This is not a baked cheesecake that requires lots of spare time. But believe me this is fresh, quick, simple and so yum. One of my family favourite recipe.Serves: 6-8
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
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.
Butter 20cm loose-bottomed tin.Tip the biscuit mixture in to the tin.Press firmly down into the base to create an even layer
Beat together the mascarpone cheese, icing sugar, and lemon juice and Pineapple syrup( 2-3 tablespoons) in a bowl until smooth.
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.
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.
When it ready to serve unmould it and add rest of the pineapple peaces on top of the cheesecake.