Pineapple Cheesecake

Photo: flickr user vortistic

Ingredients

2 cups Granita biscuits

90 grams butter

1 teaspoon cinnamon, ground

2 1/2 tablespoons gelatine powder

1 cup milk

1/2 teaspoon vanilla essence

3 eggs

3/4 cup sugar (caster)

300 grams cream cheese

2/3 cup cream

1 cup pineapple

1/2 tablespoon lemon juice

Preparation

Grease a 20 cm springform tin.

Crust:Finely crush biscuits and melt butter.

Combine biscuit crumbs with melted butter and cinnamon. Press onto base and sides of prepared springform tin. Bake in a hot oven 185C/370F for 10 minutes, cool.

Filling:Sprinkle gelatine over 1/4 cup of water and stir until dissolved.

In a small saucepan, heat milk and vanilla to almost boiling.

In a bowl, whisk egg yolks with sugar, pour in the hot milk while stiring. Cook over simmering water, stiring constantly for 3 minutes until custard thickens. Remove from heat, add gelatine and stir until thoroughly combined. Allow to cool for 5 minutes.

In a warm bowl beat cream cheese until smooth. Gradually add warm custard mixture, lemon rind and juice. Beat very thoroughly, then fold in finely chopped pineapple.

Beat egg whites until stiff and fold into cheese mixture with whipped cream. Pour into prepared tin, chill until set.

Remove from refrigerator 30 minutes before serving.

Serves 6 to 8.

Note:If using fresh pineapple, cook over heat for 3 minutes before using.