About this recipe:This cheesecake is made with a buttery pastry base, filled with a sweetened cream cheese and finished off with a creamy pineapple topping. A delicious cheesecake to enjoy any day of the week.
Makes: 16 squares
250g plain flour
60g icing sugar
50g flaked almonds
150g unsalted butter
450g cream cheese
100g caster sugar
150ml unsweetened pineapple juice
4 tablespoons plain flour
4 tablespoons caster sugar
1 (567g) tin pineapple slices, drained, juice reserved
125ml double cream, whipped
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Preheat oven to 180 C / Gas 4. In a medium bowl, combine 250g flour, icing sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of a 23x33cm or similar sized tin. Bake in preheated oven for 15 to 20 minutes.
While the base is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 100g sugar until smooth. Beat in eggs one at a time. Blend in 150ml pineapple juice. Pour over hot base and bake for about 20 minutes more in preheated oven. Allow to cool completely.
Place the pineapple slices into a food processor and pulse until coarsely chopped. Set aside.
Make the topping: In a saucepan, combine 4 tablespoons flour, 4 tablespoons sugar and 250ml reserved pineapple juice. Bring to the boil and stir for 1 minute. Remove from heat and stir in processed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.