Pineapple Cheesecake

Ingredients

90 grams butter
1 teaspoon cinnamon, ground
2 1/2 tablespoons gelatine powder
1 cup milk
1/2 teaspoon vanilla essence
3/4 cup sugar (caster)
300 grams cream cheese
2/3 cup cream
1 cup pineapple
1/2 tablespoon lemon juice

Preparation

1
Grease a 20 cm springform tin.
2
Crust:Finely crush biscuits and melt butter.
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.
4
Filling:Sprinkle gelatine over 1/4 cup of water and stir until dissolved.
5
In a small saucepan, heat milk and vanilla to almost boiling.
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.
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.
8
Beat egg whites until stiff and fold into cheese mixture with whipped cream. Pour into prepared tin, chill until set.
9
Remove from refrigerator 30 minutes before serving.
10
Serves 6 to 8.
11
Note:If using fresh pineapple, cook over heat for 3 minutes before using.

Tools

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Yield:

4.0 servings

Added:

Sunday, December 13, 2009 - 10:07pm

Creator:

Anonymous

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