• 125g crumbled digestive biscuits
  • 75g soft butter
  • 300g mascarpone cheese
  • 60g icing sugarg
  • ½ teaspoon lemon juice
  • 250 ml double cream
  • Tinned Pineapple pieces with syrup 400g


  • 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.

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