Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Easy pineapple cheesecake
Serves 6 - 8
Easy
Prep:
Cook:
This recipe was submitted by a Good Food member and has not been tested by our team.
Skip to ingredients
Units:
- 125g digestive biscuitscrumbled
- 75g soft butter
- 300g mascarpone cheese
- 60g icing sugar
- ½ tsp lemon juice
- 250ml double cream
- 1 x tin pineapple pieces with syrup
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.
