Pineapple Cheesecake
By: Anonymous
Published: Sunday, December 13, 2009 - 10:07pm

Ingredients




2 cups Granita biscuits
90 grams butter
1 teaspoon cinnamon, ground
2 1/2 tablespoons gelatine powder
1 cup milk
1/2 teaspoon vanilla essence
3 eggs
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.