Pineapple & passion fruit cheesecake

Pineapple & passion fruit cheesecake

A creamy, dreamy cheesecake, perfect for spoiling family and friends

Difficulty and servings

Easy

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 50 mins

Method

  1. Heat oven to 160C/fan 140C/gas 2. Put the biscuits into a plastic bag, seal tightly and bash with a rolling pin until you have fine crumbs. Tip into a bowl and mix in the melted butter. Spoon the crumbs into the base of a 23cm springform tin and press down with the back of a spoon. Bake for 10-15 mins until lightly browned, then cool.
  2. Put all of the filling ingredients in a large bowl and beat until smooth. Pour onto the cooled biscuit base and return to the oven for 50 mins to 1 hr until the filling is just set and starting to brown. Leave the cheesecake to cool in the oven with the door slightly open, then chill in the fridge. If the top has cracked it doesn't matter. Can be made up to 2 days ahead. Carefully remove from tin and transfer onto a serving plate.
  3. Slice the pineapple quarters lengthways as thinly as you can. Whip the cream and icing sugar until thickened, but not stiff. Spread over the top of the cheesecake, then pile the pineapple on top. Scoop the pulp and seeds of the passion fruit over the top.

Per serving (for 8)

799 kcalories, protein 10g, carbohydrate 52g, fat 63 g, saturated fat 36g, fibre 2g, sugar 38g, salt 1.23 g

Recipe from Good Food magazine, April 2007.

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Latest comments and suggestions

  • Binder photo Mrs C

    09 November 2007

    Mrs C rated and commented on this recipe

    5 stars

    Made this numerous times and everytime guests have asked for the recipe. They have taken portions home and eaten it for breakfast the next day. I have made variations using seasonal fruit. Strawberries with a raspberry coulis tasted fabulous!!!

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  • Binder photo janice

    25 January 2008

    janice rated this recipe

    5 stars

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  • Binder photo shelly

    21 March 2008

    shelly rated and commented on this recipe

    5 stars

    I have made this several times - extremely easy to make - be sure to cut the pineapple fine as it can be difficult to slice when finished. Friends and family adore it the pineapple and passion fruit are a fantastic comibination.

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  • Binder photo Jo Morris

    14 February 2009

    Jo Morris commented on this recipe

    I'm just about to start making this cheesecake and have bought all the ingredients. I am confused however as it says in the first paragraph "mix in the melted butter" however there is no butter anywhere in the ingredients? how much butter should I be using?!! :S

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  • Binder photo crazychris991

    05 July 2009

    crazychris991 commented on this recipe

    I'm also just about to start making this cheesecake and have bought all the ingredients. I am confused however as it says in the first paragraph "mix in the melted butter" however there is no butter anywhere in the ingredients? how much butter should I be using?!! :S

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  • Binder photo crazychris991

    15 July 2009

    crazychris991 commented on this recipe

    85g butter needed for the base

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  • Binder photo Jax Recipes

    02 November 2009

    Jax Recipes commented on this recipe

    Absolutely delicious! Made for our Halloween party and all the guests commented on how good it was.

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  • Binder photo Kev

    31 December 2009

    Kev rated this recipe

    5 stars

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  • Binder photo sarah

    13 March 2010

    sarah rated this recipe

    4 stars

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  • Binder photo LaurenceRO

    15 August 2010

    LaurenceRO commented on this recipe

    What soft cheese would you recommend using?

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  • Binder photo Marian

    25 March 2011

    Marian commented on this recipe

    Hello I am wondering whether this is just me and I am missing something but the amount of butter required for the base does not seem to be shown?

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  • Binder photo JULIA

    20 October 2011

    JULIA rated and commented on this recipe

    5 stars

    please update the ingredients for this recipe and include the butter so it prints correctly!!

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Difficulty and servings

Easy

Serves 8 - 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 50 mins

Stunning, and easy to make

Ingredients

FOR THE BASE

  • 10 digestive biscuits
  • 6 ginger nut biscuits

FOR THE FILLING

  • 2 x 300g tubs full-fat soft cheese
  • 3 large eggs , beaten
  • 142ml pot double cream
  • 140g caster sugar
  • zest 3 limes

FOR THE TOPPING

  • medium, ripe pineapple , peeled, cored and quartered
  • 3 ripe passion fruits , halved
  • 284g pot double cream
  • 1 tbsp icing sugar
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Per serving (for 8)

799 kcalories, protein 10g, carbohydrate 52g, fat 63 g, saturated fat 36g, fibre 2g, sugar 38g, salt 1.23 g

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