Pineapple Lump Cheesecake
Pineapple Lump cheesecake is a great dessert that any pineapple lump lover will enjoy.
- 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
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.
2Freeze the pineapple lumps to make them easier to cut.
3Beat 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.
4Spoon mixture into prepared biscuit base and top with remaining pineapple lumps.