Name: Pineapple lump cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 200 gram chocolate wheat biscuits; 100 gram butter, melted; 1 packet (140g) pineapple lumps; 250 gram cream cheese, softened; 1/4 cup caster sugar; 1 small can crushed pineapple; 2 teaspoon gelatin; 200 gram crème fraîche

Pineapple lump cheesecake

Using pineapple lumps to flavour this cheesecake recipe is pretty genius, if you ask us. Whether you’re having a girls’ night or a dinner party, this pineapple lump cheesecake is the perfect crowd-pleaser

Serves 6

Prep

30M

Ingredients

200 gram chocolate wheat biscuits

100 gram butter, melted

1 packet (140g) pineapple lumps

250 gram cream cheese, softened

1/4 cup caster sugar

1 small can crushed pineapple

2 teaspoon gelatin

200 gram crème fraîche

Method

1.In a food processor whizz biscuits until finely crumbed, then add the melted butter. Mix well. Press into base and sides of a 21cm fluted tart tin and chill until required.

2.Freeze the pineapple lumps to make them easier to cut.

3.Beat cream cheese and caster sugar until smooth. Combine juice from the pineapple with gelatin, let swell for 2 minutes, then heat until dissolved. Ad the crushed pineapple and gelatin mix to the cream cheese mix and blend. Fold in through the crème fraîche and half a packet of chopped pineapple lumps.

4.Spoon mixture into prepared biscuit base and top with remaining pineapple lumps.