For the base
- 10 digestive biscuits
- 6 ginger nut biscuits
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
For the filling
- 2 x 300g tubs full-fat soft cheese
- 3 large eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 142ml pot double cream
- 140g caster sugar
- zest 3 limes
The same shape, but smaller than…
For the topping
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.
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.
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.