Easy Pineapple Cheesecake

Method

• step 1

  Put digestive biscuits in a plastic bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then add butter. Mix thoroughly until the crumbs are completely coated. You can use food processor instead.

• step 2

  Butter 20cm loose-bottomed tin.Tip the biscuit mixture in to the tin.Press firmly down into the base to create an even layer

• step 3

  Beat together the mascarpone cheese, icing sugar, and lemon juice and Pineapple syrup( 2-3 tablespoons) in a bowl until smooth.

• step 4

  In another bowl lightly whip the double cream, and then fold it into the cream cheese mixture.Add 1/2 of the pineapple peaces in to the mixture and fold gently.

• step 5

  Add cheesecake filling on top of the biscuit base and smooth with a spatula or spoon. Put it in the fridge for 4 hours or overnight.

• step 6

  When it ready to serve unmould it and add rest of the pineapple peaces on top of the cheesecake.