About this recipe:A deliciously fruity cheesecake, made by filling a digestive biscuit base with cream cheese, sugar, pineapple and double cream. Serve with toasted flaked coconut, if desired. Serve as a dessert.
Makes: 1 23cm round cheesecake
225g cream cheese, softened
100g caster sugar
2 (425g) tins pineapple chunks, drained and pulsed in a food processor until coarsely chopped
225ml double cream, whipped
1 (23cm) prepared digestive biscuit base
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Method Prep:10min › Extra time:2hr chilling › Ready in:2hr10min
In a large bowl, mix cream cheese and sugar together. Stir in 1/2 of the pineapple and whipped cream to cream cheese mixture. Mix until smooth.
Pour mixture into base and top with remaining pineapple. Cover and chill for 2 hours.