Name: Pineapple & passion fruit cheesecake
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10
Cuisine: British
Ingredients: 10 digestive biscuits; 6 ginger nut biscuits; 2 x 300g tubs full-fat soft cheese; 3 large eggs beaten; 142ml pot double cream; 140g caster sugar; zest 3 limes; medium, ripe pineapple peeled, cored and quartered; 3 ripe passion fruits halved; 284g pot double cream; 1 tbsp icing sugar

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Pineapple & passion fruit cheesecake

Pineapple & passion fruit cheesecake

Lesley Waters

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Serves 8 - 10

Easy

Prep: 30 mins

Cook: 50 mins

A star rating of 4.9 out of 5.8 ratingsRate

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

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A star rating of 4.5 out of 5.90 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving (for 8)

kcal799
fat63g
saturates36g
carbs52g
sugars38g
fibre2g
protein10g
salt1.23g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, April 2006

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A star rating of 4.9 out of 5.8 ratings

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