 4

Filling:Sprinkle gelatine over 1/4 cup of water and stir until dissolved.

Step 5

In a small saucepan, heat milk and vanilla to almost boiling.

Step 6

In a bowl, whisk egg yolks with sugar, pour in the hot milk while stiring. Cook over simmering water, stiring constantly for 3 minutes until custard thickens. Remove from heat, add gelatine and stir until thoroughly combined. Allow to cool for 5 minutes.

Step 7

In a warm bowl beat cream cheese until smooth. Gradually add warm custard mixture, lemon rind and juice. Beat very thoroughly, then fold in finely chopped pineapple.

Step 8

Beat egg whites until stiff and fold into cheese mixture with whipped cream. Pour into prepared tin, chill until set.

Step 9

Remove from refrigerator 30 minutes before serving.

Step 10

Serves 6 to 8.

Step 11

Note:If using fresh pineapple, cook over heat for 3 minutes before using.